In a large mixing bowl, whisk the yogurt, salt, curry powder, honey, and onion together until combined.
Add the chicken to the yogurt marinade and turn to cover.
Marinate the chicken covered in the refrigerator for 2 - 24 hours. The longer the better, as this will impart the best flavor into the chicken.
Preheat the grill to medium-high heat.
Place the chicken on the grill, discarding the remaining marinade. (Note: there is no need to wipe the marinade off the chicken.) Grill the chicken for 8-10 minutes, turning every 2-3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Place the chicken on a plate. Tent with foil or another plate, if desired, and let rest for 5 minutes. Squeeze lime juice over the chicken and serve hot!
Notes
Leftovers keep covered in the refrigerator for 3-5 days. They do not freeze well.
Make your own chicken cutlets by slicing boneless skinless chicken breasts lengthwise through the thickest part of the breast.
Freeze the chicken in the marinade in a freezer-safe container for up to 3 months. Defrost fully in the refrigerator until thawed (or about 24-36 hours). Grill as directed.
Nutrition
Serving: 1/5 of the recipeCalories: 331kcalCarbohydrates: 7gProtein: 34gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 128mgSodium: 210mgFiber: 1gSugar: 5g