Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Curry Chicken with Smashed Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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

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

Find it online: https://easyflavorhaven.com/grilled-curry-chicken-with-smashed-cucumber-salad/