Thai-inspired marinated grilled chicken is packed with flavors of coconut milk, curry paste, soy, garlic and maple syrup - and it's super versatile.
Course: Main Course
Servings (change as needed): 4
1 1/2lbboneless, skinless chicken (thighs or breasts)
chopped cilantro or parsley for garnish
2tspred or green curry paste (or more)
2tbspmaple syrup (or honey) - use less if preferred
1tspminced garlic (1 clove)
MAKE THE MARINADE/SAUCE: Combine all marinade ingredients in a ziploc bag or container. Mix to combine.
MARINATE CHICKEN: Trim chicken if necessary and place in bag with the marinade. Make sure chicken is fully coated. Marinate in fridge for 3-4 hours or overnight. If short on time, marinate 30-40 minutes on the counter.
GRILL CHICKEN AND MAKE SAUCE: Heat grill to medium high. Remove chicken from marinade and pour marinade into a small saucepan. Pat excess moisture on chicken with a paper towel. Spray chicken with oil to prevent sticking to grill. Sprinkle with salt. Grill chicken for 3-4 minutes per side or until cooked through (an instant thermometer should read 160F). Don't overcook or chicken will become dry.
FINISH SAUCE AND SERVE: Heat marinade on medium high and boil for 2-3 minutes (this will make sure all germs from chicken are removed). Serve chicken with rice or quinoa and a vegetable side. Or place on top of quinoa, greens and broccoli to make a salad. Garnish with chopped cilantro or parsley. Pass the sauce.
Make Ahead: This chicken can be served hot, at room temperature or cold. Warm in microwave on high for 1 minute. Or in a 350F oven for about 6 minutes.