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    You are in: Home / Recipes / Butterflied Grilled Chicken with Curry and Cumin Recipe
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    Butterflied Grilled Chicken with Curry and Cumin

    Butterflied Grilled Chicken with Curry and Cumin. Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    50 mins

    40 mins

    sugarpea's Note:

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

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    Units: US | Metric


    1. 1
      Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten.
    2. 2
      Combine the curry, cumin and salt and rub half of it over both sides of the chicken.
    3. 3
      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.
    4. 4
      Let chicken absorb flavors for 45 minutes before cooking.
    5. 5
      Grill chicken until internal temperature reaches 165°.
    6. 6
      Chicken can alternatively be broiled or baked.

    Ratings & Reviews:

    • on June 01, 2012


      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!

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    • on May 13, 2005


      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!

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    • on October 05, 2003


      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.

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    Nutritional Facts for Butterflied Grilled Chicken with Curry and Cumin

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 738.6
    Calories from Fat 464
    Total Fat 51.6 g
    Saturated Fat 14.7 g
    Cholesterol 255.1 mg
    Sodium 1403.1 mg
    Total Carbohydrate 1.0 g
    Dietary Fiber 0.4 g
    Sugars 0.0 g
    Protein 63.5 g

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