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grilled red curry chicken

Grilled Chicken Breasts With Lemon And Thyme

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Craving bold Thai flavors? Try this grilled red curry chicken recipe—juicy, smoky, and packed with spice! Quick, easy, and restaurant-worthy at home!
Course Main Course
Prep Time 10 minutes
Cook Time 14 minutes
Marinating 30 minutes
Servings 4

Ingredients

For the Marinade:

  • 2 lbs chicken thighs bone-in, skin-on for best flavor
  • 3 tablespoons Thai red curry paste Mae Ploy or Maesri recommended
  • 1 cup full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated

For Grilling & Serving:

  • 1 tablespoon vegetable oil for greasing the grill
  • Fresh cilantro or Thai basil for garnish
  • Lime wedges for serving
  • Crushed peanuts optional, for extra crunch

Instructions

Prepare the Marinade

  • In a large bowl, whisk together the red curry paste, coconut milk, fish sauce, lime juice, brown sugar, garlic, and ginger until fully combined.

Marinate the Chicken

  • Add the chicken thighs to the bowl, ensuring each piece is well coated with the marinade.
  • Cover and refrigerate for at least 30 minutes, but preferably overnight for maximum flavor absorption.

Prepare the Grill

  • Preheat your grill to medium-high heat (about 375-400°F).
  • Lightly oil the grill grates with vegetable oil to prevent sticking.

Grill the Chicken

  • Remove the chicken from the marinade, letting excess drip off.
  • Place the chicken skin-side down on the grill. Cook for 6-7 minutes per side, flipping once, until nicely charred and an internal temperature of 165°F is reached.

Rest & Serve

  • Transfer the grilled chicken to a plate and let it rest for 5 minutes to retain its juices.
  • Garnish with fresh cilantro or Thai basil and serve with lime wedges for squeezing over the top.
  • Pair with steamed rice, a Thai cucumber salad, or grilled vegetables for a complete meal.