Grilled Curry Chicken with Smashed Cucumber Salad

When I first created this Grilled Curry Chicken with Smashed Cucumber Salad, I wanted a recipe that felt like summer on a plate—bold, fresh, and effortlessly satisfying. I remember testing it one warm evening, the scent of coconut milk and lime juice mixing with smoky grilled chicken in the air. As the chicken sizzled over the fire, I quickly tossed together the cucumber salad, letting the zesty dressing soak into the cool, crunchy pieces. That very night, this dish became a new favorite at our table.

Why You’ll Love This Recipe
There are many reasons to fall in love with this recipe. It’s not only full of dynamic flavor, but it’s also incredibly easy to prepare. The chicken is soaked in a rich, red curry marinade with hints of lime and garlic, delivering a warm and slightly tangy taste. Meanwhile, the smashed cucumber salad brings a cooling contrast with every bite. Together, they make a complete and delicious meal.

Versatile
This recipe easily adapts to your preferences. You can grill the chicken outdoors or cook it in a skillet if needed. The cucumber salad works just as well as a side dish for other grilled meats, and you can even switch up the herbs to suit your taste.

Budget-Friendly
Another great reason to make this recipe is its affordability. Chicken thighs are one of the most cost-effective cuts, and Persian cucumbers are usually available at a good price. Most ingredients—like garlic, brown sugar, and lime—are pantry staples or can be reused in many other recipes.

Ingredients for Grilled Curry Chicken with Smashed Cucumber Salad
For the Chicken Marinade:

• ¾ cup canned coconut milk

• 2 tablespoons red curry paste

• 1 tablespoon vanilla extract (alcohol-free), 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

For Serving:

• Cooked rice

For the Cucumber Salad:

• 6 small Persian cucumbers, sliced 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 vanilla extract (alcohol-free), optional

• 1 tablespoon brown sugar

• 1 teaspoon crushed red pepper flakes

• ½ teaspoon kosher salt

  How to Make This Recipe

  I always start by preparing the marinade. In a large bowl, I whisk together the coconut milk, red curry paste, optional vanilla extract (as a substitute for fish sauce), fresh lime juice, chopped cilantro, salt, brown sugar, and grated garlic. It comes together quickly and smells absolutely amazing. I make sure it’s smooth and well-blended. Then, I add the chicken thighs, turning them over a few times to coat them thoroughly. I always save about ¼ cup of the marinade in a small bowl—this will be used later during grilling.

  After covering the bowl, I let the chicken rest in the fridge for at least 30 minutes. If you have time, letting it marinate for a few hours deepens the flavor.

  Step-by-Step Instructions for Making the Chicken

  1. Make the Marinade
     Combine the coconut milk, red curry paste, optional vanilla extract, lime juice, cilantro, kosher salt, brown sugar, and garlic. Whisk until the mixture becomes mostly smooth and creamy.

  2. Marinate the Chicken
     Add the boneless, skinless chicken thighs. Toss them gently in the marinade to coat all sides. Cover and refrigerate. Reserve ¼ cup marinade separately for basting during grilling.

  3. Prepare the Grill
     I preheat my grill on high heat first. Once it’s hot, I reduce the heat to medium-low. This allows the chicken to cook evenly without burning the outside.

  4. Grill the Chicken
     I remove the chicken from the marinade, letting any excess drip off. Then, I lay the pieces on the grill and cook each side for about 4 minutes, just until I see some nice char marks.

  5. Baste and Finish Cooking
     Using the reserved marinade, I brush the chicken while it continues to cook. I turn the pieces often and grill them for an additional 8–10 minutes. A meat thermometer helps—165°F internal temperature means it’s ready.

  Quick and Easy
  What I love most is that even with marination, this recipe doesn’t require hours of prep. The steps are fast, clear, and totally beginner-friendly. You don’t need fancy tools or exotic ingredients—everything’s simple and approachable.

  Make the Cucumber Salad

  While the chicken grills, I prepare the salad. First, I cut the Persian cucumbers into thick slices and lightly smash them with the side of a knife or a heavy cup. This technique helps the dressing seep into the cucumber, giving it more flavor.

