Grilled Curry Chicken

Indian chicken sticks with curry
rolfo/Getty Images
  • 3 hrs 20 mins
  • Prep: 3 hrs,
  • Cook: 20 mins
  • Yield: 4 Servings
Ratings (17)

I found a nearly-expired can of coconut milk in my pantry, so this simple marinade seemed like the perfect solution. Coconut milk and curry powder make up the marinade for these tasty grilled chicken breasts.

The chicken may be broiled, grilled, or pan grilled.

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What You'll Need

  • 1 can (about 14 ounces) coconut milk, light
  • 3 tablespoons curry powder
  • 3 tablespoons lime juice
  • 2 tablespoons honey
  • 2 green onions, chopped
  • Handful cilantro leaves
  • 4 boneless chicken breast halves

How to Make It

  1. Combine the coconut milk, curry powder, lime juice, honey, green onions, and cilantro. Pat the chicken dry and place the pieces in a large plastic or glass container or sealable food storage bag. Pour the marinade over the chicken. Seal or cover and refrigerate the chicken for 2 to 4 hours.
  2. Oil the grill and sear chicken over direct heat for about 3 minutes on both sides, or until browned. Move the chicken pieces over to the side of the grill to finish cooking over indirect low heat. Close the lid and grill until the chicken is cooked through. The minimum safe temperature for chicken is 165° F. Use an instant-read thermometer inserted into the thickest part of a chicken breast.