Grilled Chicken With Curry Glaze Recipes

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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.

CURRY GLAZED CHICKEN



Curry Glazed Chicken image

Very good baked chicken that we enjoy with rice and brocolli. Recipe source: Bon Appetit (March 1985)

Provided by ellie_

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter or 2 tablespoons margarine
1/4 cup honey
3 tablespoons Dijon mustard or 3 tablespoons spicy brown mustard
2 teaspoons curry powder
1/2 teaspoon salt
1 (3 lb) chicken, cut into 8 pieces

Steps:

  • Preheat oven to 375-degrees F.
  • Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
  • Stir in next 4 ingredients (honey- salt).
  • Add chicken pieces, turn to coat all sides.
  • Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.

GRILLED CHICKEN WITH CURRY GLAZE



Grilled Chicken With Curry Glaze image

I made this as an experiment to have something different then BBQ sauce. It is very sticky with a nice spicy sweet taste. Serve it with some grilled sliced pineapple, onions, bell peppers, and tomatoes for a one grill meal with a tropical flair.

Provided by Karen From Colorado

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup honey
1/4 cup prepared mustard
1/4 cup butter or 1/4 cup margarine
2 tablespoons finely chopped onions
2 teaspoons water or 2 teaspoons fruit juice
1 garlic clove, minced
3 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ginger
4 chicken breast halves or 1 whole chicken, cut up
salt and pepper

Steps:

  • Combine first 10 ingredients in a small sauce pan.
  • Cook over med heat, stirring constantly to a boil.
  • Stir and cook 2 minutes more; remove from heat and set aside.
  • Season chicken with salt and pepper.
  • Grill meat until nearly done.
  • Brush curry sauce on the meat during the last part of the cooking time.
  • Turn and coat the other side.
  • Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven).
  • Serve with lots of napkins.

CHUTNEY-GLAZED CHICKEN



Chutney-Glazed Chicken image

I like to garnish these grilled chicken breasts with fresh chives. They make a really delicious meal when serve with a tossed salad and dinner rolls. -Angie Ridgway of Fairfield, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

1/2 cup mango chutney
2 tablespoons sherry or apple juice
2 tablespoons Dijon mustard
1 teaspoon curry powder
6 bone-in chicken breast halves (8 ounces each), skin removed

Steps:

  • In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken meaty side down over drip pan and grill, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°, basting occasionally with chutney mixture.,

Nutrition Facts : Calories 243 calories, Fat 5g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 220mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges

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