Grilled Chicken with Curry-Soy Sauce
Description
This marinated and grilled curry chicken is served with a savory, flavorful sauce that perfectly complements saffron rice.
Ingredients
•
1/3 cup reduced-sodium soy sauce
•
2 tablespoons minced garlic
•
2 tablespoons minced fresh ginger root
•
2 tablespoons fresh lime juice
•
2 teaspoons curry powder
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6 (5 ounce) skinless, boneless chicken breast halves
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1 1/4 cups low-sodium chicken broth
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1 teaspoon cornstarch
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1 teaspoon water
Directions
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.
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.
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.
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.