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
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
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
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.
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
CURRY BUTTER CHICKEN LEGS ON THE BARBIE
Make and share this Curry Butter Chicken Legs on the Barbie recipe from Food.com.
Provided by Charmie777
Categories Curries
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil grill and preheat to high.
- Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh.
- In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley.
- Push this seasoning under chicken skins, working it down well.
- Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder.
- Spread this seasoned butter or margarine over chicken and put on preheated grill.
- Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear.
- Brush with remaining seasoned butter while grilling.
Nutrition Facts : Calories 786, Fat 60.8, SaturatedFat 28.5, Cholesterol 271.2, Sodium 627.7, Carbohydrate 14.9, Fiber 1.5, Sugar 1.4, Protein 43.7
GRILLED CURRY CHICKEN
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
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
GRILLED CURRY CHICKEN BREASTS
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
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 CURRY-COCONUT CHICKEN BREAST
Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.
Provided by Bibi
Categories BBQ & Grilled Chicken Breasts
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove cutlets from the marinade, shaking off the excess. Discard marinade.
- When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.
Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g
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.
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- 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.
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- 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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