Curry Rub For Grilled Chicken Recipes
GRILLED JERK CHICKEN
Jerk refers to a dry seasoning blend that originated in the Caribbean and that includes spices like allspice, ginger and cinnamon and a blend of peppers. It'll have your tastebuds feeling warm all over. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a thermometer reaches 165° for chicken breasts and 170°-175° for thighs.
Nutrition Facts : Calories 1 chicken breast half and 1 thigh equals 444 calories, Fat 21 g fat (6 g saturated fat), Cholesterol 167 mg cholesterol, Sodium 741 mg sodium, Carbohydrate 6 g carbohydrate, Fiber 3 g fiber, Protein 56 g protein.
GRILLED CURRY CHICKEN
"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
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.
CURRY GRILLED CHICKEN
"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
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.
INDIAN CHICKEN RUB
Chicken rub with Indian flavor. Serve with white rice or vegetables.
Provided by Armando Sepulveda-Sheffield
Categories Side Dish Sauces and Condiments Recipes
Time 16m
Yield 24
Number Of Ingredients 15
Steps:
- Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 2.3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 0.4 g
SPICE-RUBBED GRILLED CHICKEN
Herbs and spices, both fresh and dried, are a fantastic way to add flavor to any cut of meat. This Spice-Rubbed Grilled Chicken recipe will keep your whole family happy!
Categories main dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat grill to medium high heat. Lightly brush grill with oil.
- In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper.
- Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat.
- Grill the chicken until it is just cooked through, 4 to 5 minutes per side.
- In a small bowl, whisk together vinegar and honey. Brush mixture over grilled chicken. Serve.
GRILLED CURRY CHICKEN
This juicy grilled curry chicken is coated in a flavorful curry spice mixture and doesn't require any marinating time. You just rub on the spices, grill and enjoy!
Provided by Brittany Mullins
Categories Salad
Time 25m
Number Of Ingredients 6
Steps:
- Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create the spice blend. Use the spice blend as a rub, using as much as needed to cover each chicken breast. You may have a bit of the spice rub left over - just store any remaining in an airtight container for later use. Just be sure not to contaminate it with any raw chicken juice.
- Preheat an indoor or outdoor grill on medium heat. Lightly oil the grill grate, place chicken on the grill and cook for 5 to 6 minutes on each side, until juice runs clear. Cook time will vary based on the size of your chicken breast.
Nutrition Facts : ServingSize 4 -5 oz breast, Calories 212 kcal, Sodium 1084 mg, Fat 5 g, SaturatedFat 2 g, Carbohydrate 3 g, Fiber 2 g, Protein 37 g, Cholesterol 105 mg
GRILLED CURRY CHICKEN LEGS
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
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
DRY RUB GRILLED CHICKEN WITH WHITE BARBECUE SAUCE
A simple recipe for grilling tender chicken thighs every time! Can be prepped well in advanced to make for easy grilling. Serve with the zesty white barbecue sauce and you will be hooked. Use white barbecue sauce on chicken, pork, fish, veggies, sandwhiches, burgers, or as a dip.
Provided by seekinggoodeats
Categories Main Dish Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Make the white barbecue sauce by mixing all ingredients together in a bowl. Cover and refrigerate until ready to use.
- Rinse chicken and pat dry with paper towel. Brush olive oil over chicken on both sides. Liberally sprinkle dry rub over both sides of chicken. Place chicken in a dish and cover with plastic. Refrigerate for a minimum of 2 hours, or up to the day the before.
- Heat grill to medium high. Cook chicken thighs for approximately 4-5 minutes per side until internal temperature has reached 165 degrees. If using bone-in chicken adjust time accordingly.
- Serve with white barbecue sauce and enjoy! Delicious with grilled, roasted, or steamed veggies.
Nutrition Facts : Calories 528 calories, Carbohydrate 3.1 grams carbohydrates, Cholesterol 188 milligrams cholesterol, Fat 40 grams fat, Fiber 0.2 grams fiber, Protein 38.4 grams protein, ServingSize 8 pieces, Sodium 890 milligrams sodium, Sugar 0.7 grams sugar
CURRY RUBBED SMOKED CHICKEN THIGHS WITH SORGHUM-CHILE GLAZE
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
- Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.
- For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.
- Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter.
- Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.
- Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.
