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East Indian Grilled Chicken Recipe

indian grilled chicken curry recipe
This is a savory East Indian grilled chicken curry recipe. Full of flavor and heat. Try it and tell us what you think at the bottom of this page.

Indian Grilled Chicken Curry Recipe

Ingredients (Serves 4 - 6)
Time: 4 1/2 Hours
Includes Time for Marinating

  • 1/3 cup sugar


  • 1/3 cup vinegar


  • 1/4 cup ketchup


  • 1 tablespoon Worcestershire sauce


  • 1/2 teaspoon ground mustard


  • 1/4 teaspoon Sriracha Hot Chili Sauce (or cayenne pepper)


  • 1 teaspoon curry powder


  • 1/2 teaspoon tumeric powder


  • 1/2 teaspoon garlic salt


  • 1/8 teaspoon salt


  • 1/8 teaspoon pepper


  • 4 (4 ounce) boneless, skinless chicken breast halves


  • Indian Chicken Curry Recipe Directions

    Use a food processor or blender to combine the sugar, vinegar, ketchup, Worcestershire sauce, ground mustard, chili sauce (or cayenne), curry powder, turmeric powder, garlic salt, salt and pepper. Blend until thick and creamy, about 15 seconds.

    Poke a few holes in the chicken. In a large resealable plastic bag add the marinade and chicken. Seal and shake to coat. Open, squeeze out excess air, seal and refrigerate at least 4 hours.

    Preheat your outdoor grill for high heat (600 - 800 degrees F). If you're using charcoal, pile it up on only one side of your grill. The charcoal is ready when you can hold the palm of your hand two inches above the grate for only 1 - 2 seconds before pulling away.

    Place your Indian chicken curry on the grill in an organized manner with a little room between each piece to allow air to circulate. If you're using charcoal, place chicken directly over the coals. Cover grill.

    Grill for about 5 minutes or until good grill marks appear. Then flip each piece over and grill for 3 minutes more.

    Now that you've seared the chicken, turn the heat down to medium if you're gas grilling. If you're using charcoal, move the chicken to indirect heat (the side of your grill with no coals). Cover grill.

    Continue grilling 3 - 5 more minutes per side or until juices run clear (internal temperature should be 170 - 180 degrees F).

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