Grilled Curry Chicken
Grilled curry chicken is an easy, flavorful recipe that’s quick on the grill, easy to prep, and bursting with hot and savory Thai flavors!
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs chicken breasts ((See Note 1))
- 13 oz coconut milk
- 1/2 cup red curry paste ((See Note 2))
- 1/2 cup peanut butter ((See Note 3))
- 2 tbsp vegetable oil
- 1/4 cup peanuts (chopped )
- 1/4 cup mint leaves (loosely packed)
- 1/4 cup cilantro leaves (loosely packed)
- 2 limes (sliced into 8 wedges each)
Instructions
- 1
In a mixing bowl add the coconut milk, red curry paste, peanut butter and oil. Whisk together to mix thoroughly.
- 2
Add chicken to a gallon size plastic bag and pour marinade over. Seal, squeezing out most air, and massage with hand to coat chicken. Marinate 45 minutes in the refrigerator.
- 3
Be sure grill grates are clean and well oiled to prevent sticking. Grill the chicken about 4 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter.
- 4
Serve with sliced limes and sprinkle chopped peanuts, mint and cilantro on top alongside steamed rice.
- 5
You can bake these at 375°F for 20 to 30 minutes or until the center of the thickest breast reaches 165°F. Let it rest for 5 minutes before serving.