TURMERIC CHICKEN RUB
Don't let chicken get boring. If you love Indian inspired flavors, this could be the chicken rub for you!
Provided by The Gracious Pantry
Categories Condiments
Time 5m
Number Of Ingredients 7
Steps:
- Stir all the spices together in a small mixing bowl until well combined.
- Store in an air-tight container in your spice cabinet.
Nutrition Facts : ServingSize 1 tbsp., Calories 50 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, Sodium 11 mg, Fiber 2 g
5 OF THE BEST DRY RUB RECIPES FOR CHICKEN - BEST SPICE BLENDS
Transform your dinner recipes with five easy flavorful dry rub recipes that only take 5 minutes to make. These chicken spice rubs are absolute perfect to mix up flavors for the week and great for meal prep.
Provided by Krista
Categories Dinner
Time 5m
Yield As Needed
Number Of Ingredients 38
Steps:
- For BASIC SPICE BLEND: to a small bowl add garlic powder, ground cumin, ground coriander, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
- For SMOKY CHIPOTLE SPICE BLEND: to a small bowl add cumin, chili powder, garlic powder, onion powder, chipotle chili powder, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
- For MEDITERRANEAN SPICE BLEND: to a small bowl add basil, oregano, garlic powder, onion powder, dill, red pepper flakes, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
- For LEMON PEPPER SPICE BLEND: to a small bowl add lemon zest, black pepper, garlic powder, onion powder, dry thyme and sea salt. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
- For BUFFALO SPICE BLEND: to a small bowl add garlic powder, smoked paprika, cumin, brown sugar, dry mustard, chili powder, black pepper, chipotle chili powder, sea salt and cayenne pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN
Incredibly easy, incredibly delicious. You've just read the list of ingredients and instructions. This chicken is delicious.
Provided by sugarpea
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten.
- Combine the curry, cumin and salt and rub half of it over both sides of the chicken.
- Start at the neck and insert you finger to separate skin from flesh, then season the flesh under the skin with the rest of the mixture.
- Let chicken absorb flavors for 45 minutes before cooking.
- Grill chicken until internal temperature reaches 165°.
- Chicken can alternatively be broiled or baked.
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GRILLED CURRY CHICKEN BREASTS AND CURRY RUB RECIPE
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- Pound the chicken breasts down to uniform thickness to make sure they cook evenly. While you are at it, trim all of that nasty fat off of them too.
GRILLED CHICKEN RUB - CULINARY HILL
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Estimated Reading Time 6 mins
- In a small bowl, combine garlic powder, oregano, paprika, rosemary, and salt and pepper to taste (I like 5 teaspoons salt and about 1 tablespoon pepper). Store in a clean glass jar with a tight-fitting lid until ready to use.
- Rub the mix generously all over the chicken, pork, or turkey and let sit at room temperature for up to 1 hour.
ROASTED CHICKEN WITH CURRY RUB RECIPE
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Calories 696Saturated Fat 11g 54%Cholesterol 237mg 79%Total Fat 40g 51%
CRISPY CURRY RUB CHICKEN THIGHS | RULED ME - RECIPES
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Estimated Reading Time 3 mins
SIMPLE GRILLED CHICKEN DRY RUB - CREME DE LA CRUMB
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Estimated Reading Time 4 mins
- To use, rub all over chicken that has been drizzled with olive oil. Grill chicken until cooked through and serve, or slice or dice and use for other recipes or store chilled in an airtight container to use later.
DELUXE GRILLED CHICKEN WITH EXOTIC BLACK GARLIC – LYNNE …
From lynnecurry.com
Estimated Reading Time 4 mins
- Dissolve the salt in a 2-quart container with 2 cups of water. Add the chicken pieces and brine for at least 1 hour in the refrigerator. (You can brine the chicken up to 4 hours)
- Prepare a gas or charcoal grill for medium-high heat (between 350 and 400 degrees F). Scrape the grate extra clean. Grill chicken pieces skin side down. Close the grill and cook for 20 minutes, checking to avoid flare ups. (If necessary, use tongs to move chicken pieces away from flames, then close the cover.)
- Meanwhile, make the black garlic butter by mashing the butter, salt and garlic with a fork to make a paste. Set it aside with the basting brush.
