Curry & Yogurt Marinated Chicken with Mint Dressing Two Ways

That title is a mouthful, but I suppose that’s appropriate when you have two dishes in one blog post.

I hope everyone has a nice start to spring so far. Our remodeling is still underway, but things are starting to feel like home. We also have our first visitors coming tonight… my awesome in-laws! They are coming for a week and besides taking a break from DIY projects to explore Oahu with them, we are going to Maui for the weekend. I’m excited to do some island hopping!

I’m not going to waste anytime with today’s recipe, because I still have a lot to do before company comes. This was supposed to be one thing, but I ended up with so much leftover marinade, it became two dishes: a salad and sliders. The heart of both is a curry & yogurt marinated chicken. It might sound a little off-putting at first, but give it one taste and you’ll understand why I had to reuse it. So here’s the recipe the chicken:

  • 2 chicken breasts, portioned according to dish*
  • 8oz plain Greek yogurt
  • 1 Tbsp curry powder
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp minced garlic
  • 1 tsp tumeric
  • 1 tsp cayenne
  • 1/2 tsp cinnamon
  • 1 lemon
  • salt & pepper
  1. In a bowl, whisk together the yogurt, curry powder, fresh ginger, garlic, tumeric, cayenne & cinnamon. Stir in the juice of 1 lemon and a dash of salt & pepper.
  2. Add the chicken to the marinade and toss to coat. Cover and refrigerate overnight.
  3. Cook the chicken on a grill or grill pan for about 8-12 minutes over medium high heat, turning once, until cooked through.


Remember: plain yogurt does not mean vanilla yogurt! I used three of these Chobani cups between the marinade and the dressing.

*The asterick! If you are making the salad dish, cut 2 chicken breasts into about 1″ cubes and grill them on a skewer (kebab style). If you are making the sliders, put 2 chicken breasts between two pieces of plastic wrap and pound it out until it’s of even thickness. Cut the chicken to the size your sandwiches will be, using the bread as a reference. Each recipe makes 2-3 servings.

Now for the dressing:

  • 5 oz plain Greek yogurt
  • 2 Tbsp fresh chopped mint
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1/2 lime
  • 1 Tbsp extra virgin olive oil
  • salt & pepper
  1. Stir together the yogurt, mint, garlic, cumin and the juice of 1/2 a lime. Whisk in the EVOO until smooth and add a dash of salt & pepper to taste. Keep refrigerated.


I love fresh mint… plenty left over for mojitos!

At this point, honestly, the chicken is so good you could eat it plain and be satisfied. I know, because I snacked on the extra pieces while taking the “glamour shots” until there was none left… and then I ate the salad from the pictures too.

Speaking of the salad! You have the chicken, grilled up and smelling oh-so-delicious, and you have the mint dressing, ready to take the edge off the spice. I plated them up next to a salad of mixed greens, arugula & spinach with thinly sliced shallots & cucumber.


Healthy never looked so good

I tossed the salad with a touch of olive oil to keep it from being too dry, but I wanted to keep the mint dressing over the chicken only. I’m not a fan of salads with a heavy dressing, because I feel like people tend to overdress and everything gets too soggy. Drizzling just a little over the chicken ensures the perfect bite every time of spicy meat, cool sauce and fresh greens.

The second incarnation of this marinade came about because I still had a lot of usable sauce left in the bowl. I cut up some more chicken, tossed it around and put it in the fridge for round two.

One of my signatures for weekend meals has become sliders, so naturally this recipe had to get the sandwich treatment. I toasted up some Hawaiian rolls, and piled on the chicken, a dollop of mint dressing, some more thinly sliced cucumbers and my FAVORITE: pickled red onions.


Oh, did I mention I made oven-baked fries with garlic powder, onion powder, curry powder & paprika?

The color of this chicken is beautiful. The smell and taste is unreal. I hope you try it with my salad or as my sliders, but I really just wanted the focus to be on the chicken. This is the kind of thing you can make a large batch on a weekend and do anything with. Beyond my ideas here, you could put this with rice, over whatever veggies you like, or in a wrap for lunch on the go. I’m already trying to come up with as many ways to use it as I can in my head, as an excuse to make more.

Remember to prep this a day ahead of time. You could shortcut it and let it marinade for a few hours, but trust me, doing it overnight makes a difference. The chicken will be juicier and more flavorful the longer it sits in that delicious sauce.


It’s meal prep gold, literally.

I have to get back to my endless to-do list around the house. Follow my Instagram (@ThePickyGourmet) to see some foodie adventures around Maui in a couple days! I’m sure I’ll get some great pics and some inspiration for my next recipe!

