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Thai Curry Chicken Thighs
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Thai Curry Chicken Thighs

Course Main
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time: (2-24 hours) 2 hours
Total Time 2 hours 25 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Grill or Grill Pan
  • Meat Thermometer

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

Instructions

  • 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 it 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.