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Curry Broiled Chicken
2 lb broiler fryer, split in half
1/2 cup butter, melted
1 tsp curry powder
1/2 tsp salt
Secure wings and legs with skewers. place chicken skin side down in broiler pack without rack. Brush surface with 1/4 cup of the melted butter. Broil the chicken, 8 inches from heat, 15 minutes or until browned, brush every 5 minutes with drippings. Turn chicken skin side up. Brush with pan drippings and broil 5 minutes longer. Meanwhile in a small bowl, combine remaining butter with curry, salt and pepper. Brush chicken again, using half the curry butter. Broil chicken 5 minutes more. Then brush with rest of curry-butter mixture; broil 5 minutes longer or until nicely browned and chicken is crisp and tender. To serve, carefully remove skewers from chicken.