Curried Coconut Grilled Chicken that packs a huge flavor punch! Marinated in coconut milk and spices, this moist & decadently flavored chicken is a healthy gluten-free & paleo recipe to shake up the dinner menu!
Just call me the chicken lady! There will never be an end to the flavor combinations you can create and use to transform any boring cut of chicken. Since chicken is the only meat I eat, I have to get creative and keep it exciting! This recipe is an exacting one for the taste buds, so get ready!
It’s a gem I dug out of the recipe folder from summer of 2015. I’d been thinking about this recipe and knew it needed to be rediscovered and finally posted (it IS grilling season, right?) Sad story about this chicken though. It was one of those (seemingly many) times where I was in the middle of workin’ it on the grill and I come out a few minutes later to find the grill ran out of gas. For a girl who has 50 grills, like I have 50 blenders, I don’t know why this happens so often.
This chicken ended up being grilled on one side (the first half of cooking) and then frantically thrown in the oven to finish it off. So you might call this “grill-bake” chicken. But that also means you can grill it or bake it…or do both and you’ll still have a fantastic entree for the dinner table! The important part happens before the cooking process anyway!
It’s all in the marinade! I’m taking about creamy coconut milk combined with every Indian spice imaginable, then left to mingle and infuse with the chicken while in the fridge for an hour. All of the flavor gets soaked right up and once cooked, leaves you with one flavor-smacking moist piece of chicken!
Curried Coconut Grilled Chicken
- In a large ziplock bag, combine the chicken, coconut milk, and spices. Close and give it a shake and rub before placing the bag in the fridge to marinate for at least 1 hour.
- Once marinated, grill the breasts on a heated grill for 12 minutes each side (or until cooked through).
- Alternatively you can bake the breasts in a 375° oven for 30 minutes (or until cooked through).
I’ve made sure that we are fully loaded with gas for the foreseeable future! If I’m making chicken, it better well be on the grill (except when it was pouring last week and I ended up baking…in the cast iron!) Maybe I should start using my grill pan for more things than just carrot dogs…That’s an idea, right? Haha!
So tell me:
+ Are you breaking out all the grilling recipes yet?
+ How many grills do you have? I have a George Foreman, a grill pan, a charcoal grill, a portable (but large) tailgating gas grill, and the big bad boy traditional gas grill.
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