  In a bowl, I combine the smashed cucumbers with green onions and chopped cilantro. Then I pour over a mixture of lime juice, toasted sesame oil, optional vanilla extract (in place of fish sauce), brown sugar, crushed red pepper flakes, and salt. I stir gently and let it sit at room temperature for about 10 minutes.

  The result is a bright, tangy salad that pairs beautifully with the grilled curry chicken.

  Customizable
  You can easily make this dish your own. Prefer chicken breast? Use it. Want a spicier kick? Add more red pepper flakes or a spoon of chili paste. You could even switch out the cucumber for zucchini or green mango slices.

  Crowd-Pleasing
  Every time I serve this dish to family or guests, I hear the same thing—“This is amazing!” The flavors are well-balanced, the salad is refreshing, and the grilled chicken has that irresistible charred, smoky edge. Plus, it’s dairy-free, gluten-free, and low-carb, so it fits a variety of diets.

  Serving Suggestion
  Once everything’s ready, I arrange the grilled chicken on a large platter and spoon the cucumber salad over the top. A little extra chopped cilantro adds a fresh finish. I usually place a bowl of steamed rice on the side so everyone can build their own plate.

  This is one of those meals that looks as good as it tastes. Whether it’s a quiet weeknight dinner or a small gathering, it always hits the mark.

  FAQs

  Can I use chicken breast instead of thighs?
  Yes, you can substitute chicken thighs with boneless, skinless chicken breasts. However, make sure to adjust the cooking time, as breasts cook faster and can dry out more quickly than thighs.

  What if I don’t have a grill?
  No problem. You can cook the marinated chicken in a grill pan or a non-stick skillet over medium heat. Bake it in the oven at 400°F if needed—just remember to baste it with the reserved marinade for flavor.

  Is fish sauce necessary?
  Not at all. You can skip it entirely or use vanilla extract (alcohol-free) as a substitute for added depth without altering the overall taste too much.

  How do I smash cucumbers properly?
  Use the flat side of a chef’s knife or a heavy mug to press down gently on the sliced cucumbers. The goal is to break them open slightly, not to crush them completely.

  Can I make the cucumber salad ahead of time?
  Yes, but only by 30–60 minutes. Too much time will cause the cucumbers to lose their crunch. Keep it covered at room temperature until serving.

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  Grilled Curry Chicken with Smashed Cucumber Salad

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  This Grilled Curry Chicken with Smashed Cucumber Salad brings bold, vibrant flavors to your table with minimal effort. Juicy chicken thighs soak up a red curry and coconut milk marinade, while a refreshing cucumber salad balances everything with zesty brightness. Perfect for summer grilling or a flavorful dinner any time of year.

  • Total Time: 65 minutes
  • Yield: 45 minutes 1x

  Ingredients

  Scale 1x2x3x

  For the Chicken Marinade:

  • ¾ cup canned coconut milk

  • 2 tablespoons red curry paste

  • 1 tablespoon vanilla extract (alcohol-free), 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

  For Serving:

  • Cooked rice

  For the Cucumber Salad:

  • 6 small Persian cucumbers, cut into 1½-inch slices and lightly 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 vanilla extract (alcohol-free), optional

  • 1 tablespoon brown sugar

  • 1 teaspoon crushed red pepper flakes

  • ½ teaspoon kosher salt

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  Instructions

  • In a large bowl, whisk coconut milk, red curry paste, optional vanilla extract, lime juice, cilantro, salt, brown sugar, and garlic until smooth. Reserve ¼ cup of marinade.

  • Add chicken to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes.

  • Preheat grill on high, then reduce to medium-low. Remove chicken from marinade and grill for 4 minutes per side until charred.

  • Brush chicken with reserved marinade. Continue grilling and turning until chicken reaches 165°F internally, about 10 more minutes.

  • Meanwhile, make the salad: toss smashed cucumbers, green onions, and cilantro with lime juice, sesame oil, optional vanilla extract, brown sugar, red pepper flakes, and salt. Let sit for 10 minutes.

  • Serve grilled chicken on a platter, topped with cucumber salad. Garnish with cilantro and serve with rice

  Notes

  Marinating longer (up to 4 hours) intensifies flavor. You can grill or pan-sear the chicken depending on available tools.

  • Author: Mohamed
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes