Yogurt-and-Curry-Marinated Chicken


Greg Dupree; Styling: Ginny Branch


  • 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-in. cubes
  • 2 tablespoons curry powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2/3 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lime juice
  • 5 tablespoons extra-virgin olive oil
  • 1 medium zucchini (about 10 oz.) cut into 1-in. cubes
  • 1 cup grape tomatoes
  • Grapeseed oil
  • 1/4 cup fresh flat-leaf parsley leaves, torn
  • 6 lime wedges, for serving


1. Place chicken in a medium bowl and sprinkle with curry, salt and pepper. Stir in yogurt, lime juice and 3 tablespoons of the olive oil. Cover and refrigerate for 4 to 12 hours. Remove chicken from marinade; discard marinade. Thread chicken, zucchini and tomatoes alternately onto 12 (6-inch) wooden skewers.

2. Preheat grill to medium-high (about 450°F). Generously oil grill grate with grapeseed oil. Grill skewers until done, 4 to 5 minutes per side. Transfer to a platter, drizzle with remaining 2 tablespoons olive oil and sprinkle with parsley. Serve with lime wedges.

  • Active:
  • Chill:
  • Total:
  • Yield: Serves 6

Nutritional Information

Calories per serving: 335
Fat per serving: 20g
Saturated fat per serving: 5g
Cholesterol per serving: 89mg
Fiber per serving: 2g
Protein per serving: 31g
Carbohydrate per serving: 6g
Sodium per serving: 487mg
Iron per serving: 2mg
Calcium per serving: 52mg

Good to Know

Parsley is pretty, but it’s much more than a garnish. It’s also rich in vitamins A, C, and K, along with anti-inflammatory, disease-fighting flavonoids.
Adam Hickman