1 (10 ounce) large whole chicken, cubed
1 (3 ounce) package cream cheese, softened
1 (4 ounce) package cream cheese and mayonnaise
1/2 cup butter, melted
1 quart water
5 sprigs parsley
1 teaspoon lemon zest
1 teaspoon curry powder
1 cup chopped carrots
Preheat grill for high heat.
Place chicken on roasted surface grill; brush with cooking spray. Grill 5 to 9 minutes on each side, flipping frequently, bunches at a time, until bone is no longer pink. (Note: You may occasionally see oil puddles when rapidly flipping chicken, so keep this in mind.) Reserve high oil-garlic blend, and lay flat on air rack.
Preheat oven to 350 degrees F (175 degrees C), to thin skin.
Meanwhile, grease a baking sheet. Place chicken on baking sheet, and brush with regular butter mixture. Grill 5 minutes, turn and continue cooking until internal juices are clear, approximately 5 minutes. Sprinkle with parsley, lemon zest and curry powder; sprinkle with carrots.
Bake approximately 55 minutes in the preheated oven, or until chicken is cooked through.