Thai Curry Chicken Thighs

Chicken thighs marinated in a Thai-inspired creamy coconut curry marinade, then grilled until juicy and flavorful. 

I recently saw a Bobby Flay recipe for grilled chicken using Jet Tila’s Thai curry chicken marinade, and it sounded so delicious that I had to try making it. I used boneless, skinless chicken thighs and halved the marinade, but otherwise, kept it the same. I grilled the chicken thighs until juicy and served them topped with fresh lime juice and lots of cilantro. My family raved about this flavorful Thai-style chicken thigh recipe, and we thought it paired nicely with cilantro lime rice and sautéed veggies (recipe to come).

Thai Curry Chicken Thighs

Ingredients:

• 1½ lb. boneless, skinless chicken thighs
• ½ cup full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp yellow curry powder
• 2 tbsp soy sauce
• 1 tbsp crushed garlic
• ½ tbsp sugar
• ½ tbsp freshly cracked black pepper or white pepper

Serving:

• Lime wedges
• Fresh cilantro, chopped

How to Make Thai Curry Chicken Thighs:

Prepare the marinade by mixing the chicken thighs with coconut milk, red curry paste, yellow curry powder, soy sauce, garlic, sugar, and pepper in a large Ziploc bag. Seal and smoosh around to mix well and coat the chicken evenly.

Refrigerate and marinate for 2-24 hours.

20 minutes before grilling, remove the chicken from the marinade and shake off the excess.

Heat the grill or grill pan to medium-high. Grease the grill or grill pan.

Grill the chicken thighs for 5-6 minutes on the first side, flip and grill for 4 minutes on the second side, or until cooked through, according to a meat thermometer.

Transfer the chicken to a plate, cover loosely with foil, and rest for 5 minutes.

Serve immediately, topped with lots of lime juice and fresh cilantro. Enjoy.