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
- 2½ pounds boneless, skinless chicken thighs
- 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
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 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.
- Add chicken thighs into the marinade and coat evenly. Cover and refrigerate for at least 30 minutes.
- Preheat grill on high heat. Remove chicken from marinade and let excess drip off; reduce grill heat to medium-low.
- 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.
- 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.
- 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