Butterflied Grilled Chicken With Curry And Cumin

1. 1

   Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten.

2. 2

   Combine the curry, cumin and salt and rub half of it over both sides of the chicken.

3. 3

   Start at the neck and insert you finger to separate skin from flesh, then season the flesh under the skin with the rest of the mixture.

4. 4

   Let chicken absorb flavors for 45 minutes before cooking.

5. 5

   Grill chicken until internal temperature reaches 165u00b0.

6. 6

   Chicken can alternatively be broiled or baked.

* Per serving · 4 servings · Values may vary.

No additional tips available.