Grilled Curry Chicken with Smashed Cucumber Salad
A delicious and vibrant dish combining aromatic curry flavors with refreshing cucumber salad, perfect for any occasion.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- to taste Salt
- to taste Pepper
For the Smashed Cucumber Salad
- 2 large cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- to taste Fresh herbs (like cilantro or mint) for garnish
Instructions
Marinate the Chicken
- In a mixing bowl, combine 2 tablespoons of curry powder, 1 tablespoon of olive oil, and 1 teaspoon of garlic powder. Season with salt and pepper.
- Add the 4 boneless, skinless chicken breasts and coat them generously with the marinade. Marinate for at least 30 minutes.
Prepare the Cucumber Salad
- Slice the cucumbers into thick rounds and place them in a bowl.
- Using the back of a knife, lightly smash the cucumber slices to release their juices.
- In another bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of sugar to create the dressing.
- Drizzle the dressing over the smashed cucumbers and toss well.
Grill the Chicken
- Preheat the grill to medium-high heat. Grill the marinated chicken for about 6–7 minutes on each side or until fully cooked.
- Let the chicken rest for a few minutes after grilling.
Serve
- Serve the grilled chicken alongside the smashed cucumber salad, garnished with fresh herbs.
Notes
For a spicier kick, consider adding chili powder to the marinade. Adjust the dressing according to your taste preferences.