Best Grilled Curry Chicken Recipes

CURRY GRILLED CHICKEN

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°.

GRILLED INDIAN-STYLE CURRY YOGURT CHICKEN

Steps:

• Mix the yogurt, garlic, ginger, lemon juice, curry, cayenne, and salt in a large ziplock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
• Remove the chicken from the marinade (discard the marinade) and grill over medium-high heat , about 12 minutes per side, until cooked thoroughly. Serve immediately.

GRILLED CURRY CHICKEN

Steps:

• Fire up BBQ to medium heat.
• In a large bowl, stir oil with mustard, honey, curry, salt, garlic powder, pepper and cinnamon or allspice.
• Baste chicken with a basting brush or add chicken turning evenly to coat.
• Place chicken on grill.
• BBQ turning and brushing often with remaining marinade.
• Baste only for the first 5 minutes, allowing all baste to cook.
• Remember, the marinade has been in contact with raw chicken, so it must be fully cooked.
• Grill 5 more minutes to ensure doneness.
• Sprinkle with coriander.
• Great with Fast Tropical Mango Salsa.
• As an alternative, you can double the sauce, place in foil covered baking dish and bake the chicken breasts in the oven at 375 for about 20 minutes. Goes great with Pad Thai!

3-INGREDIENT CURRY GRILLED CHICKEN WINGS

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.

GRILLED CHICKEN CURRY WITH PEANUT DIPPING SAUCE

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 LEGS

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.

GRILLED CURRY CHICKEN BREASTS

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).

GRILLED CHICKEN WITH CURRY-SOY SAUCE

Steps:

• Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
• Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
• While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.

GRILLED CHICKEN WITH CURRY GLAZE

Steps:

• Combine first 10 ingredients in a small sauce pan.
• Cook over med heat, stirring constantly to a boil.
• Stir and cook 2 minutes more; remove from heat and set aside.
• Season chicken with salt and pepper.
• Grill meat until nearly done.
• Brush curry sauce on the meat during the last part of the cooking time.
• Turn and coat the other side.
• Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven).
• Serve with lots of napkins.

CURRY NAAN GRILLED CHICKEN SANDWICH

Steps:

• (Direction for Garlic Herb Butter).
• Put garlic, shallot and cilantro in food processor, chop all.
• Add butter and salt, process well to mix well.
• (Direction for Sandwich).
• Preheat oven 350?F, spread garlic herb butter on Naan then toast lightly. Cut on half.
• Season chicken with salt and pepper then grill, bake bacon to be crisp.
• Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over cumin and Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
• Place Swiss cheese, tomato sauce, sliced avocado, chicken, mushed potato, American cheese and bacon on Naan then bake in the oven 3-4 minutes until cheese is melt.
• Place another half piece of Naan on it, put on serving plate.

GRILLED THAI RED CURRY CHICKEN

Steps:

• Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
• Allow to marinate at least 2 hours, or overnight.
• Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
• While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
• Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
• Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
• Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.

BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN

Steps:

• Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten.
• Combine the curry, cumin and salt and rub half of it over both sides of the chicken.
• Start at the neck and insert you finger to separate skin from flesh, then season the flesh under the skin with the rest of the mixture.
• Let chicken absorb flavors for 45 minutes before cooking.
• Grill chicken until internal temperature reaches 165°.
• Chicken can alternatively be broiled or baked.

GRILLED CURRY CHICKEN

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 CURRY CHICKEN SKEWERS

Steps:

• In a large bowl or ziplock bag, put chicken meat, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.
• Refrigerate overnight (or at least 4 hours.).
• When ready to cook, skewer chicken meat with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About ten minutes--too long and the chicken will be sawdust dry.).
• Serve hot as appetizer with mango salsa.

CURRY IN A HURRY GRILLED CHICKEN WITH SALSA AND SUGAR SNAP PEAS

Steps:

• SALSA: In bowl, combine Salsa ingredients. Add salt, if desired.
• CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
• SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
• Serve peas with chicken and salsa.

GRILLED CURRY-COCONUT CHICKEN BREAST

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.

SPICY TANDOORI GRILLED CHICKEN WITH CURRY-CUCUMBER SAUCE

Steps:

• In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
• To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
• Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
• Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
• Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag.
• Coat the pieces well with the brine.
• Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
• When ready to grill, remove the chicken from the bag and discard marinade/brine.
• Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
• Set grill to medium temperature.
• Place the chicken on the grill and cover with grill lid.
• Cook chicken for about 50-60 minutes.
• To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine.
• Cover and chill until serving.
• Delicious!

GRILLED CURRY CHICKEN

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.

GRILLED CURRY CHICKEN LEGS

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.

GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)

Steps:

• Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
• Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.).
• Serve with mango salsa on the side.