Grilled Honey-Lime Chicken with Mexican Street Corn

Last weekend, our busy summer continued with a quick trip to Massachusetts. My husband hadn’t been back since our wedding about 15 months ago. To fill you in, I grew up in MA and my family still lives there. My husband and I also lived there together for a few years before we moved to California, so we have many loved ones around the South Shore. If only we had time to see them all! (Just an excuse to go back again…)

One of our best friends had her 30th birthday party, an all-day affair that started by the pool, moved on to margarita machines & tacos on the porch and then the hot tub at night. The rest of our short weekend was spent mainly on the back porch of my childhood home, grilling and enjoying adult beverages, while watching my niece and nephew swam with our family’s two Labrador retrievers.

It was a perfect July weekend in New England, spent nearly entirely outdoors and fairly unplugged from the world.

One thing that got drilled into my mind was how much I want a backyard when we move. We live in a gorgeous, contemporary townhouse that is a block from a park and walking distance to shopping, groceries, restaurants and more. I love it, trust me, but the one compromise was not having our own private outdoor space.

I want a backyard. I want my dog to have her own space. I want to grow herbs and vegetables. I want a pool, whether in-ground or inflatable. Most importantly, I want a grill! I know my husband agrees, too.

For the time being, I rely on my Cuisinart griddle/grill/panini miracle machine, which is what I used last night when I decided I wanted to have a cook out in my kitchen.


I made my husband shuck it.

I have a serious obsession for corn on the cob in the summertime, and cheesy Mexican street corn is a huge fad here in California. Once you try it, there’s no going back. I love it so much, I decided to use the flavors to inspire a chicken marinade to make a complete meal… an extremely quick and easy meal, I might add.

For the chicken:

  • 2 chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 cup olive oil
  • 1/8 cup honey
  • 1 lime, zested & juiced
  • 1 Tbsp hot sauce (optional)
  1. Combine salt, pepper, chili powder, smoked paprika and garlic powder and rub generously on both sides of the chicken.
  2. Whisk together the olive oil, honey, lime zest & juice, and hot sauce. Pour over the chicken in a bowl, cover and marinate for an hour or two.
  3. Cook the chicken on the grill over medium heat for about 10-12 minutes on each side, turning only once, until the internal temperature reaches 165 degrees F. (Same practice for a grill pan indoors.) Use any extra marinade to brush on the chicken as it cooks.

For the corn:

  • 4 ears of corn, shucked and cleaned
  • 1/4 cup Mexican crema or mayonnaise
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 3-4 oz Cotija cheese
  • 1 lime, zested & cut into slices for garnish
  1. Grill the corn over medium heat for 15-20 minutes, turning occassionally, until tender.
  2. Meanwhile, in a small bowl or dish, mix together the crema or mayo with the smoked paprika and chili powder. Crumble the cheese onto a large plate or a piece of parchment paper.
  3. When the corn is cooked, brush on the crema mixture generously on all sides and roll it in the cheese. Sprinkle with lime zest, and if you choose, an extra dash of chili powder.
  4. Serve the corn along with the chicken, and give the whole dish a nice spritz of fresh lime juice at the end.

This serves two people, but it’s essentially just a couple of sauces, so it’s not hard to double or quadruple up. Can we talk about how super easy this is? It’s simply taking a piece of chicken, a couple pieces of corn and using fun flavors to make them exciting.

I always have a jar of leftover Mexican crema in the fridge after taco night, so I used that instead of mayonnaise, which is popular. If you don’t have enough of either, sour cream is another option. Often times street corn is made with a mixture of mayo and crema or sour cream, so really, use what you have. It’s essentially just the glue to hold on all the good stuff.

I love Cotija cheese. It’s a salty, crumbly Mexican cheese and it’s really easy to find in stores. I get it from Whole Foods or even Target. It’s similar to Parmesan, but don’t substitute that stuff in the plastic tube for Cotija. Go get the good stuff. Use it in salads. Use it in tacos. Make cheesy street corn every night because it’s summer and you can do what you want.


Trust me. COTIJA.

For the chicken, I wanted to mimic the flavors of the corn with a simple marinade that I made straight from items in my pantry. It can be made in advance, just like the crema mixture for the corn, so when it’s time for the meal, you throw everything on the grill and get it done in 20 minutes. It’s perfect for a party or perfect for a relaxed week night dinner.


A digital thermometer is a must-have. (Unless you enjoy dry chicken.)

This recipe has a lot of cooking options. Obviously, on the grill is the preferred way, but I had to settle for my indoor grill set-up. If you don’t have either of those things, I really wouldn’t be mad at you if you boiled the corn and prepared the chicken in a hot skillet. There’s no excuse to not try this delicious meal out for yourself.

