Curried Chicken Thighs
Curried Chicken Thighs with a zesty cilantro-peanut salad and lime. This grilled chicken thigh recipe is flavor-packed, nutritious, and an absolute must-try!
Servings: 4 to 6
Equipment
- Grill, grill pan, or cast iron skillet (or baking dish if you prefer to bake the chicken)
Ingredients
- 1.5 to 2 lbs. boneless, skinless chicken thighs
- 1 cup canned full-fat coconut milk
- 1/4 cup yellow curry paste
- Kosher salt to taste
- 1 small bunch cilantro leaves and tender stems, roughly chopped
- 1/2 cup roasted peanuts, coarsely chopped
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. toasted sesame seeds
- 1 Tbsp. fresh lime juice, plus lime wedges from 1 lime for serving
- 1 tsp. fish sauce (sub soy sauce or tamari)
- 1 Fresno chile, seeds and ribs removed, minced (optional - or use a pinch of Aleppo pepper or chili flakes)
- Suggested for serving: white rice, fresh sliced mango, and avocado
Instructions
- Season chicken thighs generously with kosher salt. Place in a gallon-size zip-top bag along with coconut milk and curry paste. Remove air from bag before sealing. Massage marinade into chicken until well-coated. Refrigerate for 6 to 8 hours. (If you don't have a zip-top bag, use a large mixing bowl and cover tightly with plastic wrap.)
- Before cooking chicken, prepare Cilantro-Peanut Salad by combining cilantro, peanuts, sesame oil, sesame seeds, fresh lime juice, fish sauce (or soy sauce/tamari), and chile (if using) in a bowl; mix well. Taste and season with a pinch of kosher salt, if needed. Set aside while you cook the chicken. (The cilantro will soften as it sits.)
- Preheat grill, grill pan, or skillet over medium-high heat. Coat grill grates or pan with cooking oil. Remove chicken from marinade (discard remaining marinade) and arrange on grill (or in pan), and cook for about 5 minutes per side, or until cooked through.*Note: If you prefer baking the chicken, place chicken thighs in a 9x13-inch baking dish and bake at 425ºF for 20 to 25 minutes, until it reaches an internal temperature of 165ºF.
- Arrange chicken on a platter and scatter Cilantro-Peanut Salad overtop. Serve with lime wedges for squeezing over each serving. Enjoy over rice with fresh mango and avocado slices, if desired.
Notes
- To Store. Refrigerate leftover chicken in an airtight storage container for up to 3 days. Store the cilantro-peanut salad separately.
- To Reheat. Rewarm chicken in a baking dish in the oven at 350ºF or a covered skillet over medium-low heat. Top with salad mixture after the chicken is warm.
- To Freeze. You can freeze the chicken alone (not the salad) in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 6oz. chicken with salad topping | Calories: 315kcal | Carbohydrates: 4g | Protein: 31g | Fat: 19g | Saturated Fat: 4.5g | Sodium: 690mg | Fiber: 1.5g | Sugar: 1g