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Grilled Curry Chicken

Total Time

Prep: 5 min. + marinating Grill: 30 min.


4 servings

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.


  • 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


  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.

Nutrition 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.

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