Coconut Curry Grilled Chicken Thighs Recipe
Introduction
Coconut Curry Grilled Chicken Thighs offer a delicious blend of creamy coconut milk and spicy curry flavors, perfect for a quick and satisfying meal. This simple recipe brings bold tastes to your grill, making it a favorite for warm-weather dinners.
Ingredients
- 4 chicken thighs
- 1 cup coconut milk
- 2 tablespoons curry paste
- 1 tablespoon soy sauce
Instructions
- Step 1: In a bowl, mix coconut milk, curry paste, and soy sauce to create the marinade. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
- Step 2: Preheat the grill to medium-high heat. Remove the chicken from the marinade and place on the grill. Cook for 6–8 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Tips & Variations
- For extra flavor, add minced garlic or ginger to the marinade.
- Use red or yellow curry paste to adjust the heat level and flavor profile.
- Serve with steamed jasmine rice and fresh herbs like cilantro for a complete meal.
Storage
Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to preserve moisture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs remain juicier and more flavorful when grilled. Adjust grilling time accordingly to prevent drying out.
Is it necessary to marinate the chicken overnight?
While marinating overnight enhances the flavor, even 1 hour of marination will impart tasty results. If short on time, a shorter marination is still beneficial.
PrintCoconut Curry Grilled Chicken Thighs Recipe
Delicious and flavorful Coconut Curry Grilled Chicken Thighs featuring tender chicken thighs marinated in a rich and creamy coconut milk curry sauce, then grilled to perfection for a juicy and aromatic meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion
Ingredients
Chicken
- 4 chicken thighs, bone-in, skin-on
Marinade
- 1 cup coconut milk
- 2 tablespoons curry paste (red or yellow)
- 1 tablespoon soy sauce
Instructions
- Marinate the Chicken: In a bowl, combine the coconut milk, curry paste, and soy sauce to create a flavorful marinade. Place the chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably 3-4 hours or overnight for maximum flavor penetration.
- Preheat the Grill: Preheat your grill to medium-high heat, about 375°F to 400°F, to ensure even cooking and char.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken thighs skin-side down on the grill. Grill for about 6-8 minutes per side, turning once, or until the internal temperature reaches 165°F and the chicken is cooked through with a nice char.
- Rest and Serve: Remove the grilled chicken thighs from the grill and let them rest for 5 minutes to allow the juices to redistribute. Serve hot alongside rice or fresh vegetables.
Notes
- For a spicier kick, add extra curry paste according to taste.
- You can use boneless chicken thighs if preferred; adjust grilling time accordingly.
- If you don’t have a grill, cook the chicken under a broiler or in a grill pan on the stovetop.
- Marinating overnight intensifies the flavors and tenderizes the meat.
Keywords: Coconut Curry Chicken, Grilled Chicken Thighs, Coconut Milk Curry, Asian Chicken Recipe, Grilled Curry Chicken
