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:
Grilled Thai Chicken Breast with Sweet Chili Garlic Sauce
Thai Chicken Skewers with Sweet and Spicy Chili Sauce
Thai Coconut Curry Chicken with Peanut Sauce (with red curry paste)
Thai Barbecue Chicken (with roasted coriander)
Thai Beef Satay Skewers with Peanut Sauce
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.
EA-The Spicy RD says
Mmm…..All I can think about eating right now is this Thai Grilled Chicken, and it’s only 6:30 in the morning! 🙂 So happy for you that your boys are home for the summer. We have been working on a backyard remodel for almost a month now, and I can’t wait for it to be done so we can grill this yummy chicken!
We’re thrilled to have the boys home this summer – we know it will be all too soon before they start living away from home for good. Can’t wait to hear more about your backyard remodel – it will be so nice!
Jessica @ Nutritioulicious says
This looks great! I make a similar coconut lime chicken on the grill. Love the flavor combo!
Thanks Jessica – I love the combination of coconut + lime!
Rebecca @ Strength and Sunshine says
Now my grilled chicken obsession GROWS even more 😉
I’m always looking for new ways to grill chicken during the summer 🙂
Arman @ thebigmansworld says
whoa…Jeanette way to spruce up my chicken options- These all look incredible!
Deanna Segrave-Daly says
Now i’m set for the summer on how I’m going to flavor my grilled chicken – every one of these recipes looks delish!
Thanks Deanna 🙂
Julia King says
Amazing! My goodness that made me so hungry 🙂
Grilling season is our favorite! That’s so wonderful that your boys are home for the summer too 🙂 Love the flavors of this chicken. It looks incredible!
Jan Eckland says
This looks insanely delicious and I can’t wait to try it!
Deborah @ The Harvest Kitchen says
I love everything about this chicken (some of my favorite flavors)! I will definitely be making this!! Great recipe!
Thanks Deborah – I hope you enjoy this!
Jeanette, is the curry powder in this recipe Indian curry powder?
Thanks – I can’t wait to try it!
Hi Jane – yes, I use Indian curry powder – I just made this last night for our family 🙂
ResQRinse Team says
This looks so great! Bursting with flavor. Love the use of coconut milk and turmeric, such powerhouse ingredients. Seems like you could use this tasty sauce with a variety of things as well. Thanks for sharing!
This sounds amazing. What can I substitute for coconut milk?
You could try milk (at least 2% so it has the richness of coconut milk), unsweetened almond, cashew or soy milk (you may want to thicken the sauce with some cornstarch slurry since these milks are quite thin compared to coconut milk)