Grilled Curry Chicken at Home

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

Grilled Curry Chicken

Cold weather usually keeps me from grilling, but after a warm weekend in Utah, I couldn’t resist grilling some chicken. The whole family was craving curry, so I turned my Coconut Chicken Curry recipe into a quick, straightforward marinade.

I kept it simple by using the marinade to flavor the chicken and as a sauce to coat it after grilling. This meal comes together fast, and while the chicken grills, you can use the leftover coconut milk from the marinade to make coconut rice.

How To Make Grilled Curry Chicken

1. Marinade: Stir together spices, coconut milk, oil, lime, soy sauce, and honey.
2. Prep the chicken: Cut large breasts in half and flatten to an even size for grilling.
3. Soak: Add chicken to marinate for 2-8 hours. Don’t marinate overnight.
4. Grill: Instructions below!
5. Finish: Use leftover coconut milk for rice. Warm the reserved marinade for the sauce.
6. Serve: Place rice, grilled curry chicken, and sauce. finish with herbs, nuts, and lime.

Quick Tip

Confused about coconut milk? This recipe uses coconut milk, which is different from coconut cream or coconut water. Just as it might sound, coconut water is very thin, and coconut cream is very thick. Coconut milk is in between.

Chicken Marinating And Grilling Tips

• Cut or flatten the chicken breasts to an even size before soaking in the marinade. This helps the chicken soak up more flavor and cook evenly.
• Turn or mix the chicken during marinating to make sure both sides get flavor.
• Coat the grill grates with oil using oil-soaked paper towels and tongs. This helps get a good sear and keeps the chicken from sticking.
• Cover the chicken with foil and let it rest for 5-10 mins before cutting to keep it juicy.

Serving Suggestions

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

• Naan: Heat from-scratch or store-bought naan on the grill for 20-30 seconds to warm through
• Asian Cucumber Salad
• Roasted Vegetables

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

Storage

Leftovers?

Store leftover grilled curry chicken in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in a sealed container for up to 3 months.

More Flavorful Curry Recipes:

Dinner

Curry Chicken Salad Recipe

Dinner

Coconut Curry Chicken

Dinner

Yellow Chicken Curry

Dinner

Sweet Potato Curry

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 (skippable)
• 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 (skippable, for serving)
• Finely chopped cashews (skippable, for serving)

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 a hot burner. 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.
6. Pour the reserved 3/4 cup marinade into a small pot over a hot burner. 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.
7. Top sauced chicken breasts with fresh cilantro, a squeeze of fresh lime, and finely chopped cashews if desired. Enjoy immediately.