Grilled Red Curry Chicken Thighs with Peaches
Prep Time
Cooking Mode
Grilled boneless chicken thighs are a flavourful option for summer meals. Make this easy fast-cooking protein extra special with a quick curry marinade and grilled peaches.
¾ cup coconut milk
3 ½ tbsp red curry paste
3 tbsp freshly squeezed lime juice
2 tbsp fish sauce
2 tbsp packed brown sugar
3 cloves garlic, minced
¾ tsp kosher salt
2 - 2 ¼ lbs boneless skinless chicken thighs (about 8)
⅓ cup chopped cilantro
3 slightly firm peaches, halved or quartered
1 ½ tsp vegetable oil
Cilantro leaves, to garnish
1 lime cut into wedges, to garnish
¾ cup coconut milk
3 ½ tbsp red curry paste
3 tbsp freshly squeezed lime juice
2 tbsp fish sauce
2 tbsp packed brown sugar
3 cloves garlic, minced
¾ tsp kosher salt
2 - 2 ¼ lbs boneless skinless chicken thighs (about 8)
⅓ cup chopped cilantro
3 slightly firm peaches, halved or quartered
1 ½ tsp vegetable oil
Cilantro leaves, to garnish
1 lime cut into wedges, to garnish
Directions
1In a large bowl, stir together coconut milk, red curry paste, lime juice, fish sauce, brown sugar, garlic and salt until combined. Add chicken and cilantro, stirring well to coat. Cover and refrigerate for at least 1 hour or overnight.
2Preheat a clean, oiled grill to medium-high heat.
3Cook chicken, flipping every 4 to 5 min. until a digital thermometer inserted into the thickest part reaches 165°F (74°C), about 12 to 15 min.
4Brush peaches with oil. Grill, flipping once, until peaches are softened and grill-marked, 4 to 6 min.
5Serve grilled boneless chicken thighs with peaches, cilantro, and lime wedges.
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