Thai Red Curry Coconut Grilled Chicken
4 people
00h 05
00h 20
Juicy grilled chicken marinated in a flavorful blend of Thai red curry paste and creamy coconut milk. A bold, aromatic dish perfect for summer grilling or weeknight dinners
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Ingredients and Method
Ingredients
- 4 ButcherBox.ca Chicken Breasts
- 1 15 ounce can unsweetened coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon fresh cilantro, chopped
- 1 Zest and juice of 1 lime
- 1 teaspoon salt
- ½ teaspoon pepper
Method
- 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!
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