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.
Ingredients
Scale
- 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
Instructions
- 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.
- Add the chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes.
- 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).
- 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.
- 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