Cookin Canuck

Grilled Chicken with Soy-Curry Sauce

by 17 Comments

Grilled Chicken with Soy-Curry Sauce

I adore curry and soy sauce, but have never considered putting them together in the same recipe. Let me tell you – it’s a great combination! Trust me on this one.

In a glass container or a ziploc bag, combine 1/3 cup soy sauce…

2 tbsp fresh lime juice…

2 tbsp minced garlic, 2 tbsp minced peeled fresh ginger… 


and 2 tsp curry powder.

If you have an Indian market in your area, buy your spices there. You’ll get a decent sized bag (about 2-3 times the amount in a supermarket spice bottle) for about half the price. As you can see, I only paid $1.99 for this package of curry powder. That’s a steal!

Whisk together.


Add 6 skinless, boneless chicken breast halves. Marinate for 1-2 hours.


Preheat the barbecue to high heat and then turn it down to medium-high. Spray the grill with cooking spray or brush it with oil. Remove the chicken from the marinade and cook it on the grill until it is just done, about 4-5 minutes per side. Reserve the marinade.


Once the chicken is done, remove it from the grill and let it rest until the sauce is done. If you cut into the chicken too soon, all of the beautiful juices will run out and you’ll end up with dry chicken breasts. Who wants that?!

While the chicken is cooking, pour the reserved marinade into a medium saucepan. In a small bowl, mix 1 tsp cornstarch with 1 tsp water and stir to combine. Add the cornstarch mixture to the marinade. Add 1 1/4 cup chicken broth. Bring the sauce to a boil and cook until the sauce coats a spoon, about 12-14 minutes. 

Cut the chicken across the grain, on a slight diagonal. Serve on a bed of rice – I prefer basmati to go with the curry flavor. Spoon the sauce over the chicken (the rice will soak up the sauce, too) and garnish with a little cilantro.

Grilled Chicken with Soy-Curry Sauce
1/3 cup soy sauce
2 tbsp fresh lime juice
2 tbsp minced garlic
2 tbsp minced peeled fresh ginger
2 tsp curry powder
6 skinless, boneless chicken breast halves
1 1/4 cup low-sodium chicken broth
1 tsp cornstarch
1 tsp water
Cilantro for garnish
In a glass container or a ziploc bag, combine soy sauce, lime juice, garlic, ginger, and curry powder. Whisk the mixture together. Add the chicken breasts and stir to coat. Cover and refrigerate for 1-2 hours, turning the chicken occasionally.
Preheat the barbecue to high heat and then turn it down to medium-high. Spray the grill with cooking spray or brush it with oil. Remove the chicken from the marinade and cook it on the grill until it is just done, about 4-5 minutes per side. Reserve the marinade. 

Once the chicken is done, remove it from the grill and let it rest until the sauce is done. While the chicken is cooking, pour the reserved marinade into a medium saucepan. In a small bowl, mix the cornstarch with the water and stir to combine. Add the cornstarch mixture to the marinade. Add chicken broth. Bring the sauce to a boil and cook until the sauce coats a spoon, about 12-14 minutes.

Cut the chicken across the grain, on a slight diagonal. Serve on a bed of rice. Spoon the sauce over the chicken and garnish with a little chopped cilantro.
Serves 6. 

Printable Recipe

 

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    Reader Interactions

    Comments

    1. Sarah

      Wonderful! I made this tonight for my parents and I, I portioned 3 chicken breasts instead. I marinated them for about 3 hours and when I grilled them they were so tender and delicious! I made the sauce as well which didn't thicken well even with the 20 mins I put into it. Regardless, it was delicious as a little extra flavor to the grilled chicken and also to the saffron rice that I made served alongside. I was really happy with this recipe because I have been wanting to get my family to try a little bit of something "curry". I'm so explorative in my cooking and willingness to try new recipes. This recipe was perfect for encouraging others or yourself to try something (curry) without it being overwhelming.

      Your site is great! I look forward to trying more of your recipe!

      Reply

    2. Cookin' Canuck

      Carmen, sorry about that. I haven't got around to adding printable versions to some of my older recipes. I added one for this recipe earlier today. I hope you enjoy it!

      Reply

    7. Anne

      Stumbled onto your blog. Tried this for dinner tonight. The whole family liked it, even the two and four year olds. I prsonally thought the cilantro made the dish. The others opted out. Thank you for an easy, delicious, quick dinner.

      Reply

    13. neena creates

      it looks really really good, sigh, i only wish my husband likes curry, maybe if i don’t say anything…..hmmmmm

      Reply

    14. Chow and Chatter

      great recipe and thats cool your go to the Indian store, I must confess i only started going lots after being married to an Indian! love it

      Reply

    16. s. stockwell

      This is very interesting? We now love curried anything since our visit to India. Adding the soy would give it a rich body and then the corn starch would add substance. uuu-huh! We will try it soon. Thanks, s

      Reply

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