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Barbecued Mild Curry Chicken Breasts
Just the Right Touch of Curry
Sometimes, we get a craving for exotic tastes, don't we? I certainly do... That's why I like to use curry - it's potent enough to add the taste and aroma we want but easy enough to control with proportion.
Oh... and remember how a chef's tears can sweeten a beautiful Tri-tip? We'll be crying over this chicken, too.
- 5lbs Chicken Breasts, boneless and skinless
- 1 Large Yellow Onion
- 1/2 tsp Salt
- 1/2 tsp Curry Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Ginger Powder
- 1/2 tsp Oregano Leaves, dried and crushed
In addition to the above prep/cook time, allow chicken to "marinade" in the refrigerator (covered, obviously) for at least one hour or up to overnight.
PreparationClick thumbnail to view full-size
Make it With Love
- In a small bowl, mix together 1/2 tsp each of salt, curry powder, garlic powder, ginger powder, and crushed dried oregano. Set aside.
- Peel and thinly slice one large yellow onion (the thinner the slices, the better). Set aside.
- Arrange chicken breasts in original packaging, on cutting board, on cookie sheet, or other similar food-safe container so that skin side faces upward.
- Sprinkle roughly one third of the spice mixture onto chicken breasts and rub in.
- Flip chicken breasts so that bone side faces upward. Sprinkle remaining spice mixture onto breasts and rub in.
- Working with an amount that comfortably fits into your hands, crush the sliced onion directly over chicken so that onion juice "bleeds" onto the spices. Lay crushed onion onto chicken, repeat until all onion is used. (Be prepared to cry during this process.)
- Cover the container with foil, plastic wrap, etc. Allow to "marinade" in the refrigerator for one hour, overnight, or any amount of time in between.
- Prior to cooking, remove all onions from chicken (they burn easily on the barbecue, leaving an unpleasant taste). Don't be concerned with the spices that come off on the onions... that's why we used more of the spice mixture on that side. Discard onions or sauté to serve with chicken.
- Barbecue over direct high heat for two to three minutes per side, allowing exterior to crisp slightly. This outer "shell" will lock in much of the internal moisture.
- Continue to cook over indirect high heat for an additional 20 to 25 minutes or until internal temperature reaches 180 degrees F.
|Serving size: 4 oz|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Protein 36 g||72%|
|Cholesterol 96 mg||32%|
|Sodium 59 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|