BBQ Chicken just got a whole lot tastier!
Dust off the BBQ – summer is here! Time for eater lighter and fresher meals. Grilled Coconut Curry Chicken is an easy to make, expand to feed a crowd dish, packed with flavour . Juicy thigh fillets marinated in coconut milk, curry and spices, with the freshness of lime. Marinade becomes sauce – too easy! Served with rice to soak up the delectable sauce and some steamed veg or Chopped Thai Salad and this is a very flavoursome meal.
Our reno a couple of years ago saw the Weber move onto the back deck just outside the kitchen window. Life changer. No more being cast out into a dark corner of the yard, guessing if things were cooked. Ted had his own barbecue method. Cook it, cook it good. Any subtle marinating was charred right off. Hmmm. The Weber certainly changed things. How could he keep poking and turning the meat with the lid down?? So now we have juicy, beautifully cooked food, allowing any prep done to shine through. Grilled Coconut Curry Chicken can be prepared ahead of time, making this a perfect dish for summer entertaining. Just double (or triple if dealing with Ted’s extensive family) the recipe and add in an extra salad. Easy summer entertaining.
I first found this recipe on Pinterest but was not fussed on using curry powder. Thai Yellow Curry paste was a perfect swap – not too spicy for younger palates, but complex and complimentary to the other spices. We love Yellow Curry, but if you prefer, you could use Thai Red Curry or Green Curry as well.
In a large ceramic bowl, mix oil, lime zest. spices, soy sauce, salt, sugar and curry paste with 1/2 can coconut milk. Trim chicken thigh fillets of any extra fat and place in dish. Turn to coat chicken completely. (NB – I prefer to use thigh fillets on the barbecue as they retain their juiciness. If you wish to use chicken breasts, slice horizontally to make thinner fillets that will cook without drying out).
Remove chicken from marinade and grill over medium heat barbecue – about five minutes a side or until cooked through (test this please- nothing more dangerous than undercooked chicken!) Meanwhile, add the remaining coconut milk to the reserved marinade and bring to the boil. Reduce heat and simmer for five minutes – about perfect timing for the chicken to be ready.
The sugars in the marinade will cause the chicken to char in places. If this bothers you, place foil on the grill, poke some holes in it, and cook the chicken on top. Easy clean up too. A nice serve of jasmine rice to catch the yummy juices.
A wedge of lime and some coriander leaves for an added fresh flavour burst at the end. Last week we had stir fry veg, but to be honest, it was not necessary to have competing flavours on the plate. Steamed vegetables would have been lovely and a lot less work and cleaning up! As I mentioned before, the Thai Chopped Salad or a rice noodle salad would also be good side options.
Happy Summer entertaining!
- 1 kg chicken thigh fillets
- 3 tbs vegetable oil
- zest of 1 lime
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tbs soy sauce
- ½ tsp salt
- 2 tbs dark brown or palm sugar
- 2 tbs Thai Yellow Curry Paste ( I used Valcom brand)
- 400ml can coconut milk
- 1 small red chilli (optional)*
- Coriander leaves and lime wedges to serve
- Mix oil, zest, spices, soy sauce, salt, sugar, curry paste, chilli (if using) with half the coconut milk in a large ceramic or glass container.
- Trim chicken fillets of any excess fat and place in marinade, turning to coat. Cover and refrigerate for 30 minutes up to 2 hours.
- Heat barbecue or grill to medium heat. Remove chicken and retain marinade. Grill chicken until cooked through - about 5 minutes per side. Remove from heat and cover loosely with foil.
- Add remaining coconut milk to the reserved marinade in a small pan and bring to the boil. Reduce heat and simmer for at least 5 minutes.
- Serve with rice, steamed vegetables or Thai Chopped Salad