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.
GRILLED CHICKEN CURRY WITH PEANUT DIPPING SAUCE
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chicken: Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate.
- For the dipping sauce: While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat.
- Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.
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
3-INGREDIENT CURRY GRILLED CHICKEN WINGS
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Grill/Barbecue Curry Yogurt Summer Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
- Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
- Transfer wings to a platter. Season with salt and pepper and serve immediately.
- Do Ahead
- Wings can be marinated 1 day ahead; keep chilled.
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.
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 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
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
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- PREP GRILL: Make sure your grill grates are clean and greased. Once the grill is fully preheated to 400 degrees F, dredge a paper towel in vegetable oil and holding it with tongs, rub it all over the grate.
- GRILL: Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill and thickness) Chicken should be at 160 degrees F at its thickest part (carryover heat will bring it to 165 degrees). For 1-inch thick breasts grilled at 400 degrees, it takes generally 5 minutes on the first side and 4 minutes on the other side. Use a metal spatula to remove the chicken to a plate and cover immediately with foil to rest for 5-10 minutes.
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