Curry Grilled Chicken Recipes

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GRILLED CURRY CHICKEN



Grilled Curry Chicken image

"A whole grilled chicken is a really impressive presentation for a barbecue and this curry spice rub is an exotic twist," says Marc.

Provided by Marc Forgione

Categories     main-dish

Time 8h50m

Yield 4 servings

Number Of Ingredients 7

One 3-pound whole chicken, backbone removed
Zest from 1 lime
3/4 cup vadouvan or Madras curry powder
1/4 cup fresh parsley leaves, chopped
2 tablespoons salt
1 tablespoon cracked black pepper
Vegetable oil, for grilling

Steps:

  • Loosen the skin on the breast and legs. Rub the flesh of the chicken, under the skin, with the lime zest. Mix the curry powder, parsley, salt and pepper together and rub all over the chicken. Place in a resealable plastic bag. Let the chicken sit overnight in the fridge.
  • Preheat the grill to medium. Brush the grill with vegetable oil.
  • Place the chicken on the grill skin-side down and grill until the skin becomes golden brown, about 15 minutes. Flip the chicken over, close the cover and continue grilling until just cooked through, about 25 minutes. Remove from the grill, loosely tent with foil and let rest before serving.

GRILLED CURRY CHICKEN



Grilled Curry Chicken image

This is quick and easy to make on a hot weeknight. Just fire up the BBQ, baste the chicken with the marinade and VOILA! You can also double the sauce and bake the chicken in the oven.

Provided by Cathy17

Categories     Chicken

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 tablespoons grainy mustard
2 tablespoons liquid honey
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon or 1/2 teaspoon allspice
4 boneless skinless chicken breasts
1/4 cup chopped fresh coriander (optional)

Steps:

  • Fire up BBQ to medium heat.
  • In a large bowl, stir oil with mustard, honey, curry, salt, garlic powder, pepper and cinnamon or allspice.
  • Baste chicken with a basting brush or add chicken turning evenly to coat.
  • Place chicken on grill.
  • BBQ turning and brushing often with remaining marinade.
  • Baste only for the first 5 minutes, allowing all baste to cook.
  • Remember, the marinade has been in contact with raw chicken, so it must be fully cooked.
  • Grill 5 more minutes to ensure doneness.
  • Sprinkle with coriander.
  • Great with Fast Tropical Mango Salsa.
  • As an alternative, you can double the sauce, place in foil covered baking dish and bake the chicken breasts in the oven at 375 for about 20 minutes. Goes great with Pad Thai!

CURRY GRILLED CHICKEN



Curry Grilled Chicken image

"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.

GRILLED CURRY CHICKEN BREASTS



Grilled Curry Chicken Breasts image

Plan ahead to let the chicken breasts marinate in a yogurt-based curry marinade.

Provided by thedailygourmet

Time 8h20m

Yield 8

Number Of Ingredients 9

1 tablespoon ground coriander
1 ½ teaspoons mild yellow curry powder
1 teaspoon garam masala
½ teaspoon granulated garlic
½ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup plain yogurt
2 tablespoons distilled white vinegar
2 pounds skinless, boneless chicken breast halves

Steps:

  • Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 146 calories, Carbohydrate 2.6 g, Cholesterol 66 mg, Fat 3.3 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 1.6 g

GRILLED CHICKEN CURRY WITH PEANUT DIPPING SAUCE



Grilled Chicken Curry with Peanut Dipping Sauce image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
6 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1 to 2 tablespoons fresh lime juice
2 teaspoons curry powder
2 teaspoons turmeric powder
2 teaspoons ground cumin
Olive oil, as needed to loosen
1 (14-ounce) can coconut milk
3 tablespoons peanut butter
1 lime, juiced
2 tablespoons brown sugar

Steps:

  • For the chicken: Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate.
  • For the dipping sauce: While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat.
  • Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.

GRILLED CURRY CHICKEN LEGS



Grilled Curry Chicken Legs image

Shake up your next barbecue with Grilled Curry Chicken Legs. Our Grilled Curry Chicken Legs are the perfect way to spice things up in a unique way.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

1/3 cup LEA & PERRINS Worcestershire Sauce
2 tsp. curry powder, divided
4 chicken leg quarters (2-1/2 lb.)
1/3 cup MIRACLE WHIP Dressing
3 Tbsp. water
1 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. smoked paprika

Steps:

  • Mix Worcestershire sauce and 1 tsp. curry powder until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each chicken quarter with Worcestershire sauce mixture. Refrigerate 30 min. to marinate. Meanwhile, mix remaining curry powder with all remaining ingredients until blended.
  • Heat greased grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
  • Remove chicken from marinade; discard marinade. Place chicken, top sides down, on grate over lit area; cover. Grill 5 min. Turn chicken; place over unlit area. Grill, covered, 30 min., monitoring for consistent grill temperature.
  • Brush chicken with half the MIRACLE WHIP mixture. Grill 8 to 10 min. or until chicken is done (165°F), turning and brushing occasionally with remaining MIRACLE WHIP mixture.
  • Transfer chicken to cutting board. Cut chicken quarters in half to serve.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 290 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 27 g

3-INGREDIENT CURRY GRILLED CHICKEN WINGS



3-Ingredient Curry Grilled Chicken Wings image

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Chicken     Grill     Grill/Barbecue     Curry     Yogurt     Summer     Dinner

Yield 4 servings

Number Of Ingredients 6

2 pounds chicken wings (flats and drumettes attached or separated)
1/2 cup plain yogurt
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon vegetable oil
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more

Steps:

  • Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
  • Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
  • Transfer wings to a platter. Season with salt and pepper and serve immediately.
  • Do Ahead
  • Wings can be marinated 1 day ahead; keep chilled.

