Curry Butter Chicken Legs on the Barbie

The first time I tasted chicken cooked like this, I was at a family barbeque in Sydney. The air was thick with eucalyptus and the scent of grilling meat, a symphony only an Aussie barbie can conduct. My uncle, a self-proclaimed grill master, pulled these golden-brown chicken legs off the grill, glistening with what looked like a magical glaze. The aroma of curry and butter wafted up, completely unlike anything I’d experienced on a grill before. One bite, and I was hooked. It was the perfect blend of savory, spicy, and comforting flavors – a taste of summer Down Under that I’ve been chasing ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-30 minutes
• Total Time: 40-50 minutes
• Servings: 8
• Dietary Type: Not Gluten-Free

Ingredients

• 8 chicken legs
• 1 tablespoon butter
• 3 green onions, chopped
• 2 crushed garlic cloves
• 1 cup fresh breadcrumbs
• ½ cup chopped parsley
• 1 cup butter, softened
• 1 tablespoon coarse grained prepared mustard
• 1 crushed garlic clove
• 2 teaspoons curry powder

Equipment Needed

• Grill
• Small Skillet
• Mixing Bowl
• Tongs

Instructions

1. Lightly oil the grill grates and preheat to high heat. This prevents the chicken from sticking and ensures beautiful grill marks.
2. Carefully loosen the skin on each chicken leg with your fingers. Gently slide your hand between the skin and the flesh, creating a pocket. Be careful not to tear the skin. This pocket is where we’ll be tucking in the flavor bomb.
3. In a small skillet, melt 1 tablespoon of butter over medium heat. Sauté the 3 chopped green onions and 2 crushed garlic cloves in the butter for about 1 minute, until fragrant and softened. Be careful not to burn the garlic.
4. Stir in the 1 cup of fresh breadcrumbs and ½ cup of chopped parsley into the skillet. Cook for another minute, stirring constantly, until the breadcrumbs are lightly toasted and the parsley is wilted. This mixture is your flavorful stuffing.
5. Carefully stuff the breadcrumb mixture under the skin of each chicken leg, working it down well to evenly distribute the seasoning. Gently press the skin back down to enclose the filling.
6. In a mixing bowl, combine the 1 cup of softened butter with the 1 tablespoon of coarse grained prepared mustard, 1 crushed garlic clove, and 2 teaspoons of curry powder. Mix thoroughly until well combined. This is your curry butter glaze.
7. Generously spread the curry butter over the chicken legs, ensuring they are evenly coated. Reserve any remaining curry butter for basting.
8. Place the chicken legs on the preheated grill.
9. Cook for 10 to 15 minutes per side, or until the chicken is cooked through and the juices run clear when pierced with a fork or meat thermometer inserted into the thickest part of the leg reads 165°F (74°C). Adjust the heat as needed to prevent burning.
10. Brush the chicken legs with the remaining seasoned butter while grilling, to keep them moist and to build a beautiful, flavorful crust.
11. Remove from the grill and let rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Expert Tips & Tricks

• For extra crispy skin, pat the chicken legs dry with paper towels before applying the curry butter. Moisture is the enemy of crispy skin.
• If you don’t have fresh breadcrumbs, you can use dried breadcrumbs, but be sure to add a tablespoon or two of water to the skillet to prevent them from drying out too much.
• Don’t overcrowd the grill. Work in batches if necessary to ensure even cooking.
• If the chicken legs are browning too quickly, move them to a cooler part of the grill or lower the heat.
• The curry butter can be made ahead of time and stored in the refrigerator for up to 3 days. Let it soften slightly before using.
• For a deeper curry flavor, toast the curry powder in a dry skillet for a minute or two before adding it to the butter mixture. Watch it carefully to prevent burning.

Serving & Storage Suggestions

Serve the Curry Butter Chicken Legs hot off the grill with your favorite sides. They pair perfectly with a fresh salad, grilled vegetables, rice, or potatoes. Garnish with a sprinkle of fresh parsley or cilantro for added color and flavor.

Leftover chicken legs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short bursts, checking frequently to avoid drying out. You can also reheat them on the grill over low heat, basting with any leftover curry butter.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	786 kcal	N/A
Calories from Fat	547 kcal	N/A
Total Fat	60.8 g	93%
Saturated Fat	28.5 g	142%
Cholesterol	271.2 mg	90%
Sodium	627.7 mg	26%
Total Carbohydrate	14.9 g	4%
Dietary Fiber	1.5 g	6%
Sugars	1.4 g	5%
Protein	43.7 g	87%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the curry butter for an extra kick.
• Make it gluten-free: Use gluten-free breadcrumbs.
• Try different herbs: Experiment with other fresh herbs like cilantro, mint, or basil in the breadcrumb mixture.
• Use boneless, skinless chicken thighs: If you prefer, you can use boneless, skinless chicken thighs instead of legs. Reduce the cooking time accordingly.
• Add some sweetness: A drizzle of honey or maple syrup to the curry butter can add a touch of sweetness that balances the savory flavors.
• Indian Inspired: For a more authentic Indian flavor, use Garam Masala instead of curry powder.
• Lemon Zest: The addition of lemon zest to both the breadcrumb mixture and the curry butter can give a bright, fresh flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh parsley?
A: Yes, you can substitute dried parsley for fresh parsley. Use about 1 teaspoon of dried parsley for every 1 tablespoon of fresh parsley.

Q: How do I know when the chicken is cooked through?
A: The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the leg, avoiding the bone. The chicken is done when it reaches an internal temperature of 165°F (74°C).

Q: Can I bake these chicken legs in the oven instead of grilling?
A: Yes, you can bake them in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until cooked through.

Q: Can I make this recipe with other cuts of chicken?
A: Absolutely! This curry butter mixture is delicious on chicken breasts, thighs, or even a whole chicken. Adjust the cooking time accordingly.

Q: Can I freeze the cooked chicken legs?
A: Yes, you can freeze the cooked chicken legs for up to 2-3 months. Wrap them tightly in plastic wrap and then in foil, or store them in an airtight freezer bag. Thaw completely before reheating.

Final Thoughts

These Curry Butter Chicken Legs are more than just a recipe; they’re a celebration of flavor and a reminder of warm summer days spent with family. The combination of fragrant curry, rich butter, and perfectly grilled chicken is simply irresistible. Don’t be afraid to experiment with the variations and substitutions to make this recipe your own. I encourage you to fire up your grill and give this recipe a try. Let me know what you think and what variations you come up with. Pair it with a crisp Australian Chardonnay for the ultimate backyard BBQ experience!