Grilled Curry Chicken Recipe

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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.
TOTAL TIME: Prep: 5 min. + marinating Grill: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + marinating Grill: 30 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

One serving (prepared with nonfat yogurt and without added salt) equals 235 calories, 123 mg sodium, 96 mg cholesterol, 5 g carbohydrate, 38 g protein, 6 g fat. Diabetic Exchanges: 4 lean meat, 1/2 vegetable.

Directions

  1. 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.
  2. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 8 hours.
  3. 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. Yield: 4 servings.
Originally published as Grilled Curry Chicken in Country Chicken Cookbook 1995, p88

Nutritional Facts

One serving (prepared with nonfat yogurt and without added salt) equals 235 calories, 123 mg sodium, 96 mg cholesterol, 5 g carbohydrate, 38 g protein, 6 g fat. Diabetic Exchanges: 4 lean meat, 1/2 vegetable.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Grilled Curry Chicken

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MY REVIEW
Reviewed Aug. 25, 2012

Not great at all. Flavor not good, chicken sticks to grill horribly. Will definitely not make again.

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