Curry Barbecued Chicken Recipes

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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

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 BARBECUED CHICKEN



Curry Barbecued Chicken image

Great flavor brought to prefection on the BBQ. Be sure to watch chicken carefully, smaller pieces will, of course, cook more quickly.

Provided by Annacia

Categories     Curries

Time 44m

Yield 8 serving(s)

Number Of Ingredients 14

2 (2 1/2-3 lb) broiler-fryer chickens, ready to cook- cut up
1/2 cup cooking oil
1 teaspoon grated lime zest
1/4 cup lime juice
1 tablespoon grated onion
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon pepper
lime slice
parsley

Steps:

  • Combine cooking oil, lime zest and juice, onion, garlic, curry powder,salt, cumin, coriander, cinnamon and pepper.
  • Place chicken in large zip lock bag and pour marinade over chicken.
  • Chill 4 to 6 hrs, turning bag occasionally to coat evenly.
  • Remove chicken pieces and reserve marinade.
  • Place chicken, bone side down over medium-hot coals (or heat).
  • Brush chicken with marinade frequently.
  • Grill for about 25 minutes.
  • Turn chicken over and grill 15 to 20 mins more, continuing to apply marinade.
  • Garnish with lime slices and parsley.

Nutrition Facts : Calories 736.3, Fat 56.5, SaturatedFat 14, Cholesterol 212.8, Sodium 344.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.2, Protein 53

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.

CURRY CHICKEN MARINADE



Curry Chicken Marinade image

Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/3 cup vegetable oil
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon paprika
2 cloves garlic, grated
2 shallots, sliced
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)

Steps:

  • For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  • To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

CURRY MARINATED CHICKEN



curry marinated chicken image

Chicken marinated with low fat yoghurt great with chicken breasts or quarters

Provided by alisonbyers10

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove skin from chicken
  • Mix all other ingredients in a bowl
  • Place chicken in a large flat pyrex dish
  • Cover chicken in marinade
  • Cover and marinade in fridge for 4 to 24 hours
  • Cook in oven gas mark 6/200c for an hour
  • Serve with whatever you like such as rice, salad, veg curry

CURRY-RUBBED ROAST CHICKEN



Curry-Rubbed Roast Chicken image

There is just something right about serving a roasted chicken! And my curry-rubbed chicken is packed with spicy flavors suitable for a bridal shower lunch, graduation dinner or Mother's Day brunch. —Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h50m

Yield 6 servings.

Number Of Ingredients 17

4 tablespoons coconut oil, divided
2-1/2 teaspoons salt, divided
2 teaspoons Madras curry powder
1/2 teaspoon granulated garlic
1 roasting chicken (5 to 6 pounds)
1/4 teaspoon pepper
1 cup chopped leeks (white portion only)
1 celery rib, coarsely chopped
3 green onions, chopped
1 medium lemon, quartered
1 cup reduced-sodium chicken broth
GRAVY:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine
Optional: Lemon slices, minced fresh parsley and minced chives

Steps:

  • Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil., Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. , Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.) , Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing., For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.

Nutrition Facts : Calories 580 calories, Fat 38g fat (17g saturated fat), Cholesterol 154mg cholesterol, Sodium 1328mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 49g protein.

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