Unleash an explosion of vibrant flavors with this irresistibly quick and easy Grilled Curry Chicken. Featuring a beautifully balanced, aromatic marinade and a perfect recipe for fluffy, creamy coconut rice, this dish promises a delightful culinary journey with minimal effort.

Seeking more delicious ways to enjoy grilled chicken? Explore some of our other top-rated grilled chicken recipes: master the fundamentals with our all-purpose Chicken Marinade, embark on a tropical escape with this grilled Pineapple Chicken with Caramelized Pineapple Salsa, or gather your friends for these crowd-pleasing Chicken Kabobs.

Exquisite Grilled Curry Chicken: A Flavorful Journey to Your Dinner Table

While the chill of colder weather often signals the end of grilling season for many, a surprise warm spell can be just the invitation needed to fire up the barbecue! Recently, after an unexpectedly warm weekend in Utah, the craving for outdoor cooking was simply too strong to resist. The entire family had a hankering for the comforting, exotic notes of curry, which sparked an idea: why not transform my beloved Coconut Chicken Curry recipe into a quick, vibrant, and utterly delicious grilled sensation?

This recipe embodies both simplicity and ingenious flavor layering. The magic begins with a single, potent marinade designed to deeply infuse the chicken with aromatic curry spices, tangy lime, and rich coconut milk. But the brilliance doesn’t stop there. A portion of this flavorful marinade is cleverly reserved and later transformed into a luscious, warm sauce that perfectly complements the grilled chicken, adding an extra dimension of taste. This dual-purpose approach not only maximizes flavor but also streamlines your cooking process. As the chicken grills to juicy perfection, the remaining coconut milk from the can provides the base for a side of fluffy, fragrant coconut rice, creating a complete and wonderfully balanced meal that’s on your table faster than you might expect.

Why This Grilled Curry Chicken Will Become Your Go-To Recipe

This isn’t just another chicken recipe; it’s a culinary experience designed for ease, flavor, and satisfaction. Here’s why you’ll absolutely adore adding this Grilled Curry Chicken to your rotation:

• Unforgettable Flavor Profile: The harmonious blend of savory spices, a hint of sweetness, the bright tang of lime, and the rich creaminess of coconut milk creates an incredibly complex yet balanced taste that’s both exotic and comforting.
• Effortless Preparation: Despite its gourmet taste, this dish is surprisingly quick and simple to prepare, making it a perfect candidate for busy weeknight dinners or a relaxed weekend cookout.
• Healthy and Wholesome: Lean, protein-packed chicken, combined with natural spices and wholesome coconut milk, offers a nutritious meal option that doesn’t compromise on flavor. It’s a great choice for those looking for lighter, yet satisfying, meals.
• Impressive Versatility: While it shines alongside our creamy coconut rice, this grilled curry chicken is incredibly versatile. It pairs beautifully with a range of side dishes, from crisp salads to warm naan, allowing for endless meal customization.
• Family-Friendly Appeal: The flavors are bold enough to be exciting for adults, yet balanced enough to be enjoyed by the whole family. It’s a fantastic way to introduce new tastes into your culinary repertoire.

Crafting Your Grilled Curry Chicken: A Detailed Step-by-Step Guide

Achieving this succulent and flavorful grilled curry chicken, complete with its aromatic coconut rice and rich sauce, is simpler than you might think. Follow these comprehensive steps to ensure a flawless and delicious outcome every time.

