androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Chicken Breasts with Curry Sauce and Golden Raisins

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    4 to 5 min.

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 33
  • 4 boneless, skinless chicken breast halves (without tenders), each about 170 grams
  • 2 tablespoonsAbreviation extra-virgin olive oil
  • 1 tablespoonAbreviation white wine vinegar
  • ½ teaspoonAbreviation finely chopped fresh oregano leaves
  • ½ teaspoonAbreviation kosher salt
  • ⅛ teaspoonAbreviation freshly ground black pepper

Sauce

  • 240 millilitersAbreviation mayonnaise
  • 3 tablespoonsAbreviation dry white wine
  • 2 scallions (dark green part only), finely chopped
  • ½ teaspoonAbreviation curry powder
  • ¼ teaspoonAbreviation freshly ground black pepper
 
  • 50 gramsAbreviation golden raisins
  • 35 gramsAbreviation chopped toasted, salted almonds
  • 1 scallion (dark green part only), finely chopped or 3 tablespoons snipped chives

Instructions

  • Prepare the grill for direct cooking over medium-high heat (200° to 260°C).
    Prepare the grill for cooking over medium-high heat (230°C)..
  • Place one of the chicken breasts on a work surface between two sheets of plastic wrap. Using a meat mallet or the bottom of a small, heavy skillet gently pound from the center toward the edges until the meat has a uniform thickness of just over 6 millimeters. Repeat with the remaining chicken breasts.
  • In a large bowl whisk the oil, vinegar, oregano, salt, and pepper. Add the chicken breasts to the bowl and turn to coat all sides thoroughly. Cover and let stand at room temperature while you make the sauce.
  • In a medium bowl combine the sauce ingredients. Set aside.
  • Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium-high heat, with the lid closed, until no longer pink, 3 to 4 minutes. Turn the chicken over and grill just to sear the surface, about 1 minute more. Remove from the grill and serve the chicken warm with the sauce, raisins, almonds, and dark scallion greens. 
    Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over medium-high heat, with the lid closed, until no longer pink, 3 to 4 minutes. Turn the chicken over and grill just to sear the surface, about 1 minute more. Remove from the grill and serve the chicken warm with the sauce, raisins, almonds, and dark scallion greens. 

More Poultry recipes

You may also like