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Grilled Curry-Coconut Chicken Breast
Grilled Curry-Coconut Chicken Breast
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
140 minutes
Create a flavorful coconut curry marinade for juicy grilled chicken.
Ingredients:
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons curry powder
  • 1 medium lime, zested and juiced
  • 1 tablespoon honey
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon white pepper
  • 3 medium scallions, sliced, white and green parts divided
  • 6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
  • fresh cilantro or parsley for garnish (optional)
Instructions:
  • In a bowl, vigorously mix coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions. Transfer the marinade to a 1-gallon resealable plastic bag. Add chicken cutlets, remove excess air, and seal. Massage the bag gently to ensure the chicken is fully covered. Refrigerate for at least 2 hours, or up to 4 hours before cooking.
  • Heat up your outdoor grill to medium-high heat and lightly oil the grate.
  • Remove the cutlets from the flavorful marinade, ensuring to shake off any extra. Dispose of the leftover marinade.
  • Grill the cutlets until beautifully browned and cooked through, about 3 to 4 minutes on each side. Check with an instant-read thermometer which should register at least 165°F (74°C) in the center.
  • For serving, arrange the cutlets on a platter and garnish with the reserved chopped scallion greens and choice of chopped cilantro or parsley.

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