Coconut Curry Chicken
This easy and delicious main dish is inspired by Thai Chicken Satay. It's a perfect blend of spicy, salty, sweet and acidic.
Equipment
- Cast Iron Pan/Grill Pan
Ingredients
- 1 package chicken thighs (6), skinless and boneless
Marinade:
- 3 tablespoons olive oil
- 1 large lime, zest and juice
- 1 tsp coriander, ground
- 2 tablespoons soy sauce
- 1-1 1/2 tsp kosher salt
- 3 tablespoons palm sugar, or brown sugar
- 1 tablespoon curry power, Thai blend
- 1 tablespoon turmeric
- 3/4 cup coconut milk, canned
- 1-2 teaspoon Thai chili flakes, optional for heat
Garnish:
- 1` red jalapeno, sliced thinly (or any other pepper of your choice)
- 1/4 cup fresh cilantro, chopped
- 2-4 limes, halved
Instructions
Marinade:
- Add all of the marinade ingredients together in a bowl, except oil. Slowly drizzle in olive oil while whisking until it's fully incorporated. Add marinade to the chicken, cover and marinate in the fridge. Allow the chicken to marinate for at least 2 hours or overnight.
Cooking the chicken:
- Heat up a pan (I use a cast iron grill pan) to medium high heat. Spray it with nonstick cooking spray or a splash of oil. Remove the chicken from the marinade and add to the pan. Allow some room in between them. You may have to cook in two batches. Cook for about 3 to 5 minutes a side or until a meat thermometer reads 165 degrees F.** I also throw my limes on the grill for about a minute, but this is optional.
- While the chicken is cooking, pour the remaining marinade into a small saucepan. Bring to a full boil for at least 3 minutes. This will kill off any bacteria from the chicken.* After you flip the chicken brush the tops with more curry marinade.
- Garnish with the thinly sliced peppers, chopped cilantro and lime juice.
Notes
*If you don't want to cross contaminate, just double the marinade recipe and divide before putting the chicken into it.
**If your chicken is done on the outside but still not to temp, simply toss it on a foil lined sheet pan and into a 350 degrees F. oven for 10 minutes.