Grilled Curry Barbecue Chicken is tender, basted with a delicious curry barbecue sauce, and is super quick for even the busiest of weeknights!
I received samples from Bar-B-Que Beast for this post but all opinions of how awesome this sauce is are mine.
Y’all know I’m a total barbecue hoor, right? I don’t think I’ve come across a sauce that I just don’t like or cannot tolerate. And this Bar-B-Que Beast Curry Beast Sauce is no exception. Of course, it helps that I’m a curry hoor, too. But that’s another story for another post.
Cookaholic Wife rounded up some bloggers to cook with and share this delicious sauce. Of course, we were all sent two bottles to play with for this event. However, this sauce is so delicious, I’m definitely adding it to my grocery list for some Labor Day Grilling!
We had the opportunity to select one bottle from their inventory and they sent their Spicy Beast for us to enjoy as an added bonus. Of course, when I saw the Curry Beast, I knew that was the one for me. I figured being a barbecue sauce the hubs might not object too much when I played around with the sauce.
As soon as the Curry Beast Sauce arrived, I popped open that bag.
To say I was excited is an understatement. I never would have thought to add curry to barbecue sauce. But let me tell you, it is delicious! There’s not an overpowering curry flavor. It’s the perfect amount to tease your senses with that little kick on the back end of some nice heat. Not too much, mind you. My wimpy palette can’t tolerate too much heat like the rice I made last night for dinner.
Now, I toyed with all sorts of ideas in my head about how to highlight the flavor in this delicious barbecue sauce. I was going to make some wings, either in the air-fryer or smoke them. And I still might do that. I purchase a package of wings this weekend because I love wings.
Then I thought about some ribs.
Which I think would go against the curry since I don’t think they eat pork in countries that eat curry. Granted we don’t follow that religious belief. We eat plenty of pork. And I still might do that with some of the Curry Beast Sauce or even the Spicy Beast they sent us.
But I really wanted to highlight the flavor of the Curry Beast Sauce, so I thought some simple chicken would do the trick. But we all know that chicken breasts can be pretty dry if you’re not careful when you grill them. And I did want something richer than a breast to really complement the flavor the curry sauce. So, opted for some Grilled Curry Barbecue Chicken thighs.
Just look at that gorgeous color!
Seriously, it has this golden color when you cook it on the chicken that I didn’t anticipate. I mean, the sauce itself in the bottle doesn’t look like curry. I’m not sure why, but I thought it would. I figured that turmeric would color everything yellow. But this curry beast sauce looks like regular barbecue sauce. But it doesn’t taste like regular barbecue sauce.
I had this whole Indian inspired meal in my head, too. Of course, I had to make my cumin rice. Which, ironically, is a recipe from a Tex-Mex restaurant, but works so well with anything curry, too. And it’s so easy to whip up. Maybe I’ll share that one for Side Dish Week! Good idea!
I served ours with some creamy cucumber salad. It had more Greek style seasoning in it than Indian or East Asia Pacific flavors. Funny how that turned out. I have Grilled Curry Barbecue Chicken thighs, Greek style creamy cucumber salad, and Tex-Mex style cumin rice. What an international plate for dinner!
But they all worked well together, complemented each other, and tasted great for dinner! The hubs even said the chicken was delicious and cooked well. Of course, my trick with boneless, skinless thighs is to pound them so they’re even in thickness. This ensures even cooking time an prevents most of the thin bits from being overcooked and dry.
And see the sauce in the bottle?
It’s not all that curry colored is it? But it has some delicious curry flavors in there, that’s for sure! That intoxicating cumin and coriander flavor with cardamom and cinnamon mixed in. No, it’s not sweet. Not by any stretch of the imagination! If you haven’t had curry ever in your life, what’s wrong with you? No, seriously. It tastes awesome and you should try it. Actually, you really should try this Curry Beast Sauce because it’s fabulous!
Yes, I know that’s not creamy cucumber salad. There’s wasn’t much left for the photo shoot. This is a tomato basil salad with some mozzarella pearls. Which is also delicious. But I’m sure most if not all of you have had that so you’d know how delicious.
Now, the trick to making sure the chicken is cooked well is so pound it! I know I mentioned this before, but please do take the time to work out some frustrations about the current situation we’re all living in and pound that chicken! It should be relatively even in thickness before putting it on the grill. Not only will it cook more evenly, but it will also cook up quickly, too!
And, as you can see, there’s not charred barbecue sauce on there. If I left these with the uneven thickness or even bone in, then there’s be some rather dark colored sauce on there. Which some might like. I enjoy some charred bites of sauce, but not all over the chicken. And you don’t want to run the risk of overcooking the chicken just to baste the sauce on at the last few minutes to prevent the char.
Just do yourself a favor and purchase a bottle of this sauce. As an added bonus, there’s currently a dollar off per single bottle purchase on their site until Saturday. Grab a package of some boneless, skinless chicken thighs and make some cumin rice. Because this dinner is going to be on the table in under 30 for sure! And you’re going to love it.
- 1 cup nonfat yogurt
- 1 tablespoon curry powder
- 1 teaspoon garlic salt
- 1 cup Bar-B-Cue Beast Curry Beast Sauce
- 1 1/2 pounds boneless skinless chicken thighs
- Combine the yogurt with the curry powder, garlic salt, ground cumin, and cayenne pepper and stir until combined. Set aside.
- Using a meat mallet or rolling pin, pound the chicken thighs between 2 pieces of plastic wrap to make them an even thickness will ensures quick and easy cooking on the grill.
- Place the chicken thighs in a zip top plastic bag along with the yogurt mixture and marinate at least 30 minutes, but longer is better.
- Heat your grill to medium high heat (about 400 to 450).
- Remove the chicken from the bag and wipe of any excess marinade with a paper towel.
Place the chicken on the grill and baste the top with the Curry Beast Sauce and cook for 3 to 4 minutes.
- Rotate the thighs 45 degrees for those classic grill marks and cook an additional 3 to 4 minutes.
Turn the chicken over and baste the grilled side of the chicken with the Curry Beast Sauce. Cook 3 to 4 minutes, rotate and cook another 3 to 4 minutes or until the chicken is almost done (about 155-158 F).
- Flip the chicken over one more time to allow the sauce on the first side to get that delicious caramelized coating.
- Grill an additional 1 to 2 minutes before removing and allowing to rest 5 minutes or until the internal temperature reaches 165 before serving.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 378Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 227mgSodium 760mgCarbohydrates 7gFiber 1gSugar 5gProtein 52g
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