Grilled Curry Chicken with Smashed Cucumber Salad
Grilled Curry Chicken with Smashed Cucumber Salad is a vibrant and flavorful dish that brings together the rich taste of coconut milk and red curry with succulent grilled chicken thighs. Perfect for summer barbecues or cozy weeknight dinners, this recipe is not only delicious but also easy to prepare in just 45 minutes. The refreshing smashed cucumber salad adds a delightful crunch and complements the savory chicken perfectly, making it an ideal choice for gatherings or family meals. Enjoy this nutritious, protein-packed dish that balances taste and health effortlessly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Grilling
- Cuisine: Thai
Ingredients
Scale
- ¾ cup canned coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- ¼ cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- 1 tablespoon brown sugar
- 2 garlic cloves, grated
- 2½ pounds boneless, skinless chicken thighs
- 6 small Persian cucumbers
- 4 green onions, thinly sliced
- ¼ cup finely chopped fresh cilantro, plus more for serving
- ¼ cup fresh lime juice (from 2 limes)
- 2 tablespoons toasted sesame oil
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- Fresh cilantro (for garnish)
Instructions
- In a mixing bowl, whisk together coconut milk, red curry paste, fish sauce (optional), cilantro, lime juice, salt, brown sugar, and grated garlic until smooth. Reserve ¼ cup of the marinade.
- Coat the chicken thighs in the marinade and refrigerate for at least 30 minutes.
- Preheat the grill on high heat. Remove chicken from marinade and reduce grill to medium-low heat before grilling.
- Grill each side of the chicken for about 4 minutes until charred, basting with reserved marinade as you cook until it reaches an internal temperature of 165°F.
- While grilling, prepare the cucumber salad by tossing smashed cucumbers with green onions, cilantro, lime juice, sesame oil, fish sauce (optional), brown sugar, crushed red pepper flakes, and salt; let sit for 10 minutes.
- Serve grilled chicken on a platter topped with cucumber salad and garnish with extra cilantro.
Nutrition
- Serving Size: 1 piece of chicken with salad (200g)
- Calories: 380
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg