Step 1

Whisk the yogurt, curry powder, brown sugar, lime juice and salt together in a large baking dish or 1-gallon zip-top bag until well combined.

Step 2

Toss the chicken in the marinade to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 30 minutes, or up to 4 hours, flipping halfway through.

Step 3

When ready to grill, heat a gas grill to high. Allow to preheat, then remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.

Step 4

Grill, with the cover down, for 6-9 minutes, then flip, and grill uncovered until the internal temperature reaches 165F, about 2-7 additional minutes.

Step 5

Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices.

Step 6

Preheat the oven to 425F. Remove the chicken from the marinade, shaking off any excess. Discard any remaining marinade. Add the chicken to a foil or parchment lined baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165F.