1. Prepare the Luscious Curry Marinade: Begin by gathering your marinade ingredients. In a large mixing bowl, combine the savory soy sauce, sweet honey, fruity olive oil, the bright zest and juice from 1 tablespoon of lime (reserve the rest for serving), minced garlic (feel free to add 2 or 3 cloves depending on your preference), pungent ground cumin, fragrant ground coriander, a good pinch of salt (or to taste), vibrant yellow curry powder, and a touch of cayenne pepper if you enjoy a subtle kick. Now, a crucial step: vigorously whisk in ½ cup of the full-fat coconut milk (ensure it’s well-stirred from the can before measuring). Once thoroughly combined and fragrant, remove ¾ cup of this magnificent marinade and set it aside in the refrigerator. This reserved portion will later become your exquisite finishing sauce!
2. Optimal Chicken Preparation: For the best results, start by patting your boneless, skinless chicken breasts completely dry with paper towels. This crucial step helps the marinade adhere better and encourages a beautiful sear on the grill. If your chicken breasts are particularly thick, carefully slice them in half horizontally to create thinner cutlets. Next, place the chicken between two pieces of plastic wrap or parchment paper and gently pound it with a meat mallet or the bottom of a heavy frying pan. Aim for an even thickness of about ¾ to 1 inch. This ensures uniform cooking, prevents drying out, and maximizes the surface area for the marinade to penetrate, leading to more flavorful chicken.
3. Marinate for Peak Flavor & Tenderness: Transfer the prepared chicken to a large, sealable plastic bag or a non-reactive shallow dish. Pour the remaining marinade over the chicken, making sure each piece is generously coated. If using a bag, gently knead it to distribute the marinade evenly. Seal the bag, pressing out as much air as possible, and refrigerate for a minimum of 2 hours, and up to a maximum of 8 hours. While longer marinating times can be tempting, particularly with acidic ingredients like lime juice, exceeding 8 hours can sometimes lead to the chicken fibers breaking down too much, resulting in a tougher or mushier texture rather than more tender meat.
4. Master the Grilling Process: Preheat your grill to a steady medium-high heat, targeting an internal temperature of approximately 400°F (200°C). Before placing the chicken, ensure your grill grates are immaculately clean and well-greased. A simple yet effective method is to dampen a paper towel with a high-smoke-point oil (like vegetable or canola oil), grip it firmly with tongs, and carefully rub it across the hot grates. This prevents the chicken from sticking and helps achieve those desirable, beautiful grill marks. Once the grill is perfectly preheated, place the marinated chicken directly onto the oiled grates.
5. Simultaneously Prepare Coconut Rice & Finishing Sauce: While your chicken is sizzling on the grill, pivot your attention to creating the perfect accompaniments. For the luscious coconut rice, combine 1 cup of uncooked basmati rice, the remaining coconut milk from the can (which should be approximately 1 ½ cups after reserving the initial amount), ½ cup of water, and ½ teaspoon of salt in a medium saucepan. Stir gently, then bring the mixture to a boil over high heat. As soon as it boils, immediately reduce the heat to its lowest setting, cover the pot tightly, and let it simmer undisturbed for 13-18 minutes, or until all the liquid has been absorbed and the rice grains are tender and fluffy. Remove the pot from the heat, keeping it covered, and allow it to stand for another 10-15 minutes to steam perfectly before fluffing with a fork. Concurrently, take the ¾ cup of reserved marinade from the fridge and pour it into a small saucepan. Bring it to a rolling boil over high heat and let it gently simmer for 1-2 minutes, stirring occasionally, until it visibly reduces and thickens into a rich, aromatic sauce. Remove from heat once desired consistency is reached.
6. Artful Serving & Garnish: Once your grilled chicken has rested and your coconut rice is fluffed, it’s time for the final assembly. Arrange a generous portion of the fragrant coconut rice on each serving plate. Neatly place the perfectly grilled curry chicken alongside or on top of the rice. Drizzle the warm, reduced curry sauce generously over the chicken. For an added burst of freshness, color, and texture, garnish with a sprinkle of freshly chopped cilantro, a squeeze of fresh lime juice (from the remaining lime), and a handful of finely chopped cashews or other favorite nuts, if desired. Serve immediately and relish every sensational bite!

Pro Tips for Perfectly Grilled & Tender Curry Chicken

Achieving grilled chicken that’s both juicy and bursting with flavor is an art, but these expert tips will help you master it:

• Ensure Even Thickness: This is arguably the most crucial step for perfectly cooked chicken. Pounding your chicken breasts to an even thickness (around ¾ to 1 inch) ensures that all parts cook at the same rate, preventing thinner edges from drying out while thicker sections remain undercooked. Use a meat mallet or the bottom of a sturdy frying pan, placing the chicken between two sheets of plastic wrap to keep things tidy.
• Even Marinade Distribution: To guarantee every inch of your chicken absorbs maximum flavor, don’t just let it sit! If using a bowl, turn the chicken pieces periodically. If using a sealable bag, gently knead and massage the bag every now and then. This ensures continuous contact with the marinade, leading to a consistently flavorful result.
• Prevent Sticking with Oiled Grates: Nothing ruins a beautiful grilled piece of chicken faster than it sticking to the grates. Always preheat your grill thoroughly to a medium-high temperature. Then, using tongs, carefully rub a paper towel soaked in a high-smoke-point oil (like vegetable or canola oil) across the hot grates just before placing the chicken. This creates a non-stick surface and helps achieve those desirable char marks.
• Rest Your Chicken: Patience is a virtue when it comes to grilling. Once your chicken reaches the safe internal temperature, transfer it to a clean plate or cutting board and cover it loosely with aluminum foil. Allow it to rest for a minimum of 5-10 minutes. This essential step allows the muscle fibers to relax and reabsorb their juices, resulting in incredibly moist, tender, and flavorful chicken.
• Monitor Internal Temperature: For food safety and precision, always use an instant-read meat thermometer. Insert it into the thickest part of the chicken, avoiding any bones. Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). Aim to pull the chicken off the grill when it reaches 160°F (71°C), as carryover cooking will bring it to the final desired temperature during the resting period.
• Don’t Overcrowd the Grill: Resist the temptation to load too much chicken onto the grill at once. Overcrowding significantly drops the grill’s temperature, leading to steamed rather than seared chicken. This prevents proper browning and can result in rubbery meat. Cook in batches if necessary, ensuring proper spacing between pieces.
• Clean Grates for the Best Flavor: Starting with clean grill grates is not just about preventing sticking; it’s about flavor. Leftover food particles from previous cooks can impart off-flavors to your fresh chicken. Give your grates a good brush after preheating for optimal taste.

