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+ servings

Grilled Curry Chicken Thighs

Though I provide measurements for the spices, truth be told I've never taken the time to measure it out. Those amounts are just guesses. So don't get too hung up on getting it perfect. Just pour in an amount you think looks right and you'll be fine.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8


  • 8 chicken thighs
  • 1/4 cup canola oil

For the rub:

  • 1 Tbsp kosher salt
  • 2 Tbsp curry powder
  • 2 tsp paprika
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp all spice
  • 1/4 tsp cinnamon


  • Mix the rub ingredients together.
  • In a large bowl, toss the chicken thighs with the oil.
  • Add the rub 1 Tbsp at a time and toss to coat. Let sit at room temperature for 20 minutes, tossing every 5 minutes.
  • Grill the thighs on medium high heat, beginning with the skin side down and the lid closed.
  • After 5 minutes, check the skin to make sure it isn't burning. If so, flip the chicken and adjust the heat down. If not, close the lid and allow to cook an additional 2 minutes before flipping.
  • Cook the chicken 9-10 more minutes. If you don't have a Char-Broil Tru Infrared grill, check the grill frequently to make sure things aren't catching on fire. If you do have a Tru Infrared, congratulations! Go grab a drink and relax for a few minutes. :)
  • At 16 minutes, flip the chicken one more time so the skin side is down again. Cook for another 4 minutes.
  • Serve and enjoy.