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Barbecued Mild Curry Chicken Breasts

Updated on October 9, 2015

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.

Ingredients

  • 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

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 20 4oz Servings

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.

Preparation

Click thumbnail to view full-size
Salt, curry powder, ginger powder, garlic powder, dried Oregano.Finely crush the Oregano, then combine with spices in a small bowl.Mix until spice mixture appears as a light brown powder.Peel and cut onion in half.Slice each half as thinly as possible.Thin onion slices "bleed" out the juice much better than thick ones.
Salt, curry powder, ginger powder, garlic powder, dried Oregano.
Salt, curry powder, ginger powder, garlic powder, dried Oregano.
Finely crush the Oregano, then combine with spices in a small bowl.
Finely crush the Oregano, then combine with spices in a small bowl.
Mix until spice mixture appears as a light brown powder.
Mix until spice mixture appears as a light brown powder.
Peel and cut onion in half.
Peel and cut onion in half.
Slice each half as thinly as possible.
Slice each half as thinly as possible.
Thin onion slices "bleed" out the juice much better than thick ones.
Thin onion slices "bleed" out the juice much better than thick ones.

Make it With Love

Instructions

  1. In a small bowl, mix together 1/2 tsp each of salt, curry powder, garlic powder, ginger powder, and crushed dried oregano. Set aside.
  2. Peel and thinly slice one large yellow onion (the thinner the slices, the better). Set aside.
  3. Arrange chicken breasts in original packaging, on cutting board, on cookie sheet, or other similar food-safe container so that skin side faces upward.
  4. Sprinkle roughly one third of the spice mixture onto chicken breasts and rub in.
  5. Flip chicken breasts so that bone side faces upward. Sprinkle remaining spice mixture onto breasts and rub in.
  6. 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.)
  7. 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.
  8. 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.
  9. 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.
  10. Continue to cook over indirect high heat for an additional 20 to 25 minutes or until internal temperature reaches 180 degrees F.

Nutrition Facts

Nutrition Facts
Serving size: 4 oz
Calories 184
Calories from Fat36
% Daily Value *
Fat 4 g6%
Protein 36 g72%
Cholesterol 96 mg32%
Sodium 59 mg2%
* 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.
Cast your vote for Barbecued Mild Curry Chicken Breasts

Comments

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    • Eddie Dagstanyan profile imageAUTHOR

      Eddie Dagstanyan 

      4 years ago from California

      @someonewhoknows - Yes, smaller pieces are certainly more manageable and, in a sense, allow a greater surface area for spices to penetrate. I occasionally like to use them, as well... though on skewers for ease of cooking over a fire. :)

      @janshares - Thank you, I'm glad you like the idea! And I certainly appreciate the votes. :)

    • janshares profile image

      Janis Leslie Evans 

      4 years ago from Washington, DC

      This is a fantastic and easy way to spice up chicken breasts. I love to use curry to season baked chicken. I will try your recipe. Voted up and useful.

    • someonewhoknows profile image

      someonewhoknows 

      4 years ago from south and west of canada,north of ohio

      I like mine in smaller pieces. No need to cut and more flavor

    • Eddie Dagstanyan profile imageAUTHOR

      Eddie Dagstanyan 

      4 years ago from California

      Thanks for the comment, DDE. Yes, the curry adds a nice kick to the chicken for an excellent variety of tastes. :D

    • DDE profile image

      Devika Primić 

      4 years ago from Dubrovnik, Croatia

      Barbecued Mild Curry Chicken Breasts this looks so delicious and is one of my best meals. The spice must add some great flavors

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