Grilled Curry Chicken Recipe

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Grilled Curry Chicken Recipe

Read Reviews
1 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 30 min.

Ingredients

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

Directions

Pierce chicken liberally with a fork, then make 1/2-in.-deep diagonal cuts, about 1 in. apart, in the meat. Place in a large resealable plastic bag or a glass 13-in. x 9-in. baking dish; set aside. In a blender or food processor, combine yogurt, onion, garlic, curry, paprika, salt if desired and red pepper; process until smooth. Reserve 1/4 cup for basting; cover and chill. Pour remaining mixture over chicken; turn to coat. Cover or close bag and refrigerate for at least 8 hours. Drain, discarding marinade. Grill chicken, covered, over medium coals, turning and basting with reserved yogurt mixture 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

14 ounce-weight: 235 calories, 6g fat (0 saturated fat), 96mg cholesterol, 123mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 38g protein. Diabetic Exchanges: 4 lean meat, 1/2 vegetable.

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed
  • 1 carton (8 ounces) plain yogurt
  • 1 medium onion, quartered
  • 2 garlic cloves
  • 2 tablespoons curry powder
  • 1 tablespoon paprika
  • 1-1/2 teaspoons salt, optional
  • 1/4 teaspoon ground red pepper
  1. Pierce chicken liberally with a fork, then make 1/2-in.-deep diagonal cuts, about 1 in. apart, in the meat. Place in a large resealable plastic bag or a glass 13-in. x 9-in. baking dish; set aside. In a blender or food processor, combine yogurt, onion, garlic, curry, paprika, salt if desired and red pepper; process until smooth. Reserve 1/4 cup for basting; cover and chill. Pour remaining mixture over chicken; turn to coat. Cover or close bag and refrigerate for at least 8 hours. Drain, discarding marinade. Grill chicken, covered, over medium coals, turning and basting with reserved yogurt mixture 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

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scrambledwithcheese User ID: 1233902 18869
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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