Curry-Yogurt Marinated Grilled Chicken

Tangy-tasting members of the dairy family like buttermilk and yogurt are wonderful for marinades. Yogurt slightly tenderizes chicken, while herbs and spices add flavor. Serves 4.


1 cup plain yogurt
Zest of 1/2 lemon, grated
1 tablespoon curry powder
2 cloves garlic, minced
1 tablespoon honey
2 tablespoons minced red onion
1 tablespoon chopped, fresh mint
4 boneless, skinless chicken breasts, about 4 to 6 ounces/each
1 tablespoon chopped, fresh mint
1 tablespoon chopped, fresh cilantro
1 tablespoon chopped scallions

  1. Mix the yogurt, lemon zest, curry powder, garlic, honey, red onion and mint together in a bowl. Pour the mixture into a resealable plastic bag.
  2. Add the chicken to the mixture and coat evenly. Refrigerate for at least 2 hours or overnight.
  3. When ready to cook, preheat the grill.
  4. Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper.
  5. Place the chicken on the hot grill and cook until the juices run clear, 6 to 8 minutes per side.
  6. Serve the chicken garnished with mint, cilantro and scallions.


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