Description
Grilled Curry Chicken with Smashed Cucumber Salad is a bold, flavor-packed dish featuring juicy, marinated chicken thighs and a zesty cucumber salad. Perfect for summer dinners, weeknight meals, or impressing guests at your next cookout.
Ingredients
For the Chicken:
¾ cup canned coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lime juice (from 1 lime)
½ teaspoon kosher salt
1 tablespoon brown sugar
2 garlic cloves, grated
2½ pounds boneless, skinless chicken thighs
Cooked rice, for serving
For the Smashed Cucumber Salad:
6 small Persian cucumbers, cut into 1½-inch slices and smashed
4 green onions, thinly sliced
¼ cup finely chopped fresh cilantro, plus more for garnish
¼ cup fresh lime juice (from 2 limes)
2 tablespoons toasted sesame oil
1 tablespoon fish sauce (optional)
1 tablespoon brown sugar
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
Instructions
Marinate the Chicken:
In a large bowl, whisk together coconut milk, red curry paste, fish sauce (if using), cilantro, lime juice, salt, brown sugar, and garlic. Reserve ¼ cup of the marinade, then add chicken and coat well. Cover and refrigerate for at least 30 minutes.Grill the Chicken:
Preheat grill to high, then reduce to medium-low. Grill chicken 4 minutes per side or until charred. Brush with reserved marinade and continue cooking until internal temp reaches 165°F (about 10 minutes total).Make the Salad:
In a medium bowl, toss smashed cucumbers, green onions, cilantro, lime juice, sesame oil, fish sauce (if using), brown sugar, red pepper flakes, and salt. Let marinate at room temperature for 10 minutes.Serve:
Arrange grilled chicken on a platter, top with cucumber salad, garnish with fresh cilantro, and serve with rice.
Notes
You can substitute chicken breasts, but reduce grill time to prevent drying.
If you don’t have a grill, a cast iron skillet or grill pan works great.
Make it dairy-free and gluten-free as listed.
For meal prep: store grilled chicken and salad separately to maintain freshness.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Grilling
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 470 Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg