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If you want incredibly juicy chicken with bold flavor and beautifully crisp skin, this Curry Brined Spatchcock Chicken on the Big Green Egg is a recipe worth making. Spatchcocking helps the chicken cook evenly, while the buttermilk brine keeps the meat tender and packed with flavor.
What makes this recipe different is the curry-infused brine. The buttermilk helps tenderize the chicken, while the warm curry spices work their way deep into the meat for flavor in every bite. Add the live-fire magic of the Big Green Egg, and you end up with a chicken dinner that feels far more impressive than the effort required.
This is a great alternative to your standard roast chicken and a fun way to bring bold global flavors to the backyard. Now sit back, grab a glass of Chardonnay, fire up the Egg, and let’s make a chicken recipe that deserves a permanent spot in your rotation.
Table of Contents
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Making the Curry Buttermilk Brine
The brine for this recipe could not be much easier, but it delivers big flavor. In a large bowl or container, combine buttermilk, kosher salt, black pepper, turmeric, ground cumin, and curry powder. Whisk everything together until the spices are fully incorporated into the buttermilk.
Then add the chicken and make sure it is fully coated in the brine. The buttermilk helps tenderize the chicken while the curry spices bring warm, earthy flavor that works beautifully with live-fire cooking. Simple ingredients, big payoff.
Brining the Chicken Overnight
Transfer the chicken and curry buttermilk brine to a large resealable bag or food-safe container. Seal it tightly and move the chicken around to make sure every part is well coated in the brine. I like to place the sealed bag in a large bowl or baking dish before refrigerating, just in case the bag decides to leak.
Place the chicken in the refrigerator and let it brine overnight for the best flavor and texture. This extra time allows the buttermilk to tenderize the meat while the curry spices work their way into the chicken. The result is juicy, flavorful chicken from edge to edge.
Prepping the Chicken for the Grill
The next day, remove the chicken from the brine and discard the liquid. Pat the chicken dry with paper towels to help the skin crisp up during the cook.
As you fire up the Big Green Egg, let the chicken sit at room temperature for about 30 to 45 minutes. This helps it cook more evenly from edge to edge.
How to Spatchcock the Chicken
If your chicken is not already spatchcocked, this step is simple and absolutely worth doing. Place the chicken breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it completely.
Flip the chicken over and press firmly on the breastbone until you hear a crack and the bird lays flat. Spatchcocking helps the chicken cook faster and more evenly on the Big Green Egg. It also gives you more exposed skin, which means more crispy, flavorful bites.
Big Green Egg Setup and Cooking
Set up your Big Green Egg for raised direct cooking and preheat the dome temperature to 375°F.
For this cook, you want the chicken elevated above the coals rather than sitting directly over intense heat. I used a raised cooking setup, but the EGGspander is an easy modern option for creating the same configuration. Raised direct cooking gives you the flavor of live-fire grilling while reducing the chance of burning the skin before the chicken cooks through.
Cook until the internal temperature reaches about 150°F to 155°F in the thickest part of the breast, using an instant-read thermometer to monitor progress. At that point, carefully flip the chicken skin side down for the final 10 to 15 minutes of the cook. This helps render the skin and creates that beautifully browned, crispy finish you want.
Total cook time will usually be around 60 to 75 minutes, depending on the size of the bird. You are looking for beautifully browned skin, juicy meat, and plenty of live-fire flavor.
Resting and Carving the Chicken
Once the chicken reaches 165°F in the thickest part of the breast, remove it from the Big Green Egg and transfer it to a cutting board.
Let the chicken rest for 10 to 15 minutes before carving. This gives the juices time to redistribute and helps keep the meat tender and juicy. To carve, separate the legs and thighs first, then remove the wings. Slice the breast meat across the grain into thick slices or leave the breasts whole for serving.
You will immediately notice what that overnight brine did. Juicy meat, flavorful chicken, and beautifully crisp skin in every bite.
Serving Suggestions
This curry brined spatchcock chicken pairs beautifully with simple sides that let the chicken stay the star of the plate. I served mine with a simple arugula salad and a side of roasted fall vegetables, which worked perfectly with the warm curry flavors in the chicken.
Other great options include roasted potatoes, grilled vegetables, rice pilaf, couscous, or even warm naan if you want to lean further into the spice profile. This is the kind of chicken dinner that feels elevated without making the sides complicated.
Curry Brined Chicken FAQ
What does buttermilk brine do for chicken?
Buttermilk helps tenderize the chicken while adding moisture and flavor. It also helps create beautifully browned, crispy skin on the grill.
How long should I brine chicken in buttermilk?
For the best results, brine the chicken overnight. A minimum of 8 hours gives the buttermilk and spices enough time to work.
Can I make curry brined chicken without a Big Green Egg?
Yes. Any grill that allows indirect or raised direct cooking will work. You can also roast it in the oven if needed.
Why spatchcock the chicken?
Spatchcocking helps the chicken cook faster and more evenly. It also exposes more skin to the heat, which means better browning and crispier skin.
What internal temperature should spatchcock chicken reach?
Cook the chicken until the thickest part of the breast reaches 165°F using an instant-read thermometer.
Can I use chicken pieces instead of a whole chicken?
Absolutely. Bone-in thighs, drumsticks, or split chicken breasts will work well with the same curry buttermilk brine.
What sides go well with curry brined chicken?
Arugula salad, roasted vegetables, rice, couscous, grilled flatbread, or roasted potatoes all pair well with the warm curry flavors.
Curry Brined Spatchcock Chicken on the Big Green Egg
Ingredients
- 4.5 pounds Whole chicken
- 1 quart buttermilk
- 4 tsp kosher salt
- 1 tsp black pepper
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground turmeric
Instructions
- In a large bowl, whisk together the buttermilk, kosher salt, black pepper, turmeric, ground cumin, and curry powder until fully combined.
- Place the whole chicken in a large resealable bag or food-safe container. Pour the curry buttermilk brine over the chicken, making sure it is fully coated.
- Seal the bag tightly and place it in a large bowl or baking dish in case of leaks. Refrigerate the chicken overnight, or for at least 8 hours.
- Remove the chicken from the brine and discard the liquid. Pat the chicken dry thoroughly with paper towels.
- If needed, spatchcock the chicken by removing the backbone with kitchen shears. Flip the chicken over and press firmly on the breastbone until the bird lays flat.
- Let the chicken sit at room temperature for 30 to 45 minutes while you prepare the grill.
- Set up your Big Green Egg for raised direct cooking. Preheat the dome temperature to 375°F.
- Place the spatchcocked chicken on the raised cooking grid directly over the coals. Close the lid and cook until the internal temperature reaches about 150–155°F in the thickest part of the breast.
- Flip the chicken skin side down for the final 10 to 15 minutes to crisp and brown the skin. Cook until the breast reaches 165°F.
- Begin checking the internal temperature after about 50 minutes. Total cook time will usually be about 60 to 75 minutes depending on bird size.
- Remove the chicken from the grill and transfer it to a cutting board. Let the chicken rest for 10 to 15 minutes before carving.
- Separate the legs and thighs, remove the wings, and slice the breast meat.
- Serve immediately with your favorite sides.
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing job brother. This is a must try cook !
Thanks Kurt! Substitute one of your rubs for the curry mix and you have another great option! Can someone say Jamaican Jerk Brined Chicken!!!
Can I substitute 2% milk for buttermilk
Not really as the buttermilk is the magic that helps tenderize the chicken.