If anyone has any grilling tips or brand recommendations to share, I’m taking notes already. Mark my words, next summer I’ll be sharing grill recipes from my own backyard! Until then, I’ll keep improvising.

End of Summer Shrimp Skewers

It’s September already? I always mixed emotions because on one hand it’s my birthday month, but on the other hand, summer is coming to end. Before it does, we have Labor Day weekend… AKA one more excuse to grill out.

One of my favorite things to grill is shrimp. I always show up to barbecues with containers of marinating shrimp to skewer and throw on the grill. I mean, everyone else always has hamburgers, hot dogs and potato salad covered… and since I don’t eat red meat, I like to give myself some more variety than just chicken wings and side dishes.

I love playing around with different flavors for the marinades, and here are my three favorites. For grilling, you want to use large or jumbo shrimp. I went with jumbo and each of these marinades works for about 10-12 shrimp. Obviously you can cut the amounts in half or double them, depending on how much food you want to make.


Top to bottom, #1, #2 & #3

#1 Sweet & Spicy

  • pinch of salt & pepper
  • 1 tsp grated ginger
  • 2 Tbsp olive oil
  • 1/4 cup honey
  • 1/4 cup sriracha
  • 1 shallot, finely diced

#2 Lemon Garlic

  • 1 shallot, finely diced
  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp lemon pepper
  • pinch of salt & pepper
  • juice from 1 lemon (set aside)

#3 Teriyaki

  • 1/4 cup mirin/rice vinegar
  • 2 tsp minced garlic
  • 1/4 tsp sesame oil
  • 2 Tbsp soy sauce
  • 1/4 tsp sugar
  • 1/2 tsp grated ginger
  • pinch of salt & pepper

To make the shrimp, whisk the ingredients of the marinade together in a small bowl. (Except the lemon juice on recipe #2, the acid will start to cook the shrimp.) Place your tail on, deshelled, deveined shrimp into a ziploc bag and pour in the marinade. Shake them around a little to make sure they are well coated. Refrigerate for about a half an hour.

Skewer the shrimp and cook them over medium heat, about 350 degrees, on the grill. Reserve the leftover marinade (and at this point, add the lemon juice to #2) to brush over the shrimp while it cooks. After a 2-3 minutes, flip the shrimp and brush on more marinade. Cook another 2-3 minutes, until opaque and cooked through.


Top to bottom, #1, #2 & #3

This is great to bring to a cook out because, like I said earlier, it’s different and it’s easy to transport. Once you have your marinade baggies all set, you can put them on ice or in a cooler and take them to the party. Easy clean up too, since all you have to do is toss out the bag.

I think it’s really fun to make two or three different flavors at the same time. People can try them all and pick their favorite. These little flavor bombs will really stand out from all the typical cook out dishes people expect.

Once summer ends, you can still get down on these. Use your grill pan and make them on the stove top. Serve them over some rice or stir-fried veggies for a really easy and fun meal.

I hope you all enjoy your last days of summer! Get outside and make them count. I know I will, I’ve actually got to wrap this up and head to a picnic today! Then in the next few weeks, I can start brainstorming fun fall recipes to share. Stay tuned!

Sweet & Spicy Grilled Chicken

Grilling out goes with summer the way peanut butter goes with jelly. When I was a kid though, I hated cook outs. I don’t eat red meat (honestly almost never have), so I was obviously not a fan of blackened hot dogs and hamburgers. Anything else on the grill I didn’t trust because it probably was “contaminated” by beef. Cook out meals for me were usually some potato chips and maybe a piece of corn on the cob. Not very exciting.

Now that I’m no longer a kid and can cook for myself, the grill is no longer the enemy. I make sure burgers have their own designated area because I am still a little weird about it, but most of my loved ones don’t complain about it.

I really like thinking outside of the box when it comes to grilling. Not everything has to be barbecue sauce, ketchup and mustard. The other day I stumbled upon a list of fruits that are great for grilling and I saw pineapple. My gears started turning and I decided to try a dish that sounds more like it comes from a take out menu than a cook out: sweet and spicy grilled chicken!

