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5 from 1 vote

Grilled Curry & Kefir Marinated Chicken with Fresh Corn Salsa

From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time15 mins
Cook Time10 mins
Resting Time2 hrs
Total Time2 hrs 25 mins
Course: Entrees
Cuisine: South Asian
Keyword: Poultry Recipes
Servings: 4 Servings
Calories: 259kcal


The Chicken:

  • 2 cups plain kefir such Green Valley Organics
  • 3 tablespoons mild curry paste such as Patak's
  • 2 garlic cloves chopped
  • 2 tablespoons peeled & minced fresh ginger
  • 1/2 teaspoon kosher salt
  • 4 boneless skinless chicken breasts

The Salsa:

  • 2 ears boiled or grilled corn
  • 1/2 red bell pepper diced
  • 1/2-1 jalapeno pepper seeds & membranes removed, & minced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped cilantro
  • salt and pepper to taste


The Chicken:

  • In a large bowl, whisk together the kefir, curry paste, garlic, ginger and salt.
  • Add chicken breasts and turn to coat. Cover, refrigerate and marinate for at least 2 hours and up to 8 hours.
  • Preheat the grill to medium-high. Lightly oil the grill. Cook the chicken until it is just cooked through, 4 to 5 minutes per side. Let the chicken rest for a few minutes before slicing.

The Salsa:

  • Cut the kernels off of the corn and place in a medium bowl. Add the diced red bell pepper and minced hot pepper to the bowl. Stir in the extra-virgin olive oil and season with salt and pepper to taste. Gently stir in the chopped cilantro.
  • Slice the chicken on the diagonal and serve with the corn salsa.


Serving: 1Serving (1/4 of Recipe) | Calories: 259kcal | Carbohydrates: 9g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 486mg | Potassium: 464mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2605IU | Vitamin C: 24.1mg | Calcium: 174mg | Iron: 0.8mg