Butterflied Grilled Chicken with Curry and Cumin

Total Time
1hr 30mins
Prep 50 mins
Cook 40 mins

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

Ingredients Nutrition


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


Most Helpful

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!

Zurie June 01, 2012

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!

Gina*S May 13, 2005

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.

Lorac October 05, 2003

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