Description
This Delicious Grilled Curry Chicken with Smashed Cucumber Salad offers a vibrant and flavorful combination of tender, marinated chicken thighs grilled to perfection and paired with a refreshing, spicy cucumber salad. The dish features rich coconut milk and aromatic red curry paste in the marinade, complemented by a bright, tangy salad with sesame oil and lime juice, making it a perfect meal for a warm day or any occasion.
Ingredients
Scale
Chicken Marinade
- 1 can (13.5 oz) Canned Coconut Milk (Substitute with non-dairy milk for a lighter version)
- 2 tbsp Red Curry Paste (Mae Ploy recommended; green curry paste works too)
- 1 tbsp Fish Sauce (Optional; can be omitted for vegetarian)
- 1/4 cup Fresh Cilantro (Substitute with parsley if needed)
- 2 tbsp Fresh Lime Juice (Lemon juice is a suitable alternative)
- 1 tsp Kosher Salt (Adjust to taste)
- 1 tbsp Brown Sugar (Honey or maple syrup can be used instead)
- 3 cloves Garlic (Minced garlic can be a substitute)
- 1.5 lbs Boneless, Skinless Chicken Thighs (Chicken breasts can be used instead)
Cucumber Salad
- 2 cups Persian Cucumbers (English or regular cucumbers can be substituted)
- 2 stalks Green Onions (Regular onions can be used, but will change taste)
- 1/4 cup Fresh Cilantro
- 2 tbsp Fresh Lime Juice
- 2 tbsp Toasted Sesame Oil (Olive oil is a viable alternative)
- 1 tbsp Fish Sauce (Optional)
- 1 tbsp Brown Sugar
- 1/2 tsp Crushed Red Pepper Flakes (Adjust according to spice preference)
- 1/2 tsp Kosher Salt (Adjust to taste)
Instructions
- Preparation: Gather and prepare all ingredients: mince garlic, chop cilantro, slice cucumbers and green onions for the salad.
- Make the Marinade: In a large bowl, whisk together coconut milk, red curry paste, fish sauce (if using), cilantro, lime juice, kosher salt, brown sugar, and minced garlic until the mixture is mostly smooth and well combined.
- Marinate Chicken: Add the boneless, skinless chicken thighs to the marinade, coating them evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat the Grill: Heat the grill to high temperature. Once it reaches the desired heat, reduce to medium-low to prepare for grilling.
- Grill Chicken: Remove chicken from marinade, letting excess drip off. Place chicken thighs on the grill and cook 4 minutes per side, brushing occasionally with the reserved marinade to enhance flavor and moisture.
- Make the Cucumber Salad: In a bowl, combine chopped cucumbers, green onions, cilantro, lime juice, toasted sesame oil, fish sauce (if using), brown sugar, crushed red pepper flakes, and kosher salt. Toss gently and let the salad sit for 10 minutes to develop flavors.
- Assemble the Dish: Transfer the grilled chicken to a serving platter, top with the smashed cucumber salad, and serve immediately for a fresh, flavorful meal.
Notes
- For a lighter version, substitute coconut milk with non-dairy milk such as almond or cashew milk.
- To make the recipe vegetarian, omit the fish sauce and replace chicken with firm tofu or chickpeas marinated similarly.
- Adjust the amount of crushed red pepper flakes to your preferred spice level.
- Chicken breasts can be used instead of thighs, but may cook faster and be less tender.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake at 400°F for 20-25 minutes.
- Use fresh lime juice over bottled for best flavor impact.
- The cucumber salad can be made ahead but is best fresh to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Keywords: grilled chicken, curry chicken, Thai chicken recipe, cucumber salad, red curry paste, coconut milk chicken, summer recipes, easy grilled chicken
