Grilled Curry Chicken with Smashed Cucumber Salad

Grilled Curry Chicken with Smashed Cucumber Salad is a vibrant and flavorful dish perfect for summer gatherings or weeknight dinners. This recipe features succulent chicken thighs marinated in a rich coconut milk and red curry blend, paired with a refreshing smashed cucumber salad. With its balance of spices and textures, this meal is sure to impress family and friends at any occasion.

Why You’ll Love This Recipe

• Bold Flavors: The combination of red curry paste and coconut milk creates a deliciously rich marinade that elevates the chicken.
• Quick Preparation: With just 45 minutes of prep time, you can have dinner ready without spending all day in the kitchen.
• Healthy Ingredients: Packed with protein and fresh vegetables, this dish is not only tasty but also nutritious.
• Versatile Serving Options: Serve it with rice for a complete meal or enjoy the chicken and salad on their own for a lighter option.
• Great for Grilling: Perfect for summer BBQs, this recipe allows you to take advantage of outdoor cooking while adding an exotic twist.

Tools and Preparation

Having the right tools makes preparing Grilled Curry Chicken with Smashed Cucumber Salad easier and more enjoyable. Here are some essential items you’ll need:

Essential Tools and Equipment

• Grill
• Large mixing bowl
• Whisk
• Medium mixing bowl
• Instant-read thermometer

Importance of Each Tool

• Grill: Essential for achieving that smoky flavor and perfect char on the chicken.
• Large mixing bowl: Ideal for mixing marinades thoroughly without splashing.
• Instant-read thermometer: Ensures your chicken reaches a safe internal temperature of 165°F.

Ingredients

This red curry marinade gives chicken thighs on the grill a dynamite flavor profile with coconut milk and lime juice as backup. Paired with a zingy smashed cucumber salad, this meal has it all!

For the Chicken Marinade

• 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 (from 1 lime)
• ½ teaspoon kosher salt
• 1 tablespoon brown sugar
• 2 garlic cloves, grated
• 2½ pounds boneless, skinless chicken thighs

For the Smashed Cucumber Salad

• 6 small Persian cucumbers, cut into 1½-inch slices then smashed
• 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

For Garnish

• Fresh cilantro for serving

How to Make Grilled Curry Chicken with Smashed Cucumber Salad

Step 1: Prepare the Marinade

In a large bowl, whisk together the coconut milk, red curry paste, fish sauce (if using), cilantro, lime juice, salt, brown sugar, and garlic until mostly smooth. Reserve ¼ cup of marinade. Add the chicken thighs to the bowl and turn to coat thoroughly. Cover and let marinate in the refrigerator for at least 30 minutes.

Step 2: Grill the Chicken

Preheat your grill on high heat. Remove the marinated chicken from the bowl, allowing any excess marinade to drip off. Reduce heat to medium-low and place chicken on the grill. Cook each side until they begin to char, about 4 minutes per side. Brush each piece of chicken with reserved marinade during cooking. Continue grilling until an instant-read thermometer shows an internal temperature of 165°F; this should take about an additional 10 minutes.

Step 3: Make the Smashed Cucumber Salad

While the chicken grills, prepare your salad. In a medium bowl, toss together smashed cucumbers, green onions, cilantro, lime juice, sesame oil, fish sauce (if using), brown sugar, crushed red pepper flakes, and salt. Allow it to marinate at room temperature for about 10 minutes.

Step 4: Serve Your Dish

Arrange grilled chicken on a large platter and top generously with smashed cucumber salad. Garnish with more fresh cilantro if desired. Serve family-style alongside cooked rice for a delightful meal!

How to Serve Grilled Curry Chicken with Smashed Cucumber Salad

Serving Grilled Curry Chicken with Smashed Cucumber Salad is an opportunity to showcase vibrant flavors and fresh ingredients. This dish not only pleases the palate but also impresses visually, making it perfect for gatherings.

Family-Style Platter

• Arrange the grilled chicken on a large platter and top it with the smashed cucumber salad. This presentation invites everyone to dig in and share.

With Steamed Rice

• Serve the chicken alongside fluffy steamed rice. The rice acts as a wonderful base that absorbs the delicious curry flavors.

Garnished with Fresh Herbs

• Enhance the dish by garnishing with additional fresh cilantro or sliced green onions. This adds color and freshness to every bite.

Pair with Lime Wedges

• Offer lime wedges on the side for an extra burst of citrus. A squeeze of lime elevates the dish even further, enhancing its flavor profile.

As a Wrap

• Use large lettuce leaves to create wraps using the chicken and cucumber salad. This makes for a fun, low-carb option that’s easy to eat.

How to Perfect Grilled Curry Chicken with Smashed Cucumber Salad

To achieve perfection with this dish, consider these helpful tips that enhance flavor and ensure great results.

• Marinate Longer: Allowing the chicken to marinate for several hours or overnight boosts flavor and tenderness.
• Grill at Medium Heat: Cooking at medium heat ensures even cooking without burning the exterior of the chicken.
• Use an Instant-Read Thermometer: This tool guarantees that your chicken reaches 165°F, ensuring it is fully cooked while remaining juicy.
• Experiment with Marinade Variations: Feel free to adjust levels of fish sauce or add different herbs to customize your marinade.
• Serve Immediately: Enjoying this dish right after grilling keeps the chicken warm and flavorful, maximizing your dining experience.
• Add Crunch: For extra texture, consider adding chopped nuts like peanuts or cashews on top of your cucumber salad.

