Curried Mint Barbecue Marinade for Chicken Pieces
Infuse your grilling routine with bold, aromatic flavors by treating your chicken to this Curried Mint Barbecue Marinade—a dynamic blend of fresh mint, creamy Greek yogurt, zesty lemon juice, and warm spices like curry powder, cumin, and coriander. Accentuated by a touch of honey for balance, this marinade transforms ordinary drumsticks, thighs, or breasts into tender, flavor-packed perfection. Ideal for grilling, roasting, or barbecuing, the marinade not only enhances the taste but also ensures juicy, golden-brown results. Perfect for summer cookouts or weeknight dinners, serve these marinated chicken pieces with fluffy rice, grilled vegetables, or warm naan for a meal bursting with exotic flair. This versatile recipe is sure to become your go-to for unforgettable barbecue chicken!
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Recipe Information
Ingredients
- 1 cup fresh mint leaves
- 1 cup plain Greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pounds chicken drumsticks, thighs, or breasts
Instructions
In a blender or food processor, combine fresh mint leaves, plain Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, curry powder, paprika, honey, salt, and black pepper. Blend until smooth to form the marinade.
Place the chicken pieces (drumsticks, thighs, or breasts) in a large resealable plastic bag or a shallow dish.
Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate and marinate the chicken for at least 2 hours, ideally overnight, to allow the flavors to penetrate.
When ready to cook, preheat a grill, barbecue, or oven to medium-high heat (about 375°F/190°C).
If grilling or barbecuing, lightly oil the grates to prevent the chicken from sticking. Cook the marinated chicken pieces for about 6-8 minutes per side, turning occasionally, until they are cooked through and reach an internal temperature of 165°F (74°C).
If roasting in the oven, place the chicken pieces on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until fully cooked and golden brown.
Serve hot with your choice of sides, such as rice, naan, or grilled vegetables.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 4473 mg | 194% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 28.4 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1196 mg | 92% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 3809 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
