Grilled Curry Chicken

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Quick and easy Grilled Curry Chicken features simple marinade ingredients plus a recipe for coconut rice.

Try some of our other favorite grilled chicken recipes: this all purpose chicken marinade, this grilled pineapple chicken, or these chicken kabobs.

Overhead image of Grilled Curry Chicken

Grilled Curry Chicken

The cold weather keeps me from grilling as often as I’d like, but after an especially warm weekend here in Utah, I had to take advantage and make some grilled chicken. The whole family was feeling curry, so I adapted my Coconut Chicken Curry recipe to make a very quick and easy coconut curry marinade.

To keep things simple with this recipe, we use the marinade to both infuse the chicken with plenty of flavor and then to become a sauce to coat the grilled chicken. It doesn’t get much easier than that! This meal whips up quickly and while the chicken is grilling, you can use the leftover coconut milk from the marinade to make some coconut rice.

Overhead image of the marinade being made and then the chicken being added to the marinade and put in a plastic bag in the fridge to marinate.

How to make Grilled Curry Chicken

  • Whip together the marinade. Blend the seasonings, coconut milk, olive oil, lime zest and juice, soy sauce, and honey.
  • Prep the chicken. Halve large breasts horizontally and then pound the chicken to an even thickness for better grilling.
  • Add chicken to marinade. Let marinade for 2 to 8 hours. Overnight marinating isn’t recommended because the acidity of the marinade will start to dry out the chicken.
  • Grill the chicken. More on this below!
  • Prepare sauce and rice. The coconut rice is easy and uses the rest of the can of coconut milk (leftover from the marinade). The sauce is made from marinade that was set aside before the chicken was added–it  just needs to be heated through and thickened! 
  • Serve. Add coconut rice, Grilled Curry Chicken, and the sauce to serving plates. Garnish with fresh herbs, chopped nuts, and fresh lime.

Images of the coconut rice and the curry sauce being made.

Chicken marinating and grilling tips

  • Slice breasts in half before marinating. Slice and/or pound your chicken breasts into evenly thick pieces before marinating. That way they’ll soak up all the delicious flavor from the marinade and and they’ll cook evenly. We don’t want to pound the breasts to be flat, just to be even thickness throughout. Even thickness means all parts of the chicken will be done at the same time. I really like this meat mallet, and here’s a good YouTube video that illustrates the pounding process
  • Flip and/or stir. Throughout the marinating process, be sure to flip the bag of chicken breasts on the other side, or stir the breasts in the marinade. We don’t want just one side of the chicken getting flavorful!
  • Generously oil your grill grates. I do this by rolling up a few paper towels, drenching them in oil (canola or vegetable), and with tongs, rub the drenched paper towels along the grill grates. This will contribute to a beautiful sear, and ensure the chicken doesn’t stick to the grates. 
  • Let the chicken rest. Tented with foil, let the chicken stand for 5-10 minutes before cutting in. This allows the juices to redistribute inside the chicken; this means juicier meat!

Images of the grilled chicken fresh off the grill with the extra curry sauce being poured over.Serving suggestions

Serve Grilled Chicken Curry alongside coconut rice and fresh herbs. Below are some other side dish suggestions:

Grilled Chicken Curry could also be chopped into small pieces and served in a lettuce wrap with the rice and cilantro.

Up-close overhead image of Grilled Curry Chicken over coconut rice with fresh lime wedges and cilantro on the side.

More curry recipes

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Grilled Curry Chicken

5 from 3 votes
Quick and easy Grilled Curry Chicken recipe features simple marinade ingredients plus a recipe for coconut rice.
Print Recipe

Grilled Curry Chicken

5 from 3 votes
Quick and easy Grilled Curry Chicken recipe features simple marinade ingredients plus a recipe for coconut rice.
Course Dinner, Main Course
Cuisine Indian
Keyword Grilled Curry Chicken
Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 484kcal
Cost $8.23


  • 2 tablespoons EACH: soy sauce, honey, olive oil
  • 2 large limes (1 tablespoon zest, 1/4 cup juice)
  • 2-3 cloves minced garlic
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander seed
  • 2 teaspoons fine sea salt
  • 2 teaspoons yellow curry powder
  • 1/8 teaspoon cayenne pepper, optional
  • 1 can (14 ounces) full fat coconut milk, divided
  • 1 and 3/4ths pound (~3 large breasts) boneless skinless chicken breast (or thighs)
  • 1 cup basmati rice
  • Optional: fresh cilantro, fresh lime, finely chopped cashews


  • MARINADE: Before starting the marinade, keep in mind you'll remove 3/4 cup of it before adding it to the chicken. In a large bowl, combine the 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon lime zest, 1/4 cup lime juice, 2-3 cloves minced garlic (add to preference, we add 3), 1 teaspoon ground cumin, 2 teaspoons ground coriander seed, 2 teaspoons salt (or to preference), 2 teaspoons yellow curry powder, 1/8 teaspoon cayenne pepper if using, and 1/2 cup coconut milk. (Stir the coconut milk until well integrated before measuring). Whisk all the ingredients together and remove 3/4 cup and place in the fridge. Pat dry the chicken breasts with a paper towel. Halve thick breasts horizontally and pound the chicken breasts with a meat mallet or the bottom of a frying pan. We don't want to make the breasts thin, just the same thickness throughout to ensure even cooking. Place chicken breasts in a large plastic bag and pour the remaining marinade over the chicken. Knead to coat the chicken, seal the bag without any air, and place in the fridge. Marinate for 2-8 hours.
  • PREP GRILL: Make sure your grill grates are clean and greased. Once the grill is fully preheated to 400 degrees F, dredge a paper towel in vegetable oil and holding it with tongs, rub it all over the grate.
  • GRILL: Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill and thickness) Chicken should be at 160 degrees F at its thickest part (carryover heat will bring it to 165 degrees). For 1-inch thick breasts grilled at 400 degrees, it takes generally 5 minutes on the first side and 4 minutes on the other side. Use a metal spatula to remove the chicken to a plate and cover immediately with foil to rest for 5-10 minutes.
  • RICE: Combine 1 cup basmati rice, the remaining coconut milk (there should be 1 and 1/2 cups), 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, and keeping covered, let stand for 10-15 minutes. Fluff the rice and divide onto plates.
  • SAUCE: Pour reserved 3/4 cup marinade into a small pot over high heat. Bring to a boil and boil for 1-2 minutes or until sauce is slightly reduced and thickened. Remove from heat and spoon over grilled chicken.
  • SERVE: Top sauced chicken breasts with fresh cilantro, a squeeze of fresh lime, and finely chopped cashews if desired. Enjoy immediately.

Nutrition Facts

Calories: 484kcal


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Nutrition facts in grilled curry chicken



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  1. 5 stars
    This sounds so good. I love curry. I have a goal to learn to be a grill master this summer. I’m going to add this to my list of meals to make for sure!

  2. 5 stars
    This was a great way to change up our standard grilled chicken! It turned out so delicious! I will be making this all summer long!

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