Curried Chicken Breasts, Ken loves curry, any kind of curry. Patti always stocks up on different cuts of chicken when it’s on sale. Voila, a match made delicious. Patti served it with brown rice made with coconut milk instead of broth or water with  a “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Curried Chicken Breasts
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 225* (107c) smoke, 1 hour @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: BBQPelletsOnline

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and making it easier to create smoke blends to your liking.

Ingredients: Curried Chicken Breasts

• 4 bone-in chicken breast halves
• 2 Tablespoons butter
• 2 cups sweet onion, chopped
• 1 Tablespoon curry powder
• 1 teaspoon Country Bob’s Sauces and Seasonings
• 1 teaspoon white pepper
• 4 Tablespoons fresh garlic, minced
• 1 teaspoon turmeric
• 2 cups low sodium chicken broth
• 4 cups unsweetened coconut milk
• 1 Tablespoon Corn Starch
• Coarse ground black pepper, to taste
• Tien Tsin peppers, to taste. (I did 2 handfuls)

Curried Chicken Breasts
A Wood Pellet Grill Recipe

Directions: Curried Chicken Breasts

In medium saucepot on low simmer onion, garlic and seasonings in melted butter for 5 minutes. Whisk in broth, coconut milk and corn starch, simmer until slightly thickened.

Let cool and then pour sauce into extra large freezer bag, add chicken and marinate 4-6 hours.

Spray a large cast iron skillet with cooking spray (We used Duck Fat).

Add chicken, skin side up, pouring marinade over to coat chicken.

Top with Tien Tsin peppers and sprinkle with the black pepper.

I love that “Kiss of Smoke”, so we did 1 hour 225* (107c) smoke, then 1 hour @ 400* (205c)

Pre-heat the grill to 225* (107c) and light your wedgie for that “Kiss of Smoke”.

Place your skillet directly onto the grill for an hour  or so @ 225* (107c), then bring the heat up to 400*(205c) for another hour to cook.

Your cooking time will very by the amount and size of your chicken.

You are looking for an internal temp around 180*-190* (85c) pull it off, cover it and let it rest for 10 minutes before serving.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

USDA safe is 165* (73c) I like 180*-190* (85c) because it shreds nicer.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Curried Chicken Breasts
A Wood Pellet Grill Recipe