Grilled Curry Chicken Breasts

October 21, 2018

"Hankering" means to have a strong desire for something. I had to look it up, my wife said it wasn't a word but there it is right on the internet, so you know it is true. Anyways, I've had a hankering lately for all things curry. To scratch that curry itch, I made a huge batch of this curry rub for grilled chicken so that I can just sprinkle some magic on my weeknight grilled chicken breasts. Scale this recipe up yourself and store in an air-tight container. It doesn't spoil and makes a great quick rub for grilled chicken and grilled pork chops.


Boneless, skinless chicken breasts

4 teaspoons hot Madras curry powder

1.5 teaspoon ground coriander

1.5 teaspoons Kosher salt

1 teaspoons ground cumin

1 teaspoon ground ginger

1/2 teaspoon sugar

olive oil


1Pound the chicken breasts down to uniform thickness to make sure they cook evenly. While you are at it, trim all of that nasty fat off of them too.

2Brush the chicken breasts with a little bit of the olive oil.

3Mix all of the rub ingredients together.

4Sprinkle both sides of the chicken breasts generously with the curry rub.

5Grill the chicken breasts over medium-high heat until a meat thermometer reads 165 degrees.


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