This Grilled Thai Curry Cilantro Garlic Chicken is a wonderful summer dish. Serve with Thai Sweet Chili Sauce.
Summer is here in Connecticut and outdoor living is one of the pleasures I look forward to. Three years ago, we invested in some nice outdoor furniture, including an oversized cantilever umbrella (which I highly recommend). This year, we invested in a gas fire pit which will make entertaining even more fun.
I’ve been making this Grilled Thai Curry Cilantro Garlic Chicken for years, and it’s a family favorite. We sometimes serve it with Sweet Thai Chili Sauce, which compliments the herbs and spices in this chicken dish.
I use chicken thighs or drumsticks because I think it stays moist and juicy, and has more flavor than breast meat.This chicken is best marinated overnight, so try to plan ahead; otherwise, if you marinate it in the morning, you’ll be good to go. If you’re really in a pinch, score the chicken on both sides so the marinade penetrates the pieces faster. I’ve done this and let the chicken marinate just two hours, and it’s still delicious.
One trick I use when I grill chicken or fish is to place the chicken or fish on a baking tray lined with a piece of lightly oiled foil.
I slide the whole thing on to the grill – this makes it so much easier to turn the pieces of chicken or fish and there’s no grill scraping in involved.
Here’s a video to show you how this Grilled Thai Curry Cilantro Garlic Chicken is made:
For more Thai grilling recipes, check out these recipes:
Thai Coconut Curry Chicken with Peanut Sauce (with red curry paste)
Grilled Thai Chicken Recipe
- 2 1/2 pounds chicken pieces on the bone
Thai Chicken Marinade
- 4 tablespoons fish sauce
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 1 cup coconut milk canned
- 2 tablespoons garlic minced
- 2 tablespoons cilantro roots or stems minced
- Mix together Thai Chicken Marinade in large bowl. Add chicken and toss well to coat all pieces. Marinate in refrigerator overnight.
- Grill until done.