Best 13 Curry Grilled Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Curry grilled chicken is a flavorful and versatile dish that can be enjoyed by people of all ages. With its succulent chicken and aromatic curry sauce, this dish is sure to please even the most discerning palate. Whether you're a seasoned chef or a novice in the kitchen, this article will provide you with the guidance you need to create a delicious and memorable curry grilled chicken.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

GRILLED CURRY CHICKEN



Grilled Curry Chicken image

This is quick and easy to make on a hot weeknight. Just fire up the BBQ, baste the chicken with the marinade and VOILA! You can also double the sauce and bake the chicken in the oven.

Provided by Cathy17

Categories     Chicken

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 tablespoons grainy mustard
2 tablespoons liquid honey
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon or 1/2 teaspoon allspice
4 boneless skinless chicken breasts
1/4 cup chopped fresh coriander (optional)

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!

GRILLED CHICKEN CURRY WITH PEANUT DIPPING SAUCE



Grilled Chicken Curry with Peanut Dipping Sauce image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
6 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1 to 2 tablespoons fresh lime juice
2 teaspoons curry powder
2 teaspoons turmeric powder
2 teaspoons ground cumin
Olive oil, as needed to loosen
1 (14-ounce) can coconut milk
3 tablespoons peanut butter
1 lime, juiced
2 tablespoons brown sugar

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 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 LEGS



Grilled Curry Chicken Legs image

Grilled curry chicken legs Recipe from Penzeys Spices. The Cilantro does have to be fresh for this recipe to make the paste. Buy the big package of legs; they'll be gone in a minute. If you are lucky enough to have leftovers, these legs are great cold, too. The amount of CURRY POWDER called for will end up spicy-tasting, but not overly hot, which is a good middle of the road when feeding a crowd.

Provided by LilPinkieJ

Categories     Chicken Thigh & Leg

Time 40m

Yield 20 chucken legs

Number Of Ingredients 9

3 lbs chicken legs (about 20)
1/2 cup plain yogurt, low fat
1/2 bunch cilantro, fresh
1 medium onion, peeled and chopped
1 teaspoon sweet curry powder
1 teaspoon hot curry powder
1 teaspoon garam masala
1/2 teaspoon granulated garlic
1/2-1 teaspoon salt

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.

Nutrition Facts : Calories 134.4, Fat 8.5, SaturatedFat 2.5, Cholesterol 57.3, Sodium 115.5, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 12.7

GRILLED THAI RED CURRY CHICKEN



Grilled Thai Red Curry Chicken image

I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered curry...it's not quite the same, but it'll do. (prep time does not include time to marinate)

Provided by CHRISSYG

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (13 1/2 ounce) can unsweetened coconut milk
1 -2 tablespoon red curry paste
1 teaspoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
1 lime, juiced
3 tablespoons soy sauce
1 cup sweet basil (divided)
1 fresh chili pepper, cut into strips
1 1/2 lbs chicken breasts, pounded thin and even (about 4 breast halves)
1 (8 ounce) can bamboo shoots, cut into strips
1 medium bell pepper, cut into large pieces
1/2 lb green beans, cleaned and cut in 1 " pieces
1 teaspoon brown sugar
lime slice (for garnish)

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.

Nutrition Facts : Calories 553.5, Fat 37.4, SaturatedFat 23.4, Cholesterol 109, Sodium 883.3, Carbohydrate 16.6, Fiber 4.9, Sugar 5.5, Protein 42.3

3-INGREDIENT CURRY GRILLED CHICKEN WINGS



3-Ingredient Curry Grilled Chicken Wings image

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Chicken     Grill     Grill/Barbecue     Curry     Yogurt     Summer     Dinner

Yield 4 servings

Number Of Ingredients 6

2 pounds chicken wings (flats and drumettes attached or separated)
1/2 cup plain yogurt
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon vegetable oil
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more

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 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 NAAN GRILLED CHICKEN SANDWICH



Curry Naan Grilled Chicken Sandwich image

Make and share this Curry Naan Grilled Chicken Sandwich recipe from Food.com.

Provided by Fuichan

Categories     Lunch/Snacks

Time 30m

Yield 4 pies, 4 serving(s)

Number Of Ingredients 16

4 pieces naan bread, curry taste
16 ounces chicken thighs, boneless skinless
2 cups Simply Potatoes Traditional Mashed Potatoes
2 teaspoons milk
1/4 cup alfredo sauce
1/8 teaspoon cumin
2 pieces avocados
4 slices swiss cheese
4 slices American cheese
4 tablespoons tomato sauce
4 slices bacon
1 teaspoon garlic
2 teaspoons shallots
1/4 cup cilantro
2 tablespoons butter, unsalted
1/4 teaspoon salt

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.

SPICY TANDOORI GRILLED CHICKEN WITH CURRY-CUCUMBER SAUCE



Spicy Tandoori Grilled Chicken With Curry-Cucumber Sauce image

This chicken has a traditional East Indian tandoori flavor, and is marinated in a buttermilk/kosher salt curry brine for 3-4 hours before grilling, which produces the most moist and delicious chicken. This chicken had lots of flavors, and is wonderful grilled! Prep time includes marinating time. Make certain to use only coarse kosher salt. Serve with the curry-cucumber sauce on the side to "cool the heat"

Provided by Kittencalrecipezazz

Categories     Poultry

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon ginger powder
1 tablespoon curry powder
2 teaspoons onion powder
1/2-1 teaspoon cayenne pepper
3 cups buttermilk
1/4 cup kosher salt
2 tablespoons sugar
3 -5 fresh finely minced garlic cloves
3 -4 lbs chicken pieces (skin on or off)
1 cup cucumber, very finely chopped and seeded
1/2 cup mayonnaise
1/3 cup buttermilk
1/2 teaspoon curry powder
1/4 teaspoon ginger powder

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!

Nutrition Facts : Calories 688.8, Fat 43.2, SaturatedFat 11.6, Cholesterol 171.1, Sodium 7644.5, Carbohydrate 28, Fiber 1.1, Sugar 19, Protein 46.4

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.

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



Curry in a Hurry Grilled Chicken With Salsa and Sugar Snap Peas image

Make and share this Curry in a Hurry Grilled Chicken With Salsa and Sugar Snap Peas recipe from Food.com.

Provided by KateL

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup diced tomato
3/4 cup diced orange pepper
3/4 cup corn
1/4 cup diced red onion
1 tablespoon vegetable oil
1 tablespoon chopped fresh cilantro
1 lime, zest and juice
salt, to taste (optional)
1 tablespoon red curry paste
3 tablespoons oil-and-vinegar dressing
1 lb boneless chicken breast
12 ounces sugar snap peas
1 teaspoon chopped shallot
1 orange, zest and juice

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.

Tips:

  • To ensure your chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the grill.
  • For a more flavorful marinade, allow the chicken to marinate for at least 30 minutes, or up to overnight.
  • If you don't have a grill, you can also cook the chicken in a grill pan over medium heat.
  • Serve the chicken with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Curry grilled chicken is a delicious and easy-to-make dish that is perfect for a summer cookout or a weeknight meal. With its flavorful marinade and tender, juicy meat, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a new way to cook chicken, give this recipe a try!

Related Topics