Best 8 Butterflied Grilled Chicken With Curry And Cumin Recipes

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If you are looking for a succulent and flavorful main course that is sure to tantalize your taste buds, look no further than butterflied grilled chicken with curry and cumin. This exceptional dish combines the richness of butterflied chicken with a medley of aromatic spices, resulting in a captivating culinary experience. Whether you are hosting a special gathering or simply seeking a delectable meal for your family, this recipe will undoubtedly satisfy your cravings.

Here are our top 8 tried and tested recipes!

GRILLED BUTTERFLIED CHICKEN



Grilled Butterflied Chicken image

Provided by Food Network

Time 1h5m

Yield 4 to 8 servings

Number Of Ingredients 3

One 3- to 4-pound whole chicken, innards removed
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper

Steps:

  • Prepare a grill for high heat. Wrap 2 bricks with foil.
  • Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper.
  • Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC



Butterflied Chicken with Thyme, Lemon and Garlic image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 8

1/2 cup canola oil
2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
2 tablespoons grated lemon zest
1 tablespoon chopped onion
Pinch crushed red pepper flakes
1 (3-pound) whole chicken, butterflied
Salt and freshly ground black pepper

Steps:

  • Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
  • Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
  • Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

BUTTERFLIED CHICKEN WITH CRACKED SPICES



Butterflied Chicken With Cracked Spices image

Somewhere in "The Zuni Cafe Cookbook" is a recipe for a standing rib roast of pork with variations. I'm sure of that. I'm less sure, because I can't find it online, that the book gives a variation that calls for rubbing the meat with fennel and coriander seeds, among other spices. I wanted to try some version of that on a chicken and came up with the idea of grafting those seasonings, as I remembered them, onto a classic Marcella Hazan recipe for chicken alla diavola. Hazan has you butterfly the chicken and rub it with cracked black pepper before grilling or broiling it. Just by faking and misremembering, I stumbled on a weeknight dinner that's faster than roast chicken and fragrant with mysteriously harmonious spices. It may not be the devil's chicken, but it could be the work of one of his minor demons.

Provided by Pete Wells

Categories     dinner, weekday, times classics, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 9

1 chicken, around 3 pounds
2 tablespoons olive oil
2 teaspoons fennel seed
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1/4 teaspoon cumin seed
2 teaspoons coarse sea salt
1/2 teaspoon hot paprika or pimentón
Lemon halves or fat wedges

Steps:

  • Light a grill or set your broiler on high and give it a 15-minute head start.
  • Butterfly (or spatchcock) the chicken: Cut out the chicken's backbone with poultry shears, a cleaver or a sharp, heavy chef's knife (or ask a butcher to do this). If you think you will make stock at some point, by all means tightly wrap the backbone in plastic and put it in the freezer. Place the chicken skin side up in a roasting pan and press firmly on the breast with the heels of your hands until it cracks and flattens. Position the legs so they lie flat and the drumsticks point out. Tuck the wingtips over the tops of the wings to hold them in place, or cut them off. Rub the bird with the oil. (Don't worry about any extra oil that may fall onto the pan.) Now wash your hands.
  • Coarsely grind the fennel, coriander, peppercorns and cumin with a mortar and pestle or with 8 or 9 pulses in a spice grinder. Mix in the salt and paprika or pimentón and sprinkle this rub on both sides of the bird, with the emphasis on the skin.
  • Set the chicken skin side down on a grill or skin side up on a broiler rack positioned so the highest point of the bird is about 10 inches from the flame. When the skin begins to brown after 6 or 7 minutes, flip the chicken over. (The easiest way is to grab the knobby ends of both drumsticks with several layers of paper towels if you are in the kitchen, or with clean oven mitts if you are grilling.)
  • After about 10 minutes, when the bony side is browned, lower the heat to medium-high (400 if you're using an oven), flip the chicken again and cook another 10 minutes, or until the skin is very crisp and brown and the thickest part of the thigh reaches 165 degrees when checked with a meat thermometer. Let it rest about 5 minutes before carving. (If you are grilling, set it on a platter.)
  • Spoon any juices that have collected in the broiler pan or the platter over the chicken. Serve with lemon. In springtime, try to serve this with tender young bitter greens - like arugula, watercress or baby dandelions - tossed in a sharp vinaigrette.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 28 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 560 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED CHICKEN WITH CURRY-SOY SAUCE



Grilled Chicken with Curry-Soy Sauce image

This recipe is great for curry lovers or people who want to give a little bit of curry a try. You can easily just grill the chicken and not bother with cooking the marinade into a sauce. Delicious both ways! I served this with saffron rice. The sauce is delicious over the rice as well!

Provided by Sarah

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

⅓ cup reduced-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons minced fresh ginger root
2 tablespoons fresh lime juice
2 teaspoons curry powder
6 (5 ounce) skinless, boneless chicken breast halves
1 ¼ cups low-sodium chicken broth
1 teaspoon cornstarch
1 teaspoon water

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.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.2 g, Cholesterol 81.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 1.1 g, Sodium 566.8 mg, Sugar 0.6 g

BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN



Butterflied Grilled Chicken with Curry and Cumin image

Incredibly easy, incredibly delicious. You've just read the list of ingredients and instructions. This chicken is delicious.

Provided by sugarpea

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 4

3 -4 lbs chicken, split down backbone
2 teaspoons curry powder
2 teaspoons cumin
2 teaspoons salt

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 CHICKEN WITH CURRY GLAZE



Grilled Chicken With Curry Glaze image

I made this as an experiment to have something different then BBQ sauce. It is very sticky with a nice spicy sweet taste. Serve it with some grilled sliced pineapple, onions, bell peppers, and tomatoes for a one grill meal with a tropical flair.

Provided by Karen From Colorado

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup honey
1/4 cup prepared mustard
1/4 cup butter or 1/4 cup margarine
2 tablespoons finely chopped onions
2 teaspoons water or 2 teaspoons fruit juice
1 garlic clove, minced
3 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ginger
4 chicken breast halves or 1 whole chicken, cut up
salt and pepper

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.

GRILLED CURRY CHICKEN



Grilled Curry Chicken image

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

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

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

CURRY GRILLED CHICKEN



Curry Grilled Chicken image

"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

1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

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.

Tips:

  • Choose flavorful chicken breasts. Opt for organic or free-range chicken breasts with a good amount of marbling for the best flavor.
  • Butterfly the chicken breasts properly. Make sure to cut all the way through the chicken breast, almost to the other side, but not all the way through. This will allow the chicken to lay flat on the grill and cook evenly.
  • Use a good quality curry powder. A good curry powder will make all the difference in the flavor of your chicken. Look for a curry powder that is made with a variety of spices, including cumin, coriander, turmeric, and chili powder.
  • Don't be afraid to adjust the spices to your taste. The amount of curry powder and cumin in this recipe can be adjusted to your taste. If you like a milder curry, use less curry powder. If you like a spicier curry, use more curry powder and add a pinch of cayenne pepper.
  • Grill the chicken over medium-high heat. This will help to sear the outside of the chicken and keep it juicy on the inside.
  • Baste the chicken with the marinade while it is grilling. This will help to keep the chicken moist and flavorful.
  • Let the chicken rest before serving. This will allow the juices to redistribute throughout the chicken, making it even more tender and flavorful.

Conclusion:

Butterflied grilled chicken with curry and cumin is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of curry powder, cumin, yogurt, and lemon juice, then grilled to perfection. Serve the chicken with your favorite sides, such as rice, grilled vegetables, or salad.

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