- Flip the chicken and cook for about 10 minutes more until an internal read thermometer reads 155 degrees. Smear black garlic butter over the chicken pieces while it finishes cooking. Transfer the chicken to a platter and baste with the remaining black garlic butter.
GRILLED THAI CURRY CHICKEN WINGS - BONAPPETEACH
From bonappeteach.com
Estimated Reading Time 7 mins
- Combine all the spice rub ingredients together in a bowl and reserve 1 tbsp of it for the sauce. Set it aside.
- Pat the wings dry with a paper towel. In a bowl, toss the baking powder and the spice rub over the wings and mix them so they are completely coated. Let the wings sit for at least an hour like this in the fridge or overnight.
- To make the sauce, toast the reserved 1 tbsp of spices in a small sauce pan just until they smell fragrant. Add the butter and let it melt, then saute the fresh garlic and ginger. Finally, mix in the coconut milk, chili paste, soy sauce and fish sauce. Whisk it together until its mixed and heated through. Turn off the heat and leave it on the stove top.
- Set your grill for direct or indirect heat. Please read the post above in regards to utilizing these cooking methods for this. Cook the wings to a minimum temperature of 165 F per the FDA safety guidelines (I prefer to actually cook mine to about 190 F for tenderness however).
GRILLED CURRY CHICKEN {WITH COCONUT RICE} | CHELSEA'S ...
From chelseasmessyapron.com
Estimated Reading Time 7 mins
- MARINADE: Before starting the marinade, keep in mind you'll remove 3/4 cup of it before adding it to the chicken. In a large bowl, combine the 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon lime zest, 1/4 cup lime juice, 2-3 cloves minced garlic (add to preference, we add 3), 1 teaspoon ground cumin, 2 teaspoons ground coriander seed, 2 teaspoons salt (or to preference), 2 teaspoons yellow curry powder, 1/8 teaspoon cayenne pepper if using, and 1/2 cup coconut milk. (Stir the coconut milk until well integrated before measuring). Whisk all the ingredients together and remove 3/4 cup and place in the fridge. Pat dry the chicken breasts with a paper towel. Halve thick breasts horizontally and pound the chicken breasts with a meat mallet or the bottom of a frying pan. We don't want to make the breasts thin, just the same thickness throughout to ensure even cooking. Place chicken breasts in a large plastic bag and pour the remaining marinade over the chi
- PREP GRILL: Make sure your grill grates are clean and greased. Once the grill is fully preheated to 400 degrees F, dredge a paper towel in vegetable oil and holding it with tongs, rub it all over the grate.
- GRILL: Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill and thickness) Chicken should be at 160 degrees F at its thickest part (carryover heat will bring it to 165 degrees). For 1-inch thick breasts grilled at 400 degrees, it takes generally 5 minutes on the first side and 4 minutes on the other side. Use a metal spatula to remove the chicken to a plate and cover immediately with foil to rest for 5-10 minutes.
- RICE: Combine 1 cup basmati rice, the remaining coconut milk (there should be 1 and 1/2 cups), 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, and keeping covered, let stand for 10-15 minutes. Fluff the rice and divide onto plates.
THAI CURRY GRILLED CHICKEN RECIPE | THE BEST CURRY …
From joyfulhealthyeats.com
- In a medium bowl, add fresh ginger, garlic cloves, lime juice, red curry paste and coconut milk. Whisk together.
- Add chicken breasts to a large ziplock bag, pour the coconut milk mixture over the chicken. Close tight and refrigerator overnight to marinade chicken.
GRILLED RED CURRY CHICKEN RECIPE - MELISSA RUBEL …
From foodandwine.com
- Light a grill. Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Using a sharp knife, cut deep slits to the bone 1/2 inch apart along the chicken legs and thighs. Transfer the flattened chicken to a medium baking dish.
- In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken, into the slits and under the skin; season with salt and pepper.
- Grill the chicken skin side down over moderate heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over moderate heat until cooked through, about 20 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.
GRILLED RED CURRY CHICKEN RECIPE | MYRECIPES
From myrecipes.com
- Light a grill. Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Using a sharp knife, cut deep slits to the bone 1/2 inch apart along the chicken legs and thighs. Transfer the flattened chicken to a medium baking dish.
- In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken, into the slits and under the skin; season with salt and pepper.
- Grill the chicken skin side down over moderate heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over moderate heat until cooked through, about 20 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.
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