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red curry grilled chicken thighs

red curry grilled chicken thighs
[category] Main Course
[published] August 20, 2024
[PREP] 30 minutes
[COOK] 15 minutes
[TOTAL] 45 minutes
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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

  1. 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.
  2. Cover the bowl and transfer to the fridge for at least 30 minutes, or up to a few hours.
  3. 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.
  4. Add the green onions, cilantro, and garlic. Stir until combined. Set aside until serving.
  5. 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.
  6. Transfer the cooked chicken to a plate and rest for 5 minutes. Top each piece of chicken with a spoonful of chimichurri and enjoy!