Yields 2-4 servings

  • 5-6 boneless skinless chicken thighs
  • 1/4 cup rice vinegar
  • 1/8 cup soy sauce
  • 1/8 cup honey
  • 2 garlic cloves, minced
  • 2 Tbsp sriracha
  • 2 tsp ground ginger
  • 2 tsp sugar
  • 1 red bell pepper, cut to 1 inch pieces
  • mango, cut to 1 inch pieces
  • pineapple, cut to 1 inch pieces
  1. Cut the chicken into chunks. In a bowl, whisk together the vinegar, soy sauce, honey, garlic, sriracha, ginger and sugar. Add chicken and toss to coat completely. Cover and refrigerate for about 2 hours.
  2. Heat your grill (or stove top grill pan) to medium heat. Thread the chicken, bell pepper, pineapple and mango on separate skewers.
  3. Place the chicken and bell pepper skewers on the grill over direct heat and brush both with reserved chicken marinade. Cook for about 5 minutes, turning occasionally. Move the chicken and peppers to indirect heat, and place the pineapple and mango skewers over direct heat. Brush all skewers with marinade and cook for about 5 minutes, turning occasionally.
  4. Once the chicken is cooked through and the peppers and fruit start to char, remove the skewers and serve immediately over white rice.

OK. Confession. I don’t have a grill right now. I used a stove top grill pan. It actually works really well, and it’s a great option if you live in an apartment or don’t have space for a real grill.We’ve all had versions of sweet and sour chicken, mango chicken, pineapple chicken, whatever. This has all the taste of a take out meal, but with this extra boost from grilling. The carmelization on the fruit from cooking it on that direct heat really brings the flavor to another level.

The marinade unifies all the components. The fruits aren’t too sweet, the chicken isn’t too spicy. Just don’t use the reserve marinade as a sauce at the end, since it had raw chicken in it. Only use it for cooking. Trust me, the pineapple and the chicken thighs are juicy enough that you don’t need to drown this in sauce.I used separate skewers for each ingredient because I wanted to make sure it all cooked evenly. Having colorful, mixed kabobs is a more interesting presentation, but I served this up off the skewer. The serving sizes are a little vague in the recipe above, but I had a large skewer of each ingredient and it was more than enough for two servings. Use that rule of thumb if you want to make this for a crowd.

I hope this inspires you to try something different at your next cook out! This recipe is really quick and just as easy as prepping a burger. Cheers to a summer full of fun and food!

Sweet Chili Shrimp & Warm Asian Slaw

This is something I would have never considered eating in my super picky days. I decided to make this because I had some zucchini that were too small, and when I put them through the spiralizer they came out basically julienned. They were too short to use as a pasta, so I came up with this.

Yields 4 servings

  • 3 small zucchini, julienned
  • 2 carrots, julienned (I used a peeler for these)
  • 1 small red bell pepper, cut to thin 1″ pieces
  • 1 cup chopped red cabbage
  • 3 green onions, thinly sliced
  • 1/3 cup rice vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp sugar
  • 1 Tbsp lime juice
  • 1lb jumbo shrimp, cleaned and deveined
  • 1-1.5 cups sweet chili sauce

There are great chili sauces you can buy at the store, but if you want to make your own, just stir these ingredients in a small saucepan over medium heat until it thickens, about 2-3 minutes:

  • 1/2 cup water
  • 1/4 rice vinegar
  • 1/3 cup honey
  • 1 Tbsp minced garlic
  • 1 Tbsp red pepper flakes
  • 2 tsp salt
  • 1 Tbsp cornstarch (add this last, after other other ingredients have been thoroughly mixed)
    1. In a bowl or tupperware, coat the shrimp completely with the chili sauce and let it marinade, 1-2 hours.
    2. Combine zucchini, carrots, bell pepper, cabbage and green onions in a wok or large skillet. Pour the rice vinegar over the veggies and sprinkle with salt, pepper and sugar.

  1. Turn the burner on medium low and continually stir the veggies until they become slightly tender, about 2-3 minutes. Turn off the heat and add the lime juice, giving one final toss.
  2. Meanwhile, place the shrimp on skewers. Heat your grill or griddle to medium heat and cook 2-3 minutes on each side, basting with the reserved marinade. Don’t crowd the cooking surface, do this in batches if you have to. Shrimp will become pink and opaque when they are done. (If you don’t have access to a grill or griddle, you could always forget the skewers and cook these over the stove top in a skillet)

This is a really beautiful, colorful dish and fast to put together, once the vegetables are all cut. I had my shrimp marinating and my prep done and waiting for me in the fridge, so when my husband said he was on the way home, I started cooking. He walked in and dinner was ready to go!

Some people might prefer the slaw served raw and you can definitely do that. I’m a little picky (wink, wink) and I prefer the veggies to be a little more tender and warm, so consider it my spin on things.

Also these two components can obviously be paired with other things. The slaw could go with a sesame chicken or used on an Asian inspired sandwich, and the shrimp are great to bring to a BBQ or even just on top of some rice. Have fun with it and make it work for you!

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