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5 from 4 votes

Grilled Curry Chicken

Thai grilled curry chicken is packed with bold and spicy red curry flavor! This easy-to-make main dish grills up in just under 10 minutes.
Prep Time10 minutes
Cook Time8 minutes
Marinate Time45 minutes
Total Time1 hour 3 minutes
Course: main dishes
Cuisine: Thai
Servings: 4
Author: Kevin

Ingredients

Instructions

  • In a mixing bowl add the coconut milk, red curry paste, peanut butter and oil. Whisk together to mix thoroughly.
  • 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.

Grill

  • 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.
  • Serve with sliced limes and sprinkle chopped peanuts, mint and cilantro on top alongside steamed rice.

Video

Notes

  1. I used 4 chicken breasts that were pretty plump. Use whole or slice horizontally if too big at which point they are considered “cutlets.” 3-4 minutes per side should be good. Always check for internal temp of 165°F.
  2. If not making your own, you can pick up 4 ounce store bought red curry paste in most markets. Thai Kitchen Red Curry Paste is my go to if I don't have any homemade on  hand.
  3. I like to heat it in the microwave for 30 seconds to melt and get smooth.

Nutrition

Calories: 663kcal | Carbohydrates: 17g | Protein: 49g | Fat: 47g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 362mg | Potassium: 1165mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4913IU | Vitamin C: 16mg | Calcium: 109mg | Iron: 6mg