Serving Suggestions & Delightful Pairings for Your Curry Chicken

While our Grilled Curry Chicken stands out as a star dish, especially when served atop fluffy coconut rice and adorned with fresh herbs, you can further enhance your dining experience with these versatile side dishes and creative serving ideas:

• Warm, Pillowy Naan Bread: A classic companion to any curry, warm naan is perfect for scooping up every last drop of that incredible sauce. Simply heat homemade or store-bought naan on the grill for 20-30 seconds per side until it’s warmed through and slightly puffed.
• Crisp Asian Cucumber Salad: A light, tangy, and refreshing cucumber salad offers a wonderful textural and flavor contrast to the rich, savory curry, providing a delightful palate cleanser.
• Colorful Roasted Vegetables: A medley of seasonal roasted vegetables such as bell peppers, zucchini, broccoli, or asparagus adds vibrant color, essential nutrients, and another layer of deliciousness to your plate.
• Cooling Yogurt Raita: A simple homemade raita (yogurt with chopped cucumber, mint, and a pinch of cumin) can provide a wonderfully cooling balance to the curry’s spices, especially if you’ve added extra cayenne.
• Sweet Mango Chutney: For those who enjoy a sweet and savory contrast, a spoonful of store-bought or homemade mango chutney adds a delightful fruity note that complements the curry flavors beautifully.

For a lighter, yet equally satisfying meal, consider chopping the Grilled Chicken Curry into smaller, bite-sized pieces. Serve it creatively in crisp lettuce wraps, accompanied by a spoonful of the fragrant coconut rice and a generous sprinkle of fresh cilantro. This makes for an interactive and refreshing dining experience, perfect for a warm evening.

More Irresistible Curry Recipes to Explore

If the vibrant and aromatic flavors of this Grilled Curry Chicken have captured your heart and taste buds, then you’re in for a treat! We invite you to delve deeper into our collection of fantastic curry recipes, each offering a unique and delicious culinary adventure:

• Creamy Curry Chicken Salad: A lighter, refreshing take on curry, perfect for sandwiches or served elegantly in crisp lettuce wraps.
• Hearty Sweet Potato Curry: A wholesome and satisfying meatless curry, rich in flavor and packed with nourishing vegetables.
• Classic Coconut Curry Chicken: A perennial reader favorite, offering a rich, creamy, and comforting take on traditional chicken curry.
• Authentic Yellow Chicken Curry with Potatoes: A robust and deeply flavorful curry featuring tender chicken and hearty potatoes, a true staple.
• Effortless One-Skillet Chicken Curry and Rice: The ultimate simple and easy curry, designed for minimal cleanup and maximum flavor in a single pan.

Grilled Curry Chicken

By Chelsea Lords

This quick and easy Grilled Curry Chicken is bursting with flavor from a simple, aromatic marinade and pairs perfectly with creamy coconut rice. An ideal, vibrant meal for any day of the week!

Prep Time: 30 minutes

Cook Time: 10 minutes

Marinating Time: 2 hours (up to 8 hours)

Total Time: Approximately 2 hours 40 minutes (including minimum marinating time)

Servings: 4 servings

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Equipment

• Grill (Gas or Charcoal)
• Large mixing bowl
• Whisk
• Meat mallet or heavy frying pan
• Large sealable plastic bag or shallow dish
• Small pot (for sauce)
• Medium saucepan with lid (for rice)
• Instant-read meat thermometer (highly recommended)
• Tongs
• Measuring cups and spoons
• Cutting board

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 large limes (zested and juiced, plus extra wedges for serving if desired)
• 2 to 3 cloves garlic, minced (adjust to your preference)
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons salt (or to taste)
• 2 teaspoons yellow curry powder
• 1/8 teaspoon cayenne pepper (optional, for a subtle heat)
• 1 (14-ounce) can full-fat coconut milk (divided as per instructions)
• 1-3/4 pound boneless, skinless chicken breasts (approximately 3 large breasts, or use chicken thighs for richer flavor)
• 1 cup uncooked basmati rice
• Fresh cilantro, chopped (optional, for serving)
• Finely chopped cashews or peanuts (optional, for serving)
• 1/2 cup water (for coconut rice)

