Grilled Curry Chicken with Mango Canteloupe Slaw

Just because the weather cools down in the fall, does not mean it is time to put the grill away. This awesome dish allows us to use the grill, be outdoors and try some new flavor combinations.

Turmeric, a major ingredient in curry powder, has played an important role in India’s Ayurvedic medicine for centuries as a treatment for inflammatory conditions. Since turmeric helps to fight off chronic inflammation, it is important to prevent diseases such as heart disease, cancer and Alzheimer’s.

The fresh flavors in this recipe will have everyone’s tastebuds happy and satisfied.

Photo Credit: A Healthier Michigan

Ingredients

  • 1 to 2 limes
  • 1 container plain low-fat yogurt
  • 3/4 tsp. curry powder
  • 1/4 cup chopped crystallized ginger
  • 1 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 4 medium skinless, boneless chicken-breast halves
  • 1/2 small cantaloupe, finely chopped into strips
  • 1 large mango, chopped into strips
  • 1 English cucumber, de-seeded and cut into thin strips
  • 1/2 cup loosely packed fresh cilantro leaves
  • Lime wedges

Grilled Curry Chicken with Mango Canteloupe Slaw

Instructions
1. From limes, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, whisk 1 tablespoon lime juice and 1/4 teaspoon lime peel with yogurt, curry powder, 2 tablespoons ginger, 3/4 teaspoon salt, and 1/8 teaspoon crushed red pepper. Add chicken, turning to coat with marinade. Cover and let stand 15 minutes at room temperature or 30 minutes in refrigerator, turning occasionally.
2. Meanwhile, prepare slaw: In medium bowl, with rubber spatula, gently stir cantaloupe, mango and cucumbers with cilantro, remaining 2 tablespoons ginger, 1 tablespoon lime juice, 1/4 teaspoon lime peel, 1/4 teaspoon salt, and 1/8 teaspoon crushed red pepper; set aside. Makes about 4 cups.
3. Prepare outdoor grill for covered direct grilling over medium heat.
4. Grease grill rack. Remove chicken from marinade; discard marinade. Place chicken on hot rack. Cover grill and cook chicken 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once. Transfer chicken to cutting board; cool slightly until easy to handle, then cut into long thin slices.
5. Serve with slaw and limes. Enjoy!


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