How to Make Grilled Curry-Coconut Chicken Breast - A Step-by-Step Guide

Grilled Curry-Coconut Chicken Breast is a dish that combines the flavors of Southeast Asia with the ease and simplicity of grilling. The combination of spicy curry and creamy coconut milk creates a rich and flavorful marinade that infuses the chicken with a depth of flavor that is sure to impress. This recipe is perfect for a summer barbecue or a weeknight dinner that is sure to please the whole family.

The key to this dish is the marinade, which is made with a blend of curry powder, ...

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Ingredients

  • 1 (14 ounce) can coconut milk
  • 2 tablespoons curry powder
  • 1 medium lime, zested and juiced
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground coriander
  • ¼ teaspoon white pepper
  • 3 medium scallions, sliced, white and green parts divided
  • 6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
  • fresh cilantro or parsley for garnish (optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 20 mins
  • Servings: 6
  • Yield: 6 chicken cutlets

  • Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove cutlets from the marinade, shaking off the excess. Discard marinade.
  • When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.
  • Nutrition

    351 cal.

    • Total Fat: 24g
    • Saturated Fat: 15g
    • Cholesterol: 65mg
    • Sodium: 608mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 21g
    • Vitamin C: 6mg
    • Calcium: 49mg
    • Iron: 4mg
    • Potassium: 365mg