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Marinated Elk with Potato Dumplings
A healthy alternative to plain-ole grilled chicken breasts.
Authored by: Schlepper
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Tea, Pilsner, Sauvignon Blanc
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Prep Time 15 mins
Cook Time 45 mins
Marinating Time 8 hrs
Total Time 9 hrs
Course Dinner
Cuisine Indian
Servings 4 people
Calories 331

Equipment and Supplies


  • 1 cup yogurt, plain
  • 1 Tbsp. lime juice
  • 1 Tbsp. curry powder
  • 1 tsp. black pepper, cracked
  • 1 tsp cinnamon, ground
  • 1 tsp. ginger, ground
  • 1 tsp. allspice
  • 2 tsp. sea salt
  • 2 tsp. smoked paprika
  • 2 teaspoons Sriracha, optional
  • 2 cloves garlic, minced
  • 4 chicken breasts , boneless skinless, or 8 thighs
  • 1 lime, sliced for garnish


  • Whisk all ingredients but chicken and lime in a non-reactive bowl until it makes a smooth marinade.
    1 cup yogurt, 1 Tbsp. lime juice, 1 Tbsp. curry powder, 1 tsp. black pepper, 1 tsp cinnamon, 1 tsp. ginger, 1 tsp. allspice, 2 tsp. sea salt, 2 tsp. smoked paprika, 2 teaspoons Sriracha, 2 cloves garlic, 4 chicken breasts
  • Put chicken and marinade in a 1-gallon zipper bag, shake and knead to completely coat chicken.
    4 chicken breasts
  • Squeeze air out of the zipper¾ bag and refrigerate overnight, flip bag over in the morning.
  • When ready to cook, preheat the oven to 425. Line a roasting pan with aluminum foil, shiny side up. Arrange chicken on roasting rack and pour marinade remaining in the bag over the chicken.
  • Bake for 30 minutes, flip chicken over and bake 10-15 minutes more until juices run clear.
    Garnish with sliced lime and serve.
    1 lime

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