GRILLED CURRY CHICKEN THIGHS
These grilled curry chicken thighs are juicy and flavorful. It requires minimal hands-on time and only 4 ingredients!
Provided by Shinee
Categories Main Course
Time 1h45m
Number Of Ingredients 4
Steps:
- Combine the yogurt, curry powder and salt in a large ziplock bag.
- Add chicken and turn to coat. Refrigerate for at least an hour or overnight.
- Heat the grill to medium.
- Remove the chicken from the bag and place on the grill.
- Grill the chicken until cooked through, about 35 minutes. Rest for 5 minutes before serving.
- Serve with steamed rice for a complete meal.
Nutrition Facts : Calories 544 kcal, Sugar 2 g, Sodium 970 mg, Fat 39 g, SaturatedFat 10 g, Carbohydrate 6 g, Fiber 2 g, Protein 43 g, Cholesterol 224 mg, TransFat 1 g, UnsaturatedFat 24 g, ServingSize 1 serving
CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
GRILLED CHICKEN & VEGGIES OVER RICE
Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Blend Spread with Italian seasoning in small bowl.
- Brush chicken and vegetables with seasoning mixture.
- Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.
Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g
GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES
Coated in a balsamic vinegar glaze that's spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They're served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
- Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
- Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
- If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
- Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.
GRILLED CHICKEN THIGHS AND VEGETABLES
The rich sauce in Grilled Chicken Thighs and Vegetables makes all the difference. Try this grilled chicken thighs recipe tonight to find out for yourself.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Reserve 2 Tbsp. sauce. Brush remaining sauce onto both sides of chicken. Let stand 10 min.
- Toss vegetables with reserved sauce in large bowl; place in grill basket.
- Grill chicken and vegetables 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and shaking vegetables in grill basket occasionally.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
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