*If you’re a family of more than four (or simply want leftovers), feel free to squeeze an extra chicken quarter or two in the bag. As long as the pieces are coated in marinade, all will turn out well. (With this amount of marinade, I’ve gone as high as 6 quarters and 4¼ pounds of chicken pieces. In this case I used a 2-gallon zip-top bag.)
**The curry paste I use is not especially spicy. If using a variety that is “hot,” you may wish to start with 2 tablespoons and then taste the marinade, adding the final tablespoon if desired.
***You could certainly use this marinade with boneless, skinless chicken breasts – and report back if you do! Just make sure to reduce the cook time. Depending on the size of the breasts, this will likely take 15-25 minutes. For juiciest, most tender meat, the internal temperature when taken with a quick-read thermometer should register 165℉.