Grilled Curry Chicken with Smashed Cucumber Salad

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by Lucille

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Grilled Curry Chicken with Smashed Cucumber Salad

Grilled Curry Chicken with Smashed Cucumber Salad is a mouthwatering dish that combines the rich flavors of red curry marinade with tender grilled chicken. This recipe is perfect for summer gatherings, family dinners, or a quick weeknight meal. The zesty smashed cucumber salad adds a refreshing contrast, making it a well-rounded dish that impresses at any occasion.

Grilled Curry Chicken with Smashed Cucumber Salad
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Why You’ll Love This Recipe

  • Bold Flavors – The combination of coconut milk and red curry paste creates an unforgettable taste.
  • Quick Prep – With just 45 minutes of prep time, you can enjoy this flavorful meal without spending all day in the kitchen.
  • Versatile Serving Options – Pair it with rice or serve it as a standalone dish; it fits various dining styles.
  • Healthy Ingredients – Packed with protein and fresh veggies, this recipe is both nutritious and satisfying.
  • Diet-Friendly – Suitable for those seeking gluten-free, dairy-free, and low-carb options.

Tools and Preparation

Before diving into grilling, gather your essential tools. Having the right equipment makes the process smooth and enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

  • Grill – Essential for achieving that perfect char on your chicken.
  • Large bowl – Ideal for mixing marinades and coating the chicken evenly.
  • Whisk – Helps to create a smooth marinade by blending ingredients thoroughly.
  • Instant-read thermometer – Ensures your chicken is cooked to perfection at 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

  • 2 tablespoons fresh parsley, finely chopped
Grilled

How to Make Grilled Curry Chicken with Smashed Cucumber Salad

Step 1: Prepare the Chicken 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 the marinade for later use.

  1. Add the chicken to the bowl.
  2. Turn to coat evenly.
  3. Cover and marinate in the refrigerator for at least 30 minutes.

Step 2: Grill the Chicken

Preheat your grill on high heat while waiting for the chicken to marinate.

  1. Remove the chicken from the marinade and let excess drip off.
  2. Reduce grill heat to medium-low.
  3. Place chicken on grill; cook until charred for about 4 minutes per side.
  4. Brush with reserved marinade during grilling.
  5. Cook until internal temperature reaches 165°F (about 10 more minutes).

Step 3: Make the Smashed Cucumber Salad

While grilling chicken:

  1. In a medium bowl, combine cucumbers, green onions, and cilantro.
  2. Add lime juice, sesame oil, fish sauce (if using), brown sugar, red pepper flakes, and salt.
  3. Toss well and let marinate at room temperature for about 10 minutes.

Step 4: Serve

Arrange grilled chicken on a large platter topped with cucumber salad.

  1. Garnish with additional cilantro if desired.
  2. Serve family-style alongside cooked rice for an enjoyable meal!

How to Serve Grilled Curry Chicken with Smashed Cucumber Salad

Serving Grilled Curry Chicken with Smashed Cucumber Salad is a delightful experience that combines vibrant flavors and textures. This dish is perfect for sharing and can be adapted to different dining styles.

Family-Style Platter

  • Arrange the grilled chicken and cucumber salad on a large platter for a communal dining experience. This presentation invites everyone to dig in together.

On Individual Plates

  • Serve each portion of grilled curry chicken alongside a generous scoop of smashed cucumber salad on individual plates. This method allows for personalized servings.

With Rice or Quinoa

  • Pair the dish with cooked rice or quinoa for a complete meal. The grains soak up the delicious flavors and add heartiness to the plate.

As Part of a Barbecue Spread

  • Include the grilled curry chicken as one of the main attractions at your next barbecue. It complements other grilled items nicely, adding an Asian twist to your spread.

How to Perfect Grilled Curry Chicken with Smashed Cucumber Salad

To achieve the best results when making Grilled Curry Chicken with Smashed Cucumber Salad, consider these helpful tips.

  • Use Fresh Ingredients: Fresh cilantro, lime juice, and cucumbers enhance flavor and texture. Always opt for fresh produce when available.
  • Marinate Longer: For maximum flavor, let the chicken marinate for a few hours or even overnight. This allows the spices to penetrate deeply.
  • Preheat Your Grill: Ensure your grill is hot before placing the chicken on it. A well-heated grill helps achieve that perfect char.
  • Monitor Temperature: Use an instant-read thermometer to check that the chicken reaches 165°F for safe consumption. This prevents undercooking.
  • Experiment with Marinade: Feel free to adjust the red curry paste amount in your marinade based on your heat preference. More paste means more spice!
  • Let Salad Rest: Allowing the smashed cucumber salad to sit for about 10 minutes enhances its flavors as ingredients meld together.
Grilled

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 excellent side dishes that pair beautifully.

