Mealime recipe · lives on in MealPot
Grilled Curry Chicken with Spicy Apple, Mango & Cucumber Salad
- 30 min
- 2–6 servings
- 622 kcal / serving
- ★ 4.4 on Mealime
Juicy grilled chicken thighs marinated in a yogurt curry mixture, paired with a bright salad of apples, mango, cucumber, cilantro, and jalapeño. The contrast of creamy chicken and crisp, tangy fruit keeps weeknights simple.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 lbchicken thighs, boneless skinless
- ½ small bunchcilantro
- ½English cucumber
- 2Gala apples
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- ½lemon
- 1mango
- ¼ cupplain Greek yogurt
- jalapeño peppers
- mangoes
- English cucumbers
- lemons
From the pantry: black pepper, curry powder, extra virgin olive oil, garam masala, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
Directions
- Wash all produce and dry thoroughly.
- Zest the lemon into a medium bowl, then peel and mince the ginger and garlic; add them to the bowl with yogurt and the curry spices and whisk to form a marinade.
- Pat the chicken dry and toss it in the marinade until well coated.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Juice the lemon into another bowl and whisk in olive oil, salt, and pepper to make a bright dressing.
- When the grill is hot, lightly oil the surface and cook the chicken until charred and cooked through, about 3–4 minutes per side.
- Meanwhile, peel and dice the mango, core and chop the apples, trim and cut the cucumber into bite-sized pieces, and thinly slice the jalapeño after removing seeds and ribs; add everything to a large bowl.
- Shave cilantro leaves from the stems, rough chop, and add to the salad; pour over the dressing and toss to combine.
- To serve, divide the grilled chicken and the fruit salad between plates and enjoy.
Two tips
- Make ahead: prep the dressing and chop the salad ingredients up to a day in advance and chill.
- Serving idea: serve the salad on the side with a wedge of crusty bread or over a bed of greens.
Nutrition per serving
- Calories
- 622 kcal
- Protein
- 51 g
- Carbs
- 59 g
- Fat
- 22 g
- Fiber
- 9 g
- Sodium
- 242 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.