Butterflied Grilled Chicken with Curry and Cumin
"Incredibly easy, incredibly delicious. You've just read the list of ingredients and instructions. This chicken is delicious."
photo by Zurie
- Ready In:
- 1hr 30mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 3 -4 lbs chicken, split down backbone
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 2 teaspoons salt
directions
- 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.
Questions & Replies
-
Could you use a boneless and skinless chicken breast?If so must you use 4-5 lbs of it?If you use a chicken breast what all would you do differently?
Reviews
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I've just come from Cape Town with fresh curry, masala, and other Malay spices. I used them for this recipe, and added a little more, as my chicken was about 5 lbs. I butterfly a chicken from the breast side, so I can cut out the large breast bone and rib bones (instead of cutting out the back bone). My chicken was oven-baked, but we were disappointed at the too-mild taste -- we added Tabasco Chipotle sauce and a little more salt. I think your simple recipe is absolutely great, but it does need more ooomph!!! Anyway, thank you, because at least it's a quick recipe! -
This was soooo good! The flavors melded together beautifully. I cut the cumin down to 1 tsp and replaced the other tsp full with garlic powder (personal preference) and cooked this on the grill. I too think the standing time makes a big difference. My whole family loved this recipe! -
Excellent! I was thrilled to find this recipe. I had tried a simillar rub applied just before cooking and it came out tasting harsh and raw. The sitting time makes all the difference as does tucking the spices under the skin. I made this using bone in split chicken breasts and baked them. Top them with fresh chopped parsley and you will have a "wow" of a party dish.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