  1. Jasmine Rice: Fluffy jasmine rice absorbs flavors well and provides a fragrant base for your chicken and salad.
  2. Grilled Corn on the Cob: The sweetness of grilled corn adds a lovely contrast to the dish’s savory elements.
  3. Mango Salsa: A bright mango salsa brings sweetness and acidity, balancing out the richness of the coconut milk in the chicken.
  4. Steamed Broccoli: Simple steamed broccoli adds color and nutrients while keeping things light.
  5. Garlic Naan Bread: Soft naan bread is perfect for scooping up chicken and salad, enhancing the meal’s interactive experience.
  6. Thai Coconut Soup: A warm bowl of coconut soup serves as a comforting starter that ties into the tropical theme of your meal.
  7. Pickled Vegetables: Quick-pickled veggies offer tanginess that cuts through rich flavors, providing a refreshing bite alongside each serving.
  8. Sesame Green Beans: Tossed in sesame oil and sprinkled with seeds, these beans add crunch and nutty flavor, harmonizing beautifully with your main dish.

Common Mistakes to Avoid

When preparing Grilled Curry Chicken with Smashed Cucumber Salad, it’s easy to make a few common mistakes. Here are some tips to help you avoid them.

  • Over-marinating the chicken: Allowing the chicken to marinate for too long can lead to a mushy texture. Stick to the recommended 30 minutes for optimal flavor and texture.
  • Using cold chicken on the grill: Placing cold chicken directly on the grill can cause uneven cooking. Let your chicken sit at room temperature for about 15 minutes before grilling.
  • Skipping the reserved marinade: The reserved marinade adds extra flavor during cooking. Be sure to brush it onto the chicken while it grills, enhancing the taste profile.
  • Not smashing cucumbers enough: Failing to smash the cucumbers can result in a less flavorful salad. Smash them well to allow the dressing to soak in and enhance their taste.
  • Ignoring internal temperature: Not checking the internal temperature could lead to undercooked chicken. Always ensure it reaches 165°F for safe consumption.

Refrigerator Storage

  • Store leftover grilled curry chicken in an airtight container.
  • It will last in the refrigerator for up to 3 days.

Freezing Grilled Curry Chicken with Smashed Cucumber Salad

  • Place cooled, cooked chicken thighs in freezer-safe bags or containers.
  • You can freeze it for up to 2 months for best quality.

Reheating Grilled Curry Chicken with Smashed Cucumber Salad

  • Oven: Preheat your oven to 350°F. Place chicken in an oven-safe dish and cover with foil. Heat for about 15-20 minutes until warmed through.
  • Microwave: Put chicken on a microwave-safe plate. Heat on medium power for 2-3 minutes, checking frequently until hot.
  • Stovetop: In a skillet over medium heat, add a splash of water or broth. Add the chicken and cover, heating for about 5-7 minutes until warmed.
Grilled

Frequently Asked Questions

What should I serve with Grilled Curry Chicken with Smashed Cucumber Salad?

You can serve this dish with rice or quinoa as they complement the flavors well and absorb any extra sauce.

Can I use different cuts of chicken?

Yes, you can use other cuts such as breasts or drumsticks; just adjust cooking times accordingly for different thicknesses.

How spicy is Grilled Curry Chicken with Smashed Cucumber Salad?

The spice level largely depends on how much red curry paste you use. Feel free to adjust according to your preference!

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken and prepare the cucumber salad a few hours in advance before grilling.

Final Thoughts

Grilled Curry Chicken with Smashed Cucumber Salad is not only packed with flavor but also versatile enough for different occasions. Whether you’re hosting a summer barbecue or enjoying a cozy family dinner, this dish is sure to impress. Feel free to customize it by adding more veggies or adjusting the spice level!

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Grilled Curry Chicken with Smashed Cucumber Salad

Grilled Curry Chicken with Smashed Cucumber Salad


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  • Author: Lucille
  • Total Time: 35 minutes
  • Yield: Serves 6

Description

Grilled Curry Chicken with Smashed Cucumber Salad is a vibrant and flavorful dish that brings a taste of summer to your table. The juicy chicken thighs are marinated in a rich blend of coconut milk and red curry paste, delivering a delightful kick to each bite. Paired with a refreshing smashed cucumber salad, this meal offers a perfect balance of spice and zest. Ideal for family dinners or summer barbecues, it’s quick to prepare and packed with nutritious ingredients, making it both satisfying and guilt-free. Elevate your dining experience with this crowd-pleaser that promises to impress.


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 (from 1 lime)
  • ½ teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 2 garlic cloves, grated
  • pounds boneless, skinless chicken thighs
  • 6 small Persian cucumbers, cut into -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
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. In a large bowl, whisk together coconut milk, red curry paste, fish sauce (if using), cilantro, lime juice, kosher salt, brown sugar, and grated garlic until smooth. Reserve ¼ cup marinade for later.
  2. Add chicken thighs into the marinade and coat evenly. Cover and refrigerate for at least 30 minutes.
  3. Preheat grill on high heat. Remove chicken from marinade and let excess drip off; reduce grill heat to medium-low.
  4. Grill chicken for about 4 minutes on each side until charred and cooked through (internal temperature of 165°F), brushing with reserved marinade during cooking.
  5. Meanwhile, prepare smashed cucumber salad by combining cucumbers, green onions, cilantro, lime juice, sesame oil, fish sauce (if using), brown sugar, crushed red pepper flakes, and salt in a medium bowl. Toss well and let sit for about 10 minutes.
  6. Serve grilled chicken topped with cucumber salad on a platter or individual plates.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 chicken thigh (150g)
  • Calories: 330
  • Sugar: 5g
  • Sodium: 620mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 110mg

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