Butterflied Grilled Chicken With Curry And Cumin - cooking recipe

Ingredients

3 -4 lbs chicken, split down backbone
2 teaspoons curry powder
2 teaspoons cumin
2 teaspoons salt

Preparation

Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten.
Combine the curry, cumin and salt and rub half of it over both sides of the chicken.
Start at the neck and insert you finger to separate skin from flesh, then season the flesh under the skin with the rest of the mixture.
Let chicken absorb flavors for 45 minutes before cooking.
Grill chicken until internal temperature reaches 165\u00b0.
Chicken can alternatively be broiled or baked.