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Coconut-Curry Chicken Thighs with Cucumber-Lime Relish

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    8 to 24 h

  • Grilling Time

    11 to 12 mins

Ingredients
Instructions

the Ingredients

20151023095404 Row Poultry 71

Marinade

  • Completed step 1 can (13½ ounces) unsweetened coconut milk
  • Completed step 1 teaspoon fresh lime zest
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 4 teaspoons sugar sugar
  • Completed step 1 tablespoon curry powder
  • Completed step 2 teaspoons kosher salt
  • Completed step ¼ teaspoon ground cayenne pepper
 
  • Completed step 8 boneless, skinless chicken thighs, about (2 pounds) total

Relish

  • Completed step ½ English cucumber, cut into ¼-inch dice
  • Completed step 1 plum tomato, seeded and cut into ¼-inch dice
  • Completed step ⅓ cup diced (¼-inch ) red onion
  • Completed step ¼ cup finely chopped fresh cilantro leaves
  • Completed step ½ serrano chile pepper, seeded and finely chopped
  • Completed step 1 tablespoon fresh lime juice
  • Completed step 1½ teaspoon granulated sugar
  • Completed step 1 teaspoon white distilled vinegar
 
  • Completed step Kosher salt
  • Completed step 4 naan
  • Completed step 1 tablespoon olive oil

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium bowl whisk the marinade ingredients. Place the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 8 to 24 hours, turning the bag occasionally.
  • About 1 hour before serving, combine the relish ingredients, season with 1 teaspoon salt, and then cover and refrigerate until ready to serve. 
  • Prepare the grill for direct cooking over medium heat (350° to 450°F). 
    Prepare the grill for cooking over medium heat (400°F). 
  • Remove the thighs from the bag and shake off any excess marinade. Discard the marinade. Grill the thighs over direct medium heat, with the lid closed, until the meat is firm and the juices run clear, about 10 minutes, turning once or twice. Remove from the grill. Brush both sides of the naan with the oil, season with salt, and grill over direct medium heat until golden, 1 to 2 minutes. Serve the thighs warm with the cucumber relish and naan.
    Remove the thighs from the bag and shake off any excess marinade. Discard the marinade. Grill the thighs over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 10 minutes, turning once or twice. Remove from the grill. Brush both sides of the naan with the oil, season with salt, and grill over direct medium heat until golden, 1 to 2 minutes. Serve the thighs warm with the cucumber relish and naan.
    Remove the thighs from the bag and shake off any excess marinade. Discard the marinade. Grill the thighs over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, about 10 minutes, turning once or twice. Remove from the grill. Brush both sides of the naan with the oil, season with salt, and grill over medium heat until golden, 1 to 2 minutes. Serve the thighs warm with the cucumber relish and naan.

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