Butterflied Grilled Chicken with Curry and Cumin
Ready In: 1 hr 30 mins
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.
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