Grilled Curry Chicken Legs Recipes

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GRILLED CURRY CHICKEN LEGS



Grilled Curry Chicken Legs image

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

1/3 cup LEA & PERRINS Worcestershire Sauce
2 tsp. curry powder, divided
4 chicken leg quarters (2-1/2 lb.)
1/3 cup MIRACLE WHIP Dressing
3 Tbsp. water
1 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. smoked paprika

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



Grilled Curry Chicken image

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

1 cup (8 ounces) plain yogurt
1 medium onion, quartered
2 garlic cloves
2 tablespoons curry powder
1 tablespoon paprika
1/4 teaspoon ground red pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed
1-1/2 teaspoons salt, optional

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 LEGS



Grilled Curry Chicken Legs image

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

3 lbs chicken legs (about 20)
1/2 cup plain yogurt, low fat
1/2 bunch cilantro, fresh
1 medium onion, peeled and chopped
1 teaspoon sweet curry powder
1 teaspoon hot curry powder
1 teaspoon garam masala
1/2 teaspoon granulated garlic
1/2-1 teaspoon salt

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

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.

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