Grilled Chicken with Curry-Soy Sauce

This marinated and grilled curry chicken is served with a savory, flavorful sauce that perfectly complements saffron rice.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 176 Calories

Ingredients

• 1 teaspoon water
• 1 teaspoon cornstarch
• 2 tablespoons minced fresh ginger root
• 2 tablespoons minced garlic
• 2 teaspoons curry powder
• 2 tablespoons fresh lime juice
• 6 (5 ounce) skinless, boneless chicken breast halves
• 1.25 cups low-sodium chicken broth
• 0.33333334326744 cup reduced-sodium soy sauce

Recipe Instructions

Step 1

Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.

Step 2

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.

Step 3

Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.

Step 4

While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.