Curry Barbecued Chicken
Transform your next barbecue into a flavorful adventure with this Curry Barbecued Chicken recipe, a tantalizing fusion of bold spices and smoky grilled perfection. Tender, bone-in, skin-on chicken thighs are marinated in a rich blend of creamy Greek yogurt, vibrant curry powder, aromatic garlic and ginger, and earthy spices like cumin, coriander, and turmeric. The marinade not only packs every bite with exotic flavors but also ensures the chicken stays juicy as it grills to golden, slightly charred excellence. A squeeze of fresh lemon juice brightens up the dish, while a sprinkle of chopped cilantro adds a fresh, herbal finish. Whether paired with fluffy basmati rice, warm naan, or a crisp garden salad, this irresistible dish will elevate your outdoor grilling game to new heights. Perfect for summer cookouts or weeknight dinners, this easy-to-make curry chicken recipe is sure to impress.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Plain Greek yogurt
- 2 tablespoons Curry powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, combine the Greek yogurt, curry powder, paprika, ground cumin, ground coriander, turmeric, minced garlic, grated ginger, fresh lemon juice, olive oil, salt, and black pepper to create the marinade.
Add the chicken thighs to the bowl and thoroughly coat each piece in the marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Place the chicken thighs on the grill, skin side down. Grill for 8-10 minutes per side, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is slightly charred and crispy.
Transfer the grilled chicken to a serving platter and let it rest for 5 minutes before serving.
Garnish the chicken with freshly chopped cilantro and serve immediately. You can pair it with rice, naan, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.8 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 447 mg | 10% | |
*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.
