last updated on October 30, 2026
I love a good summer barbecue. I am usually the biggest fan of the side dishes, so the mains need to be pretty spectacular to make me excited, and these red curry grilled chicken thighs do the trick. These chicken thighs are so flavorful and juicy, they’ll be everyone’s new fav.
The marinade has coconut milk and red curry paste, giving these chicken thighs a slight curry taste, but nothing too overwhelming. It mostly gives them a bit of spice and a burst of flavor that really comes through even after they’ve been grilled. These would pair perfectly with a corn or cucumber salad, or can be served with rice and roasted veg. And the green onion chimichurri on top really ties everything together.
ingredients needed for red curry grilled chicken thighs
red curry chicken marinade
- 1.5 lb chicken thighs boneless and skinless
- 1/2 cup canned coconut milk
- 1/4 cup cilantro finely chopped
- 1 tbsp red curry paste
- 1 tbsp brown sugar
- 1 tsp kosher salt
- 1 garlic clove grated
green onion chimichurri
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1/2 tsp kosher salt
- 4 green onions chopped
- 1/4 cup cilantro chopped
- 1 clove garlic grated
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red curry grilled chicken thighs
[PREP] 30 minutes
[COOK] 15 minutes
[TOTAL] 45 minutes
Ingredients
red curry chicken marinade
- 1.5 lb chicken thighs boneless and skinless
- 1/2 cup canned coconut milk
- 1/4 cup cilantro finely chopped
- 1 tbsp red curry paste
- 1 tbsp brown sugar
- 1 tsp kosher salt
- 1 garlic clove grated
green onion chimichurri
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1/2 tsp kosher salt
- 4 green onions chopped
- 1/4 cup cilantro chopped
- 1 clove garlic grated
Instructions
- Begin by making the marinade. Add the chicken and all the marinade ingredients to a medium bowl: chicken thighs, coconut milk, cilantro, red curry paste, brown sugar, salt, garlic. Mix thoroughly until the marinade is well combined and the chicken is coated.
- Cover the bowl and transfer to the fridge for at least 30 minutes, or up to a few hours.
- While the chicken marinates, make the chimichurri. Add the olive oil, red wine vinegar, honey, and salt to a small bowl. Use a fork to whisk until well combined.
- Add the green onions, cilantro, and garlic. Stir until combined. Set aside until serving.
- Turn your grill on high, or 400F (or heat a cast iron skillet over high heat). Add a bit of olive oil if needed then add the chicken thighs (letting most of the marinade drip off before adding). Cook on each side for 4-5 minutes, until the internal temperature reaches 165F.
- Transfer the cooked chicken to a plate and rest for 5 minutes. Top each piece of chicken with a spoonful of chimichurri and enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!