So, some friends of ours brought to our attention the Austin City Limits Music Festival and I gotta say, it looks absolutely amazing. If anyone knows of regular 3-day pass tickets that they want to sell, you let us know, we’re looking! What an amazing list of bands…if you like music, you really should look this up! So fantastic.
This recipe is quite simple and can be paired with any of our BBQ sauces or our new Mango Cilantro Dipping Sauce. The curry and aminos give the chicken an earthy flavor, while the mango elevates with garlic and sweet fruit. Don’t be afraid of the curry either, it won’t overpower the meat or the aminos – its all about balance. For the marinade, overnight works best, but if you don’t have time for that, then at least 30 minutes would be sufficient. Hope you enjoy!
4 Chicken Breasts
4 Tbsp Coconut Aminos (or Wheat-free Tamari)
2 tsp Yellow Curry Powder
1 tsp Sea Salt
Grill: Heat to high heat.
Oven: Preheat to Broil
Pan Seared: Heat the pan to medium-high heat (about an 8)
Cut the chicken into ½” strips and place in a ziplock bag. Combine the remaining ingredients and massage into the chicken.
Refrigerate the marinated chicken as long as you can or overnight if possible.
If you are using wooden skewers, you will want to soak them for 30 minutes, to prevent them from splintering. If you are using metal, spray a little coconut oil on them and you’re good to go. Skewer the chicken.
If you are using an oven, I recommend a grill pan, but it is not necessary. If you are sautéing, you may not want to use skewers (it will be hard to cook all sides unless you have a flat pan).
Grill: about 6 minutes total, flipping once at 3 minutes.
Oven: (middle rack) about 20 minutes total, flipping every 5 minutes.
Pan Seared: about 4 minutes total, flipping once at 2 minutes.
Great with our Mango Cilantro Dipping Sauce!