Grilled, Coconut Curry Chicken
Prep time
Cook time
Total time
This chicken is so moist and succulent with a very complex flavor, and only 8 ingredients! The secret is in the marinade, coconut milk, garlic, brown sugar, coriander and curry! Be sure to give it time to absorb all of that deliciousness, overnight is best, but at least 4 -5 hours. Then just grill! The chicken is incredibly tender and moist with a crispy crust and the flavor is outrageous!
Author: Ruth Guerri
Serves: 4
Ingredients
- 10 - 12 chicken legs or thighs or a combination, bone-in, skin on
- 1 can of coconut milk
- 5 cloves of garlic, smashed and chopped
- 2 Tbs of brown sugar
- 1 heaping tsp of coriander
- 1 Tbs of curry powder
- 2 tsp of salt
- 2 Tbs of fresh basil, chopped - optional
Instructions
- In a medium bowl, add in the coconut milk, garlic, brown sugar, coriander, curry powder and salt, stir well to combine.
- Place the chicken in a large ziplock bag, placed in a large bowl and pour in the marinade.
Let rest for at least 4 - 5 hours, overnight is best. Remove the chicken form the fridge about 30 minutes before grilling. Shake off excess marinade and pour the remaining marinade into a small saucepan, bring to a boil and cook for 4 - 5 minutes. Stir in the basil if using.- Prepare the grill for indirect heat, so coals all on one side, oil the grate and place the chicken on the "cooler" side of the grill, put the lid on and grill for 15 minutes, turn the chicken and grill for 15 more minutes.
That's all there is to it!
Serve the sauce on the side or drizzle over the warm chicken, jasmine rice is delicious with this! Enjoy!
