Get ready to transform your ordinary grilling experience into a culinary adventure that will have your friends and family begging for seconds! These Indian-inspired Grilled Chicken Thighs with Curry Butter are not just a meal, they're a flavor explosion waiting to happen. Imagine tender, juicy chicken with a crispy, golden skin infused with aromatic curry butter that melts in your mouth and sends your senses on a delightful journey. This recipe is about to become your new go-to dish for impressing guests and satisfying your deepest comfort food cravings.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tbsp curry powder
- 1/2 cup unsalted butter, softened
- 1 tbsp garlic, minced
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to come to room temperature, which ensures more even cooking.
- In a medium bowl, combine softened butter, minced garlic, curry powder, salt, and pepper. Mix thoroughly until ingredients are well incorporated and create a smooth, fragrant curry butter.
- Pat chicken thighs dry with paper towels to remove excess moisture, which helps achieve better skin crispiness and seasoning adherence.
- Season chicken thighs generously with additional salt and pepper on both sides, then rub half of the prepared curry butter underneath the skin of each thigh, ensuring even distribution.
- Preheat grill to medium-high heat (around 375-400°F), creating two-zone heating with direct and indirect heat areas.
- Place chicken thighs skin-side down on the direct heat zone, grilling for 5-7 minutes to develop a crispy, golden-brown skin.
- Flip chicken thighs and move to indirect heat zone, continuing to cook for an additional 15-18 minutes or until internal temperature reaches 165°F when checked with a meat thermometer.
- During the last 2-3 minutes of cooking, brush remaining curry butter over the chicken thighs to enhance flavor and create a glossy finish.
- Remove chicken from grill and let rest for 5-7 minutes, allowing juices to redistribute and ensure maximum tenderness.
- Garnish with freshly chopped cilantro before serving, which adds a bright, fresh flavor contrast to the rich curry butter.
Tips
- Temperature is Key: Always let your chicken come to room temperature before grilling to ensure even cooking and prevent dry meat.
- Moisture Management: Pat the chicken thighs completely dry before seasoning to achieve that coveted crispy skin and help seasonings adhere better.
- Two-Zone Grilling Technique: Use direct and indirect heat zones to create perfectly crisp skin without burning, allowing for controlled, even cooking.
- Butter Beneath the Skin: Rubbing curry butter under the skin helps infuse flavor directly into the meat and keeps it incredibly moist.
- Thermometer is Your Best Friend: Always use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F.
- Resting is Crucial: Let the chicken rest after grilling to redistribute juices, ensuring each bite is succulent and tender.
- Fresh Herb Finale: The chopped cilantro isn't just a garnish - it adds a bright, fresh counterpoint to the rich, spicy curry butter.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 2g
Protein: 32g
Fat: 33g
Saturated Fat: 16g
Cholesterol: 180mg
