• 1 whole frying chicken- 2.5 pounds, butterflied and scored
  • 1 teaspoon yellow mustard seed
  • 1 tablespoon whole cumin
  • 1 tablespoon whole coriander
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon madras curry powder
  • 1 whole jalapeno
  • 1 c. cilantro, chopped
  • 4 each, garlic cloves, peeled and grated on microplane
  • .25 c honey
  • 2 oz. ginger, peeled and grated on microplane

Passo a passo

  1. Toast spices and grind, leaving the mixture a little coarse.
  2. Add all ingredients, except for chicken into a blender and blend until completely combined.
  3. Cover chicken with yogurt and place in a plastic bag and leave overnight.
  4. Season the chicken with salt and place on the grill and place chicken breast side down for about 15-20 minutes, with a weight on top (a brick wrapped in foil is a great way to keep the chicken flat).
  5. Flip the chicken and grill on the backside for another 6-10 minutes, or until the internal temperature is 155-160F.
  6. Let the chicken rest for 10 minutes before slicing.