Chicken With Curry Glaze, Grilled or Roasted
4 servings
As shared from the kitchen of Once Upon a Plate
4 chicken breast halves, each half-breast cut into 2 pieces if desired. (Bone-in, Skin-on is best for this recipe)
4 servings
As shared from the kitchen of Once Upon a Plate
4 chicken breast halves, each half-breast cut into 2 pieces if desired. (Bone-in, Skin-on is best for this recipe)
OR substitute 1 whole chicken ~ cut up, or chicken wings *
salt and pepper for seasoning chicken before cooking
Basting ingredients:
Note: If you want additional sauce for dipping ~ mix double amount of ingredients, then divide in half ~ heat one half in a small pot until warmed through and well blended. Use remaining sauce for basting. Discard any leftover basting sauce when finished. Keep sauces separated to avoid cross-contamination.
salt and pepper for seasoning chicken before cooking
Basting ingredients:
Note: If you want additional sauce for dipping ~ mix double amount of ingredients, then divide in half ~ heat one half in a small pot until warmed through and well blended. Use remaining sauce for basting. Discard any leftover basting sauce when finished. Keep sauces separated to avoid cross-contamination.
1/2 cup blue agave syrup, or mild honey
1/4 cup Dijon mustard
1/4 cup butter (melted), or vegetable (I recently have begun using only 2 tablespoons veg. oil in this recipe)
2 tablespoons finely chopped onion, shallots, or several springles onion powder
scant tablesppon water
garlic ~ 1 or 2 cloves, minced
1 tablespoon curry powder (I like Madras Brand)
1 teaspoon kosher or sea salt
1/2 teaspoon (or more to taste) red pepper flakes
1/2 teaspoon fresh ginger, finely grated (or 1/4 teaspoon dry ginger)
Prepare a grill if grilling, or if roasting preheat oven to 500* (F) and line a shallow baking pan with foil for easy clean-up.
Salt and pepper chicken and set aside.
Mix basting ingredients (all ingredients except chicken)
(Note~ since this basting sauce contains sugar, grill or roast chicken until nearly done, basting ONLY during the last couple of minutes of cooking or the sauce will burn before chicken is cooked through.)
Grill meat (or roast in hot oven) until nearly done. Start roasting with bone-side down for about 10 minutes or so, then turn so skin side is down, roast for another 10 minutes. Just before turning again, brush bone-side generously with curry baste, then turn so bone side is down. Continue roasting, during last few minutes of oven time brush or spoon additional marinade on skin side and continue baking until a deep caramel color is reached, but not burned. (Watch carefully.)
Remove chicken pieces to a platter, tent with foil and allow to rest for a few minutes before serving.
* This is a terrific baste for pork chops or pork tenderloin as well.
1/4 cup Dijon mustard
1/4 cup butter (melted), or vegetable (I recently have begun using only 2 tablespoons veg. oil in this recipe)
2 tablespoons finely chopped onion, shallots, or several springles onion powder
scant tablesppon water
garlic ~ 1 or 2 cloves, minced
1 tablespoon curry powder (I like Madras Brand)
1 teaspoon kosher or sea salt
1/2 teaspoon (or more to taste) red pepper flakes
1/2 teaspoon fresh ginger, finely grated (or 1/4 teaspoon dry ginger)
Prepare a grill if grilling, or if roasting preheat oven to 500* (F) and line a shallow baking pan with foil for easy clean-up.
Salt and pepper chicken and set aside.
Mix basting ingredients (all ingredients except chicken)
(Note~ since this basting sauce contains sugar, grill or roast chicken until nearly done, basting ONLY during the last couple of minutes of cooking or the sauce will burn before chicken is cooked through.)
Grill meat (or roast in hot oven) until nearly done. Start roasting with bone-side down for about 10 minutes or so, then turn so skin side is down, roast for another 10 minutes. Just before turning again, brush bone-side generously with curry baste, then turn so bone side is down. Continue roasting, during last few minutes of oven time brush or spoon additional marinade on skin side and continue baking until a deep caramel color is reached, but not burned. (Watch carefully.)
Remove chicken pieces to a platter, tent with foil and allow to rest for a few minutes before serving.
* This is a terrific baste for pork chops or pork tenderloin as well.
I hope you enjoy!
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