These juicy, flavor-packed chicken thighs are marinated in a vibrant red curry mixture, then grilled to perfection. Perfect for a weeknight meal or a backyard BBQ!
Ingredients (Serves 4)
- Chicken:
- 8 boneless, skinless chicken thighs
- Salt and pepper, to taste
- Marinade:
- 3 tablespoons red curry paste
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- Garnish:
- Fresh cilantro leaves
- Lime wedges
- Sliced green onions
Instructions
- Prepare the Marinade:
- In a bowl, whisk together red curry paste, coconut milk, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, garlic, and ginger until smooth.
- Marinate the Chicken:
- Season the chicken thighs with salt and pepper.
- Place the chicken in a resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Preheat the Grill:
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the Chicken:
- Remove the chicken from the marinade, allowing excess to drip off. (Discard the used marinade.)
- Grill the chicken thighs for 5-7 minutes per side, or until they are fully cooked (internal temperature of 165°F/74°C) and have a nice char.
- Serve:
- Transfer the grilled chicken to a serving platter.
- Garnish with fresh cilantro, lime wedges, and sliced green onions.
- Serve with jasmine rice, coconut rice, or a crisp green salad.
Tips
- For an extra kick, add a pinch of chili flakes to the marinade.
- You can also bake the chicken at 400°F (200°C) for 25-30 minutes if grilling isn’t an option.
- Pair this dish with a side of grilled vegetables or a tangy cucumber salad.
Enjoy the bold and aromatic flavors of red curry in this easy-to-make dish!