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Grilled curry chicken with chutney and rice {gluten-free}

Use your panini press or broiler to grill this easy curry chicken.

The weather outside has been frightful, but chicken cooked on a grill is always delightful. If you like to stand outside in your coat, scarf and mittens and tend the grill, my hat's off to you. However, a grill pan on the stove or, in this case, a panini press, can give you that grill char you love, without suffering in the cold for it. The secret to great curry chicken is a long marinade, so start this recipe in the morning for dinner, or even the night before. Toss together the marinade ingredients, and pour them over the chicken. Refrigerate, and it will be ready to grill when you're ready. You can broil this in the oven, but a grill pan or panini press will give you those beautiful marks as well as the smoky grill flavor. Double the recipe, while you've got the grill heated; you can refrigerate or even freeze the leftovers for sandwiches, stews and curries. What a great way to banish winter.

Grilled curry chicken, cooked on the panini press!

Grilled curry chicken with chutney and rice

From the pantry, you'll need: low-fat or whole-milk Greek yogurt, agave nectar, turmeric, sweet curry powder, coriander, cumin, garlic, kosher salt.

Serves 6; can be multiplied.


1/2 cup plain Greek yogurt (low-fat or whole-milk)
1 clove garlic, minced
2 tsp agave nectar
1-1/2 tsp sweet curry powder
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
Juice of 1/2 lime
Pinch of kosher salt
1 Tbsp water
6 boneless, skinless chicken breasts (approximately 2-1/2 lbs)

Chutney: rhubarb-apricot chutney, tomato-nectarine chutney, green tomato and apple chutney, or your favorite store-bought mango chutney
1 cup cooked white, basmati or brown rice per person


In a large glass or stainless steel bowl,  combine first 10 ingredients, and stir well. Add the chicken. Transfer the chicken and marinade to a zip lock plastic bag, and massage the chicken to coat all of the pieces with the marinade.

Refrigerate for 6 hours, or overnight.

When you're ready to cook, heat a grill (I use my panini press). Shake off excess marinade, and cook the chicken for 5 minutes on each side.

Serve warm, topped with chutney, over steamed rice. Or, cool completely, and refrigerate or freeze.

[Printer-friendly recipe.]

More curried chicken ideas:
Slow cooker chicken curry with sweet potatoes, tomatoes and raisins, from The Perfect Pantry
Curried chicken pasta salad with apricots and cashews, from The Perfect Pantry
Curried chicken wontons, from The Perfect Pantry
Tom's Trinidadian chicken curry, from The Pioneer Woman Cooks
Easy chicken curry, from Weelicious

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


I love to "grill" chicken on a stove-top grill pan, and I agree that it's lovely to have that grilled flavor all year round. This sounds great, love all the curry flavors.

Kalyn, best use of a panini pan! I don't make sandwiches on it nearly as often as I grill chicken breasts.

What is sweet curry powder? I've never come across this before. Can you suggest a substitute if you can't find it?

Laurie, sweet curry powder isn't really sweet; it's just a distinction used to differentiate it from hot curry powder, which really is hot! Here, "sweet" refers to the regular curry powder you see in the supermarket. When the curry powder is hot, it's always marked "hot".

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