GRILLED CURRY CHICKEN LEGS



Grilled Curry Chicken Legs image

Grilled curry chicken legs Recipe from Penzeys Spices. The Cilantro does have to be fresh for this recipe to make the paste. Buy the big package of legs; they'll be gone in a minute. If you are lucky enough to have leftovers, these legs are great cold, too. The amount of CURRY POWDER called for will end up spicy-tasting, but not overly hot, which is a good middle of the road when feeding a crowd.

Provided by LilPinkieJ

Categories     Chicken Thigh & Leg

Time 40m

Yield 20 chucken legs

Number Of Ingredients 9

3 lbs chicken legs (about 20)
1/2 cup plain yogurt, low fat
1/2 bunch cilantro, fresh
1 medium onion, peeled and chopped
1 teaspoon sweet curry powder
1 teaspoon hot curry powder
1 teaspoon garam masala
1/2 teaspoon granulated garlic
1/2-1 teaspoon salt

Steps:

  • Wash the chicken legs and remove the skin. The easiest way to do this is to peel the skin down and over the end of the bone. Use a sharp knife to cut the skin, leaving a little piece clinging to the end, which will be nice and crispy when grilled, and will help satisfy the skin lovers. The meat should be pretty much skinless for this recipe, or the tenderizing marinade won't be able to do its job.
  • Place the legs in a single layer in a baking dish.
  • To prepare the marinade, place the yogurt, Cilantro (ripped up a bit), chopped onion, SWEET and HOT CURRY POWDER, GARAM MASALA and GARLIC in a blender or food processor, blend until smooth.
  • Pour evenly over the legs, turning to coat. Cover and refrigerate at least one hour; two is better, overnight is wonderful.
  • To grill the chicken, light a medium amount of coals. When ashy (15 minutes or so) divide the coals in half and line both sides of the grill along the edges with the coals, leaving the middle coal-free.
  • Before putting the grill top over the coals, spray the grill top well with nonstick cooking spray, or rub with vegetable oil, as the chicken legs have been known to be a bit on the sticky side, which is why it is best to turn them carefully with a spatula.
  • Remove the legs from the marinade pan, sprinkle both sides with salt, and carefully place in a row down the center of the grill. Alternating the legs, meat side, bone side, etc. (just like they were in the package), will allow you to get more on the grill.
  • Cover the grill, cook 15 minutes. Carefully turn the legs by sliding a spatula under them, and cook 15 minutes more.
  • Some of the legs may lose the coating on the first side no matter how careful you are, but if you turn them and replace them right on top of the bits that stuck to the grill, the second side will be fine, and that can be the "presentation" side.
  • After 30 minutes total cooking time, remove the legs to a platter.
  • Serve with Saffron Rice, or a summery pasta or potato salad.

Nutrition Facts : Calories 134.4, Fat 8.5, SaturatedFat 2.5, Cholesterol 57.3, Sodium 115.5, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 12.7

GRILLED CHICKEN WITH CURRY-SOY SAUCE



Grilled Chicken with Curry-Soy Sauce image

This recipe is great for curry lovers or people who want to give a little bit of curry a try. You can easily just grill the chicken and not bother with cooking the marinade into a sauce. Delicious both ways! I served this with saffron rice. The sauce is delicious over the rice as well!

Provided by Sarah

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

⅓ cup reduced-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons minced fresh ginger root
2 tablespoons fresh lime juice
2 teaspoons curry powder
6 (5 ounce) skinless, boneless chicken breast halves
1 ¼ cups low-sodium chicken broth
1 teaspoon cornstarch
1 teaspoon water

Steps:

  • Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
  • Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
  • While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.2 g, Cholesterol 81.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 1.1 g, Sodium 566.8 mg, Sugar 0.6 g

GRILLED CURRY CHICKEN



Grilled Curry Chicken image

We're fortunate to have mild winters, so we fire up the grill throughout the year. Of all the meals I prepare, my family enjoys this slightly spicy chicken the most.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1 cup (8 ounces) plain yogurt
1 medium onion, quartered
2 garlic cloves
2 tablespoons curry powder
1 tablespoon paprika
1/4 teaspoon ground red pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed
1-1/2 teaspoons salt, optional

Steps:

  • In a blender, combine the yogurt, onion, garlic, curry, paprika, red pepper and salt if desired; process until smooth. Reserve 1/4 cup for basting; cover and refrigerate. Make 1/2-in.-deep diagonal cuts, about 1 in. apart, in the meat. , Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 8 hours., Drain and discard marinade. Grill chicken, covered, over medium heat, turning and basting with reserved marinade every 5 minutes, for 30-40 minutes or until juices run clear.

Nutrition Facts : Calories 235 calories, Fat 6g fat (0 saturated fat), Cholesterol 96mg cholesterol, Sodium 123mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein. Diabetic Exchanges

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