Restaurants›Fadi’s Mediterranean Grill - Memorial›Curry Chicken Recipe

Curry Chicken Recipe

Inspired by Fadi’s Mediterranean Grill - Memorial
Time1h 15m
Serves4

Make Curry Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

Baste & Finish

Optional Garnish / Serve

Method

Marinade

1

Prepare chicken

Trim excess fat from the chicken thighs and, if large, cut into 1 1/2–2 inch pieces for quicker, even grilling. Pat dry with paper towels.

2

Mix marinade

In a bowl large enough to hold the chicken, combine the yogurt, curry powder, turmeric, cumin, minced garlic, grated ginger, lemon juice, olive oil, salt, black pepper, and red pepper flakes (if using). Whisk until smooth and uniform.

3

Marinate

Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours. For best flavor and tenderization, 3–4 hours is ideal.

Grill

4

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates lightly to prevent sticking.

5

Skewer (optional)

If using wooden skewers, soak them in water for 30 minutes. Thread 3–4 pieces of marinated chicken onto each skewer, leaving a small gap between pieces for even heat circulation. Alternatively, grill pieces directly on the grate using a grilling basket.

6

Grill chicken

Place the skewers or chicken pieces on the preheated grill. Cook with the lid closed when possible. Grill for 4–6 minutes per side, turning once, until nicely charred in spots and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Total time will be about 8–12 minutes depending on piece size and grill temperature.

7

Baste while grilling

About 1–2 minutes before the chicken is done, brush with a mixture of melted butter, honey, and the extra 1/2 tsp curry powder. Close the lid and cook another minute to set the glaze without burning the honey.

8

Rest

Remove chicken from the grill and transfer to a plate. Tent loosely with foil and let rest 5 minutes to allow juices to redistribute.

Finish & Serve

9

Garnish

Sprinkle the chopped cilantro over the rested chicken and serve with lemon wedges alongside. Squeeze lemon over the chicken to taste.

10

Serve suggestions

Serve grilled curry chicken over steamed rice or with warm naan and a simple cucumber salad for freshness.