Grilled Curry Chicken
This quick and easy Grilled Curry Chicken is bursting with flavor from a simple marinade and pairs perfectly with creamy coconut rice!
Servings: 4 servings
Cost: $14.23
Equipment
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 large limes plus more lime juice for serving if desired
- 2 to 3 cloves minced garlic
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 2 teaspoons yellow curry powder
- 1/8 teaspoon cayenne pepper optional
- 1 (14-ounce) can coconut milk full-fat, divided
- 1-3/4 pound boneless, skinless chicken breasts 3 large breasts, or thighs
- 1 cup uncooked basmati rice
- Fresh cilantro optional, for serving
- Finely chopped cashews optional, for serving
Instructions
- Before starting the marinade, keep in mind that you’ll remove 3/4 cup of it before adding it to the chicken. In a large bowl, combine the soy sauce, honey, olive oil, 1 tablespoon lime zest, 1/4 cup lime juice, minced garlic (add to preference; I add 3), ground cumin, ground coriander seed, salt (or to preference), yellow curry powder, cayenne pepper if using, and 1/2 cup of the coconut milk. (Stir the coconut milk until well integrated before measuring). Whisk all the ingredients together and remove 3/4 cup (for the sauce) and place in the fridge.
- Pat chicken breasts dry with a paper towel. Halve thick breasts horizontally and pound the chicken with a meat mallet or the bottom of a frying pan (not thin, just the same thickness to ensure even cooking). Place chicken in a large plastic bag and pour the remaining marinade over the chicken. Knead to coat the chicken, seal the bag without air, and marinate for 2–8 hours.
- Make sure the grill grates are clean and greased. Once grill is preheated to 400°F, dredge a paper towel in vegetable oil and, holding it with tongs, rub it all over the grate.
- Grill the chicken until completely cooked through (about 4–6 minutes per side, depending on the heat of the grill and thickness). Chicken should be 160°F at its thickest part (carryover heat will bring it to 165°F). For 1-inch breasts grilled at 400°F, 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.
- Combine the basmati rice, remaining coconut milk (about 1 and 1/2 cups), 1/2 cup water, and 1/2 teaspoon salt (or to preference). Stir and place over high heat. Once boiling, reduce heat to low and cover the rice. Allow to simmer 13–18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10–15 minutes. Fluff the rice and divide it onto plates.
- Pour the 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.
- Top sauced chicken breasts with fresh cilantro, a squeeze of fresh lime, and finely chopped cashews if desired. Enjoy immediately.
Notes
Storage: Store leftover grilled curry chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 484kcal | Carbohydrates: 37.8g | Protein: 30.8g | Fat: 24.6g | Cholesterol: 82.7mg | Sodium: 283mg | Fiber: 2.1g | Sugar: 11.5g