Best Side Dishes for Grilled Curry Chicken with Smashed Cucumber Salad

Complementing your Grilled Curry Chicken with Smashed Cucumber Salad can elevate your meal further. Here are some perfect side dishes to serve alongside:

1. Coconut Rice
   A creamy coconut rice pairs beautifully, absorbing any leftover curry sauce.

2. Grilled Vegetables
   Seasonal vegetables like bell peppers and zucchini provide a smoky depth that enhances the meal’s flavors.

3. Quinoa Salad
   A light quinoa salad mixed with herbs can add protein and texture, making it a delightful side option.

4. Mango Chutney
   The sweetness of mango chutney balances spicy flavors well, creating a delightful contrast on your plate.

5. Asian Slaw
   A crunchy slaw made from cabbage, carrots, and sesame dressing introduces refreshing crunchiness alongside your main dish.

6. Roasted Potatoes
   Crispy roasted potatoes seasoned with herbs offer a hearty addition that complements grilled chicken wonderfully.

7. Pickled Vegetables
   Tangy pickled vegetables can serve as a palate cleanser between bites of rich curry chicken.

8. Flatbreads
   Warm flatbreads are perfect for scooping up chicken and salad, providing a fun interactive dining experience.

Common Mistakes to Avoid

When preparing Grilled Curry Chicken with Smashed Cucumber Salad, some common mistakes can impact the dish’s overall flavor and texture.

• Ignoring marinade time: Failing to marinate the chicken for at least 30 minutes can result in bland meat. Allowing time for the flavors to permeate is crucial for a delicious outcome.
• Overcooking the chicken: Cooking the chicken too long can lead to dryness. Keep an eye on the temperature; it should reach 165°F for perfect juiciness.
• Skipping salt in the salad: Neglecting to add salt to your cucumber salad can make it taste flat. Salt enhances the other flavors, so don’t skip this step.
• Not using fresh ingredients: Using wilted or old vegetables can compromise your salad’s freshness. Always opt for crisp, vibrant cucumbers and herbs for the best flavor.
• Rushing the grilling process: Placing cold chicken directly on a hot grill can cause sticking and uneven cooking. Letting it come to room temperature first ensures better results.

Refrigerator Storage

• Store grilled curry chicken in an airtight container.
• It keeps well for up to 3-4 days in the refrigerator.
• Keep cucumber salad separate from chicken to maintain crunchiness.

Freezing Grilled Curry Chicken with Smashed Cucumber Salad

• Place cooled chicken in freezer-safe bags or containers.
• It can be frozen for up to 3 months.
• Avoid freezing cucumber salad; it loses its texture when thawed.

Reheating Grilled Curry Chicken with Smashed Cucumber Salad

• Oven: Preheat to 350°F, cover chicken with foil, and heat until warmed through (about 15-20 minutes).
• Microwave: Place chicken on a microwave-safe plate, cover, and heat in short bursts (30 seconds), checking often until hot.
• Stovetop: Heat in a skillet over medium heat, adding a splash of water or broth if needed, until warm.

Frequently Asked Questions

Can I use different cuts of chicken for Grilled Curry Chicken with Smashed Cucumber Salad?

Yes, you can use other cuts like breasts or drumsticks. Adjust cooking times accordingly for different cuts.

What if I can’t find red curry paste?

You can substitute with green curry paste or make a homemade version using spices like cumin and coriander.

How do I make this recipe spicier?

To increase spice levels, add more crushed red pepper flakes or include fresh chili peppers into the marinade or salad.

Can I prepare the cucumber salad ahead of time?

While it’s best enjoyed fresh, you can prep the ingredients ahead but mix them only shortly before serving to keep them crisp.

What are good side dishes for Grilled Curry Chicken with Smashed Cucumber Salad?

Serve with rice, quinoa, or even naan bread. These sides complement the flavors well.

Final Thoughts

Grilled Curry Chicken with Smashed Cucumber Salad is a vibrant and flavorful dish that’s perfect for any occasion. Its combination of juicy grilled chicken and refreshing cucumber salad makes it versatile enough for summer barbecues or weeknight dinners. Feel free to customize it by adding your favorite herbs or vegetables! Give this recipe a try; you won’t be disappointed!

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Grilled Curry Chicken with Smashed Cucumber Salad

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• Author: Lucille
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Grilled Curry Chicken with Smashed Cucumber Salad is a delightful dish that brings vibrant flavors to your table, making it perfect for summer barbecues or easy weeknight dinners. This recipe features succulent chicken thighs marinated in a rich blend of coconut milk and red curry paste, grilled to perfection. The dish is complemented by a refreshing smashed cucumber salad that adds a crisp, zesty contrast to the savory chicken. With minimal prep time and healthy ingredients, this meal is not only satisfying but also nutritious, ensuring it will impress family and friends alike.

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Ingredients

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• ¾ cup canned coconut milk
• 2 tablespoons red curry paste
• 2½ pounds boneless, skinless chicken thighs
• 6 small Persian cucumbers
• Fresh lime juice
• Brown sugar
• Fish sauce (optional)
• Fresh cilantro

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Instructions

1. In a large bowl, whisk together coconut milk, red curry paste, fish sauce (if using), chopped cilantro, lime juice, salt, brown sugar, and grated garlic. Reserve ¼ cup of the marinade.
2. Add the chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill on high heat. Grill the chicken for about 4 minutes per side over medium-low heat until charred and cooked through (internal temperature should reach 165°F).
4. Meanwhile, prepare the smashed cucumber salad by tossing together smashed cucumbers, green onions, cilantro, lime juice, sesame oil, fish sauce (if using), brown sugar, crushed red pepper flakes, and salt in a medium bowl.
5. Serve grilled chicken on a platter topped with cucumber salad and garnish with fresh cilantro.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: Thai

Nutrition

• Serving Size: 1 piece of grilled chicken thigh (approximately 120g)
• Calories: 310
• Sugar: 5g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 100mg