Best 8 Grilled Chicken With Curry Glaze Recipes

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 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 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).

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°.

CURRY GLAZED CHICKEN

Steps:

• Preheat oven to 375-degrees F.
• Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
• Stir in next 4 ingredients (honey- salt).
• Add chicken pieces, turn to coat all sides.
• Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.

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 RUBBED SMOKED CHICKEN THIGHS WITH SORGHUM-CHILE GLAZE

Steps:

• For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
• Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.
• For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.
• Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter.
• Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.
• Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.

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.