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All RecipesPoultry

Jamie Purviance

Coconut-Curry Chicken Thighs with Cucumber-Lime Relish

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    8 to 24 h

  • Grilling Time

    11 to 12 mins

Serves 4
Prep Time
20 mins
Marinating Time
8 to 24 h
Grilling Time
11 to 12 mins

the Ingredients

20151023095404 Row Poultry 71


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


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


  • 01 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.
  • 02 About 1 hour before serving, combine the relish ingredients, season with 1 teaspoon salt, and then cover and refrigerate until ready to serve. 
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F). 
  • 04 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.

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