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
"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 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.
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 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
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
CURRY-RUBBED ROAST CHICKEN
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
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.
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
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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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