Coconut 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
Scale
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
