Grilled Chicken with Curry Glaze
Fire up the grill and get ready to elevate your barbecue game with this mouthwatering Grilled Chicken with Curry Glaze. Featuring tender, bone-in chicken thighs infused with the warm flavors of turmeric, garlic, and ginger, this recipe is all about bold, aromatic spices. The star of the dish is the irresistible curry glaze, a rich blend of honey, soy sauce, curry powder, and fresh lime juice that caramelizes beautifully as it grills, creating a sticky-sweet and tangy coating. Perfect for summer cookouts or weeknight dinners, this dish offers the ideal balance of smoky, savory, and slightly spicy flavors. Garnish with fresh cilantro and serve with lime wedges for an extra burst of freshness. Ready in just 40 minutes, this easy yet impressive recipe is sure to become a crowd favorite. Whether you're searching for grilled chicken recipes, curry-inspired dishes, or quick weeknight meals, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground turmeric
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Curry powder
- 1 tablespoon Fresh lime juice
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Preheat your grill to medium-high heat (about 375-400°F). Clean the grates and lightly oil them to prevent sticking.
In a small bowl, combine salt, black pepper, and turmeric. Pat the chicken thighs dry with paper towels, then rub the spice mixture all over the chicken.
Make the curry glaze: In a medium-sized mixing bowl, whisk together grated ginger, minced garlic, honey, soy sauce, curry powder, and lime juice.
Brush olive oil on both sides of the chicken thighs to prevent them from sticking to the grill. Place the chicken, skin-side down, onto the preheated grill.
Grill the chicken for about 8-10 minutes on the first side without moving it to ensure the skin crisps up nicely.
Flip the chicken over and brush it generously with the curry glaze. Grill the second side for another 8-10 minutes, brushing additional glaze on every few minutes.
Check for doneness: The chicken should have an internal temperature of 165°F when measured with a meat thermometer at the thickest part.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish with freshly chopped cilantro if desired and serve with lime wedges for an extra zesty kick.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6300 mg | 274% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 55.6 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2118 mg | 45% | |
*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.
