When it comes to grilled chicken, boneless doesn’t have to mean boring.  It does take a little extra effort and maybe a bit of creativity but the classic dieter’s entre can be darned good.  This time we took advantage of Hunter and Laura’s secret curry blend and a version of raita that includes a bit of spice courtesy of my friend Renu Bhargava.  The Texas peaches were a nice touch, but any good fresh peach with a bit of tartness will do.

Make the raita at least 2 hours before serving and that’s about the right time to season the chicken and bring it to room temperature.  The raita is simple enough, just finely chop unwaxed cucumber and wring it dry in a towel.  Cut the mint in a chiffonade and mix the cucumber, mint and spice into the yogurt and set aside.

Bhargavian Raita

1/2 cup non fat greek yogurt

1/4 cup finely chopped cucumber

2 T mint in chiffonade

Pinch cayenne

1/4 t cumin

Grilled Curry Chicken

2 Boneless skinless chicken breasts

2 T olive oil

1 T minced garlic

1/4 t fresh ground black pepper

1/2 t Hunter and Laura curry

Mix the garlic, pepper and curry into the oil and coat the chicken, set aside

Fire up the grill and build the sides.  We went with red rice and Caesar salad for no particular reason but it worked well.  Grill the chicken to the typical 150 F or so, plate and serve.