Grilled Curry Chicken With Cucumber Mint Sauce Recipes
GRILLED CURRY CHICKEN
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
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!
SPICY TANDOORI GRILLED CHICKEN WITH CURRY-CUCUMBER SAUCE
This chicken has a traditional East Indian tandoori flavor, and is marinated in a buttermilk/kosher salt curry brine for 3-4 hours before grilling, which produces the most moist and delicious chicken. This chicken had lots of flavors, and is wonderful grilled! Prep time includes marinating time. Make certain to use only coarse kosher salt. Serve with the curry-cucumber sauce on the side to "cool the heat"
Provided by Kittencalrecipezazz
Categories Poultry
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
- To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
- Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
- Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
- Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag.
- Coat the pieces well with the brine.
- Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
- When ready to grill, remove the chicken from the bag and discard marinade/brine.
- Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
- Set grill to medium temperature.
- Place the chicken on the grill and cover with grill lid.
- Cook chicken for about 50-60 minutes.
- To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine.
- Cover and chill until serving.
- Delicious!
Nutrition Facts : Calories 688.8, Fat 43.2, SaturatedFat 11.6, Cholesterol 171.1, Sodium 7644.5, Carbohydrate 28, Fiber 1.1, Sugar 19, Protein 46.4
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