BBQ Curry Chicken with Mint Cucumber Sauce
Time: 45 minutes
6 Chicken thighs, skin on
4 tbsps Curry powder
2 tbsps olive oil
1 tbsp lemon juice
1 tbsp fresh mint, chopped fine
1/2 English cucumber (seedless) diced
1 cup plain yogurt
Salt & pepper to taste
Place the chicken in a microwavable dish, and microwave on high (covered with paper towels to avoid splashing) for 5 minutes. Remove and strain off any liquid on the bottom of the dish. Drizzle with olive oil, a little salt and the lemon juice. Coat all the chicken - both sides - with the curry powder and set aside while you make the yogurt sauce.
Combine the mint with the yogurt and cucumber and refrigerate. (You can add some salt and pepper if you wish).
Heat BBQ to high. Just before adding the chicken, turn the heat to medium-low, and grill the chicken for 25-30 minutes, turning from time to time, with the cover closed. Serve hot or cold with the cucumber sauce.
(Note: I microwave the chicken before grilling because it reduces the cooking time and creates less flames, plus it cooks better through and through).