Grilled Curry Chicken Thighs - Try this mouthwatering recipe for juicy, flavorful curry-infused chicken thighs cooked to perfection on the grill.
Course
Main Course
Prep Time20minutes
Cook Time20minutes
Marinating2hours
Servings4
Ingredients
8chicken thighs
3tablespoonscurry powder
4clovesgarlicminced
1tablespoonfresh gingergrated
1teaspoonpaprika
Salt and pepper to taste
For the Marinade:
1/4cupolive oil
2tablespoonssoy sauce
2tablespoonshoney
1tablespoonhot sauceadjust to your spice preference
Instructions
The Marination Madness
In a large mixing bowl, combine curry powder, minced garlic, grated ginger, paprika, salt, and pepper.
Toss in the chicken thighs like you're seasoning a salad – be generous with those spices!
In a separate bowl, whisk together olive oil, soy sauce, honey, and hot sauce to create the marinade.
Pour the marinade over the seasoned chicken thighs, making sure each piece gets a good soaking.
Cover the bowl with plastic wrap and let the flavors mingle in the refrigerator for at least 1-2 hours. For an extra flavor punch, leave it overnight.
The Grill Jamboree
Preheat your grill to medium-high heat, turning it into a fiery dance floor.
Take the marinated chicken out of the fridge and let it come to room temperature for about 15 minutes.
Grease the grill grates lightly to prevent sticking.
Place the chicken thighs on the grill, and let them sizzle away. Flip them every 5 minutes, ensuring each side gets that golden, crispy perfection.
While the chicken is grilling, mix up the glaze. In a small bowl, combine honey, soy sauce, and hot sauce. Set aside.
The Glaze Extravaganza
About 10 minutes before the chicken is done, start brushing the glaze onto each thigh. Do this a couple of times, letting the glaze caramelize and create that sweet and spicy goodness.
The Juicy Reveal
Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Once cooked to perfection, remove the thighs from the grill and let them rest for a couple of minutes.
Slice them up like you're revealing a culinary masterpiece, and arrange them on a plate