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Grilled Curry Chicken

Tender chicken breasts marinated in a bright, curry-spiced coconut and lime sauce, grilled and served with coconut basmati rice.
Prep Time30 minutes
Cook Time10 minutes
Total Time2 hours 40 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 large limes plus more lime juice for serving if desired; use 1 tbsp lime zest and 1/4 cup lime juice for the marinade
  • 2 to 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons salt or to preference
  • 2 teaspoons yellow curry powder
  • 1/8 teaspoon cayenne pepper optional
  • 14 ounce can coconut milk full-fat, divided; stir before measuring
  • 1 3/4 pound boneless skinless chicken breasts about 3 large breasts (or thighs)
  • 1 cup uncooked basmati rice
  • fresh cilantro optional, for serving
  • finely chopped cashews optional, for serving

Instructions

  • In a large bowl, whisk together soy sauce, honey, olive oil, 1 tablespoon lime zest, 1/4 cup fresh lime juice, minced garlic, ground cumin, ground coriander, 2 teaspoons salt, yellow curry powder, and cayenne (if using). Stir in 1/2 cup of the coconut milk until smooth.
  • Remove 3/4 cup of the prepared marinade and transfer it to a container; refrigerate for use as the finishing sauce.
  • Pat the chicken dry. If breasts are very thick, halve horizontally or lightly pound to even thickness so they cook evenly.
  • Place the chicken in a zip-top bag, pour the remaining marinade over it, remove excess air, seal, and massage to coat. Marinate in the refrigerator for 2 to 8 hours.
  • When ready to cook, preheat the grill to about 400°F (medium-high) and clean the grates. Oil the grates by rubbing with a paper towel dipped in vegetable oil held with tongs.
  • Grill the chicken 4–6 minutes per side, depending on thickness, until an instant-read thermometer reads 160°F at the thickest part (carryover will reach 165°F). Remove with a metal spatula and tent with foil; rest 5–10 minutes.
  • Meanwhile, combine 1 cup basmati rice, the remaining coconut milk (about 1 1/2 cups total with the remainder of the can), 1/2 cup water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer 13–18 minutes until liquid is absorbed. Remove from heat and let stand covered 10–15 minutes, then fluff with a fork.
  • Bring the reserved 3/4 cup marinade to a boil in a small pot and boil 1–2 minutes until slightly reduced and thickened. Remove from heat.
  • Spoon the reduced sauce over the rested chicken. Serve the chicken over the coconut basmati rice and top with fresh cilantro, a squeeze of lime, and chopped cashews if desired.

Equipment

  • Grill
  • Large Bowl
  • Measuring Cups and Spoons
  • zip-top plastic bag
  • Small pot
  • saucepan with lid
  • Tongs
  • Foil

Notes

  • Stir coconut milk before measuring to combine solids and liquid.
  • Reserve 3/4 cup of the marinade before adding chicken to use as a sauce after cooking.
  • Marinate chicken 2–8 hours for best flavor.
  • Rest cooked chicken 5–10 minutes before slicing to retain juices.
  • Adjust salt and cayenne to taste.