Thai Red Curry Coconut Grilled Chicken

Name: Thai Red Curry Coconut Grilled Chicken
Prep time: 5 min
Cook time: 20 min
Yield: 6 serving
Ingredients: 4 ounce chicken breasts (24 ounces total); 1 ounce can unsweetened coconut milk; 1 tablespoon Thai red curry paste; 1 tablespoon fresh cilantro; Zest and juice of 1 lime; 1 teaspoon salt; ½ teaspoon pepper

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Prep Time
5 mins
Cook Time
5 mins
Marinate
1 d
Servings
6
Calories
251 kcal
Course
Main Course
Cuisine
Thai

Thai Red Curry Coconut Grilled Chicken

Iris Warren

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Succulent grilled chicken breasts in a deliciously rich Thai red curry marinade. It has incredible flavor and can be on the table in less than 30 minutes!

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Ingredients

Servings

4 ounce chicken breasts (24 ounces total)
1 ounce can unsweetened coconut milk
1 tablespoon Thai red curry paste
1 tablespoon fresh cilantro chopped
Zest and juice of 1 lime
1 teaspoon salt
½ teaspoon pepper

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Instructions

Add the chicken breasts to a resealable food storage bag.
In a small mixing bowl, add all the remaining ingredients. Whisk until it’s well combined. Pour over the chicken and seal up the bag. Marinate for at least 24 hours or overnight.
When you’re ready to grill, allow the chicken to sit at room temp for just a few minutes while your grill heats up.
Pour the marinade into a saucepan and simmer on medium low for about 10 minutes or until it has reduced by half. This turns the marinade into an amazing sauce that you can brush over the chicken, just before serving.
Grill on your outdoor or indoor grill till the chicken reaches an internal temperature of at least 165F. Allow to rest for 10 minutes before cutting into it.
Brush the sauce generously over the chicken and serve alongside lime cilantro cauliflower rice. Garnish with fresh cilantro and wedges of lime to squeeze over both!