Grilled Curry Chicken with Smashed Cucumber Salad
Juicy grilled chicken infused with mild curry, lemon, and garlic — paired with a refreshing smashed cucumber salad tossed in a tangy yogurt-herb dressing. This dish delivers a perfect mix of warmth, crunch, and cooling Mediterranean balance.
⏱ Time
Prep: 20 minutes
Marinate: 30 minutes (optional but recommended)
Cook: 15–20 minutes
Total: 45–60 minutes
Ingredients
For the Grilled Curry Chicken
2 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
1 tbsp lemon juice
1 ½ tsp mild curry powder (use less if you prefer it very mild)
½ tsp turmeric powder (optional, for color)
½ tsp garlic powder or 1 minced garlic clove
½ tsp salt
¼ tsp black pepper
2 tbsp Greek yogurt (tenderizes the chicken, optional but recommended)
For the Smashed Cucumber Salad
2 medium cucumbers
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, minced
1 tbsp chopped fresh dill, parsley, or mint
Salt & pepper to taste
Optional: 1 tsp honey or rice vinegar for a subtle sweet-tangy flavor
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, lemon juice, curry powder, turmeric, garlic, salt, pepper, and Greek yogurt.
Add the chicken and coat evenly.
Marinate for 30 minutes (or up to 4 hours in the fridge for deeper flavor).
2. Grill the Chicken
Preheat grill or grill pan over medium-high heat.
Brush lightly with oil.
Grill chicken for 5–6 minutes per side, until golden and cooked through (internal temp: 75°C / 165°F).
Let rest for a few minutes before slicing.
3. Make the Smashed Cucumber Salad
Cut cucumbers in half lengthwise, then smash them gently with the side of a knife or rolling pin. Slice into chunks.
Place in a bowl, sprinkle with a pinch of salt, and let sit 5 minutes to release water.
Drain excess liquid.
In another bowl, whisk together yogurt, olive oil, lemon juice, garlic, herbs, and pepper.
Toss cucumbers in the dressing until well-coated.
4. Assemble
Plate grilled curry chicken beside the cucumber salad.
Drizzle any extra herb dressing or olive oil on top.
Garnish with more fresh herbs or a squeeze of lemon.
Tips & Variations
For a fuller meal, serve with white or brown rice, couscous, or warm flatbread.
Add chopped tomatoes or avocado to the salad for extra freshness.
If you prefer a non-dairy version, replace yogurt with tahini + lemon + water mixture for both the marinade and salad dressing.
Nutritional Information
Calories: 420 kcal
Protein: 38 g
Fat: 20 g
Carbohydrates: 18 g
Fiber: 3 g