Grilled Curried Chicken Thighs With Charred Vegetable Rice Recipes
GRILLED CURRY CHICKEN THIGHS
These grilled curry chicken thighs are juicy and flavorful. It requires minimal hands-on time and only 4 ingredients!
Provided by Shinee
Categories Main Course
Time 1h45m
Number Of Ingredients 4
Steps:
- Combine the yogurt, curry powder and salt in a large ziplock bag.
- Add chicken and turn to coat. Refrigerate for at least an hour or overnight.
- Heat the grill to medium.
- Remove the chicken from the bag and place on the grill.
- Grill the chicken until cooked through, about 35 minutes. Rest for 5 minutes before serving.
- Serve with steamed rice for a complete meal.
Nutrition Facts : Calories 544 kcal, Sugar 2 g, Sodium 970 mg, Fat 39 g, SaturatedFat 10 g, Carbohydrate 6 g, Fiber 2 g, Protein 43 g, Cholesterol 224 mg, TransFat 1 g, UnsaturatedFat 24 g, ServingSize 1 serving
CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
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- In a small pot, bring the coconut milk, lime juice, garlic and jalapeño to a simmer over medium heat. Whisk in the curry paste, simmer for 5 minutes and then remove from heat.
- Season the chicken with salt and pepper. Brush the grill grates with olive oil. Brush the chicken with the curry sauce and grill until well charred and fully cooked through, flipping as needed and occasionally basting with the curry sauce, 15 to 20 minutes.
- Transfer the chicken to a plate and tent with foil. Return the pot of curry sauce to the stove top and bring to a simmer. Simmer until slightly thickened, about 3 minutes. Brush the chicken once more with the sauce.
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