Butterflied Grilled Chicken with Curry and Cumin
Transform your weeknight dinner routine with this Butterflied Grilled Chicken with Curry and Cumin, a flavorful feast that’s as impressive as it is easy to prepare. By butterflying the chicken, you ensure even cooking and perfectly crispy skin, while a bold marinade of olive oil, lemon juice, garlic, curry powder, and cumin infuses every bite with aromatic spices. Grilled to smoky perfection, this golden-brown chicken pairs effortlessly with creamy Greek yogurt and a sprinkle of fresh cilantro for a vibrant finish. Ready in just over an hour with a hands-on prep time of 20 minutes, this recipe is perfect for entertaining or elevating your family meals. Serve alongside warm naan, fragrant basmati rice, or a crisp green salad for a satisfying, restaurant-quality meal that will leave your taste buds dancing. Perfect for fans of grilled chicken, curry recipes, and flavorful Indian-inspired dishes.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Plain Greek yogurt (optional, for serving)
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Place the whole chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten the bird. Pat the chicken dry with paper towels.
In a small bowl, mix together the olive oil, lemon juice, minced garlic, curry powder, cumin, paprika, salt, and black pepper to create a marinade.
Rub the marinade generously all over the chicken, making sure to coat both sides and get the seasoning into all the crevices. Cover the chicken and let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C). Oil the grill grates to prevent sticking.
Place the butterflied chicken, skin-side down, on the grill. Close the lid and cook for 20 minutes. Flip the chicken over, skin-side up, and continue grilling for another 25-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
Remove the chicken from the grill and let it rest for 10 minutes before cutting into portions.
Serve the grilled chicken with a dollop of Greek yogurt on the side, if desired, and garnish with fresh cilantro. Pair with a side of rice, naan bread, or a crisp salad for a complete meal.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