Instructions

1. Prepare the Dual-Purpose Marinade: Before adding any chicken, ensure you will remove ¾ cup of the marinade for later use as a sauce. In a large bowl, combine the soy sauce, honey, olive oil, 1 tablespoon of lime zest, ¼ cup of lime juice, minced garlic (adjust amount to your taste), ground cumin, ground coriander, salt (taste and adjust as needed), yellow curry powder, and cayenne pepper (if using). Stir the full-fat coconut milk thoroughly in its can before measuring out ½ cup to add to the mixture. Whisk all these ingredients together until completely smooth and well integrated. Carefully measure out ¾ cup of this vibrant marinade and transfer it to a separate small container or bowl, then place it in the fridge to chill. This will be used to make your finishing sauce.
2. Prepare the Chicken: Pat your chicken breasts completely dry with paper towels. For thicker breasts, slice them in half horizontally to create two thinner cutlets. Place the chicken between plastic wrap and use a meat mallet or the bottom of a heavy pan to pound it to an even thickness of about ¾ to 1 inch. This ensures uniform cooking and better marinade absorption. Transfer the prepared chicken to a large sealable plastic bag or a non-reactive shallow dish.
3. Marinate the Chicken: Pour the remaining marinade over the chicken, ensuring all pieces are well coated. If using a bag, gently knead it to evenly distribute the marinade. Seal the bag (or cover the dish) and refrigerate for a minimum of 2 hours, and no longer than 8 hours. Marinating for too long, especially with acidic lime juice, can begin to cook the chicken and may lead to a tougher texture.
4. Preheat and Oil Your Grill: Clean your grill grates thoroughly. Preheat your grill to a medium-high temperature, aiming for about 400°F (200°C). Once hot, take a paper towel soaked in vegetable oil, hold it with tongs, and carefully rub it across the hot grill grates. This crucial step prevents sticking and helps create beautiful sear marks on the chicken.
5. Grill the Chicken to Perfection: Place the marinated chicken directly onto the oiled, hot grill grates. Grill for approximately 4-6 minutes per side. The exact time will depend on your grill’s heat and the thickness of the chicken. For 1-inch thick breasts at 400°F, typically 5 minutes on the first side and 4 minutes on the second side is sufficient. The chicken should be cooked through and reach an internal temperature of 160°F (71°C) at its thickest part (it will reach 165°F / 74°C during resting). Use a metal spatula to carefully remove the chicken to a clean plate or cutting board. Immediately cover it loosely with aluminum foil and let it rest for 5-10 minutes to lock in the juices.
6. Cook the Coconut Rice: In a medium saucepan, combine 1 cup of uncooked basmati rice, the remaining coconut milk from the can (which should be approximately 1 ½ cups), ½ cup of water, and ½ teaspoon of salt (or to taste). Stir the ingredients gently to combine. Place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer undisturbed for 13-18 minutes, or until all the liquid has been absorbed and the rice is tender. Remove the saucepan from the heat, keeping it covered, and allow it to stand for an additional 10-15 minutes. This steaming period ensures perfectly fluffy rice. Finally, fluff the rice with a fork and divide it onto your serving plates.
7. Thicken the Curry Sauce: While the rice is resting, pour the reserved ¾ cup of marinade (from Step 1) into a small pot. Bring it to a boil over high heat and continue to boil for 1-2 minutes, stirring constantly. The sauce will visibly reduce and thicken slightly. Once it reaches your desired consistency, remove the pot from the heat.
8. Serve & Garnish: Slice the rested grilled chicken into desired pieces. Arrange the chicken over the fluffy coconut rice. Generously spoon the warm, reduced curry sauce over the grilled chicken. For a final flourish, sprinkle with fresh cilantro, add a squeeze of fresh lime juice, and scatter finely chopped cashews or peanuts if you like. Serve immediately and enjoy this incredible meal!

Recipe Notes

Storage: Store any leftover grilled curry chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop over low heat, adding a splash of water or extra coconut milk if needed to prevent drying. For freezing instructions, please refer to the main article content above.

Nutrition Information

Please note: The nutrition information provided below is an approximation. It is automatically calculated and may vary based on specific brands of ingredients used and individual preparation methods.

• Serving Size: 1 serving
• Calories: 484 kcal
• Carbohydrates: 37.8g
• Protein: 30.8g
• Fat: 24.6g
• Cholesterol: 82.7mg
• Sodium: 283mg
• Fiber: 2.1g
• Sugar: 11.5g