This recipe is absolutely delicious! The chicken is super tender because it‘s a coconut based marinade and naturally tenderises the chicken. I alternate between red curry for a mild dish and green curry for chicken with a spicy kick! I always buy extra chicken and double the marinade quantity to freeze part of it in a freezer bag. As it defrosts, it’s already marinating. Great for busy weeks!
Here’s the recipe:-
Thai Grilled Chicken Recipe
4-6 chicken thighs
1 can 400ml coconut milk (don’t use coconut cream, it’s too thick for this)
4 tbs red or green store bought Thai curry paste
1 tbs lime juice
1/2 tsp salt
1/2 tsp white pepper
2 tbs chopped coriander leaves
- In a bowl, combine the coconut milk, curry paste, lime juice and coriander.
- Add chicken thighs to a dish and pour the marinate over them. Refrigerate for at least 4 hours or overnight.
- Grill the chicken on the BBQ over medium heat for 45-50 mins or until the chicken is cooked through. Serve immediately with stir fried greens and steamed rice.
If you try this recipe, be sure to tag me on Instagram Come Grill With Me. I’d love to see it.
Love, Irene. XO