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This Grilled Coconut Curry Chicken is a delicious recipe for juicy grilled chicken with savory Indian flavor. You’re gonna love it!
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This Grilled Coconut Curry Chicken is one of my new favorite chicken marinades – and it is gluten-free! We do a lot of grilling in the summer to keep the heat out of the house, but I have been craving Indian food! So I decided to combine grilling and the flavors of coconut curry and that is how this chicken was created. We served this chicken with some kale salad and our yummy grilled artichokes. I made up a big batch of the chicken so that we would have some left over. I have been chopping it up in salads and wraps all week (it was perfect for our Chicken Salad Curry Wraps). We also stir this delicious chicken into our Mulligatawny Soup.
Ingredients in Grilled Coconut Curry Chicken
- Chicken Breasts
- Light Coconut Milk
- Yellow Curry Powder – Curry powder is a delicious blend of spices like cloves, cardamon, ginger, nutmeg, fennel, caraway, ajowan seeds, dried basil, mustard seeds, mace, poppy seeds, sesame seeds, saffron, cumin, coriander, allspice, or cinnamon.
- Lime Juice
- Cilantro – get a little extra for garnish!
- Salt and Pepper – you can also add a little garlic powder or minced garlic cloves, turmeric, or red pepper flakes.
- Serving Options – I like to make sure we get a protein, a carb, and some fiber on our dinner plates. Serve this grilled coconut curry chicken with rice, roasted sweet potatoes, or cauliflower rice and a veggie of your choice.
When you make this coconut curry chicken, be sure to make up the marinade with completely thawed chicken breasts, at least two hours ahead of when you will be serving it. The longer it has to marinate the better so that the chicken can soak up all the yummy flavors!
Frequently Asked Questions
Sometimes when you use coconut milk in curries, it will curdle if the heat is too high. Since the coconut milk is only for the marinade in this coconut curry chicken recipe, you don’t have to worry about it curdling.
In this recipe, you really can’t substitute it. You can use full-fat coconut milk or coconut cream, but that is as far as I would go. It just adds so much good flavor.
Yes, you could use boneless skinless chicken thighs instead of chicken breasts.
Yes! You can cook on a skillet over medium high heat.
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More Delicious Curry Recipes
Now that we’ve got your mind on curry with this coconut curry chicken, you will want to try some of these other excellent flavors.
- Chicken Massaman Curry is one of my favorite Thai curry dishes. Flavorful sauce over chicken, veggies and potatoes. Delicious!
- Chicken Panang Curry will quickly become one of your favorite recipes. Loaded with vegetables like peas, carrots, onions, red bell pepper, your whole family will love it.
- Chicken Tikka Masala is a classic, favorite Indian dish. Tender chicken in a creamy curry sauce is so easy to make at home. Serve over white rice like basmati rice or jasmine rice. Try cauliflower rice for something lighter!
- Coconut Chicken Curry with Peanuts is chock full of sweet, slightly spicy flavors and a creamy coconut curry sauce. The perfect warm, comforting meal for any night of the week.
How To Make Grilled Coconut Curry Chicken
Grilled Coconut Curry Chicken
- Outdoor Barbecue Grill
- 14 ounces light coconut milk
- 2 Tablespoons curry powder
- 3 Tablespoons lime juice
- 2 Tablespoons honey
- 1/2 bunch cilantro
- 1 teaspoon kosher salt
- pepper to taste
- Trim the excess fat off the chicken breasts then filet into two thin halves. Place chicken breast filets into a large ziploc bag.
- Add all marinade ingredients into a blender and blend until smooth, then pour over the chicken and seal the bag. Keep bag in the fridge at least 2 hours before serving so the chicken has a chance to soak in the flavors. Before grilling, let the bag sit at room temperature for 20 minutes before grilling.
- Place chicken filets on grill and discard excess marinade. Grill chicken over medium high heat until each side has nice grill marks and chicken is thoroughly cooked.
- Be sure to make up the marinade with completely thawed chicken breasts, at least two hours ahead of when you will be serving it. The longer it has to marinate the better so that the chicken can soak up all the yummy flavors!
- Cook on a skillet or cast iron pan if you don’t have access to a grill.
- Use chicken thighs instead of chicken breasts if desired.
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So simple but so good! Love the curry flavor!
YUM! Such an incredibly delicious meal!! My family would love this!
The coconut milk & curry is a wonderful combination! This chicken is tender, juicy, & full of flavor!