Curried Grilled Chicken Thighs Recipe

Name: Curried Grilled Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Paste:; 1 large garlic bulb, top 1/2 in. removed; 1 large shallot (about 4 oz.), peeled and halved; 1 (3-in.) piece peeled fresh ginger; 1 (3-in.) piece fresh lemongrass, halved lengthwise; 1/2 cup chopped fresh cilantro stems; 2 1/2 tablespoons canola oil; 4 teaspoons curry powder; 2 1/2 teaspoons ground turmeric; 3/4 teaspoon ground coriander; 5 green Thai chiles or 1 medium jalapeno, stems removed; Chicken:; 3/4 cup canned light coconut milk; 1 1/2 tablespoons canola oil; 8 skinless, boneless chicken thighs (about 1 1/2 lb.); Cooking spray; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 tablespoons chopped fresh cilantro leaves; 2 tablespoons chopped unsalted roasted peanuts; 4 lime wedges

Servings: persons

Curry Paste:
1 large garlic bulb, top 1/2 in. removed
1 large shallot (about 4 oz.), peeled and halved
1 (3-in.) piece peeled fresh ginger
1 (3-in.) piece fresh lemongrass, halved lengthwise
1/2 cup chopped fresh cilantro stems
2 1/2 tablespoons canola oil
4 teaspoons curry powder
2 1/2 teaspoons ground turmeric
3/4 teaspoon ground coriander
5 green Thai chiles or 1 medium jalapeno, stems removed
Chicken:
3/4 cup canned light coconut milk
1 1/2 tablespoons canola oil
8 skinless, boneless chicken thighs (about 1 1/2 lb.)
Cooking spray
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
4 lime wedges

1
To prepare the curry paste, preheat oven to 375u00b0F.
2
Wrap garlic and shallot in foil. Wrap ginger and lemongrass in foil. Bake at 375u00b0F for 1 hour or until very tender and fragrant. Cool.
3
Squeeze pulp from garlic cloves into a food processor; discard skins. Add shallot, ginger, lemongrass, and next 6 ingredients (through chiles) to food processor; process until combined. Reserve 5 tablespoons curry paste for Curry-Poached Cod with Snap Pea Slaw and Thai Sweet Potato Noodle Bowls. Reserve 1/3 cup curry paste for another use.
4
To prepare chicken, combine remaining 6 tablespoons curry paste, milk, and 1 1/2 tablespoons oil in a large ziplock plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight.
5
Preheat grill to medium (350u00b0F to 400u00b0F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Arrange chicken on grill; cook 5 minutes on each side or until done. Place chicken on a platter; top with cilantro leaves and peanuts. Serve with lime wedges.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Curry Paste:, 1 large garlic bulb, top 1/2 in. removed, 1 large shallot (about 4 oz.), peeled and halved, 1 (3-in.) piece peeled fresh ginger, and more.

Yes, Curried Grilled Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Grilled Chicken Thighs

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