Grilled chicken is on our menu at least twice a week during the summer. It's easy and tasty. You just put it on the grill and let it do it's magic.
The indian spices give the chicken a kick, that for me is heaven in a bite!
I made some hasselback potatoes with a garlic scape pesto to go with it and it was really good!
Printable Recipe - click here
1 whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 wings, 2 legs)
2 tablespoons smoked paprika
1 tablespoon curry powder
1 tablespoon cumin
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garam masala
In a bowl, whisk together paprika, curry, cumin, oil, salt, pepper and garam masala. Place chicken pieces in a large ziplock and pour marinade over chicken. Seal bag, make sure all chicken pieces are covered with marinate. Refrigerate for 12 hours. Remove from fridge about 45 minutes before cooking.
Heat outside grill to high. Place chicken pieces skin side down. Save marinate to baste chicken while cooking. Turn heat down to medium. Cook for approximately 20 minutes, basting top once. Flip chicken, baste skin side and cook another 20 minutes or until chicken is fully cooked, about 165F. Remove from grill and let it rest 5 minutes before serving.