Grilled Coconut Curry Chicken
This Coconut Curry Grilled Chicken is a combination of two of my favorite meal types, grilling and Indian food. The marinade is out of this world!
Servings: 5
Calories: 360kcal
Equipment
- Outdoor Barbecue Grill
Ingredients
Marinade:
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 360kcal | Carbohydrates: 12g | Protein: 48g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 713mg | Potassium: 886mg | Fiber: 1g | Sugar: 7g | Vitamin A: 147IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg