search saves

Butterflied Grilled Chicken with Curry and Cumin

Butterflied Grilled Chicken with Curry and Cumin created by Zurie

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@sugarpea
Contributor
@sugarpea
Contributor
"Incredibly easy, incredibly delicious. You've just read the list of ingredients and instructions. This chicken is delicious."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Danica V.
    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?
    Replies 1
  2. Zurie
    Butterflied Grilled Chicken with Curry and Cumin Created by Zurie
    Reply
  3. Zurie
    Butterflied Grilled Chicken with Curry and Cumin Created by Zurie
    Reply
  4. Zurie
    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!
    Reply
  5. GinaS
    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!
    Reply
see 2 more icons / navigate / navigate-down
Advertisement