Grilled Peanut Curry Chicken
recipes
This grilled peanut curry chicken features a three-ingredient marinade and tons of flavor, perfect for weeknight dinners or summer cookouts.
July 7, 2025
Grilled Peanut Curry Chicken
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This grilled peanut curry chicken features a three-ingredient marinade and tons of flavor, perfect for weeknight dinners or summer cookouts.
You know what dessert would go great with this? Strawberry Mango Swiss Roll.
Ingredients and Substitutions
• Peanut butter: I use the organic no salt added kind. But anything goes. Creamy, crunchy, whatever you have.
• Red curry paste: A bold, aromatic blend of chili, garlic, and spices. My favorite brand is Maesri. You can also use panang curry or masaman curry.
• Canned coconut milk: Not only does this add a fragrant creamy flavor, it also helps tenderize the chicken. A Taste of Thai and Chaokoh are my preferred brands.
Substitutions for canned coconut milk
- Buttermilk → Swap in 1 2/3 cup (400g) buttermilk.
- Greek yogurt → Swap in 1 2/3 cup (400g) Greek yogurt.
How to Increase the Recipe for Grilled Peanut Curry Chicken
The recipe makes enough marinade to flavor up to 3 lbs of chicken. For 6 lbs of chicken, double the marinade.
What to Serve with Grilled Peanut Curry Chicken
This goes great with white rice and something tangy like pickled cucumbers or papaya salad.
Grilled Peanut Curry Chicken
Ingredients
- 2 lbs chicken breast
- One (4-oz) can red curry paste
- One (400mL) can unsweetened coconut milk
- 1/2 cup (124g) peanut butter
- 1 teaspoon kosher salt
- Chopped peanuts, for garnish
- Cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- In a large resealable plastic bag or bowl, combine the curry paste, peanut butter, coconut milk, and salt. Add the chicken. Seal the bag (or cover the bowl with plastic wrap). Let marinate for at least 1 hour and up to 24 hours.
- Preheat a gas grill to 400 F (205 C). Grates should be clean; scrape if needed.
- Place the chicken to the hot grill. (No need to wipe off the marinade. Just keep whatever naturally comes up with each chicken breast.) Close the lid.
- Grill until the internal temperature, inserted into the thickest part of the chicken, reaches 165 F (75 C). This should take about 15 minutes (6 to 8 minutes per side).
- Transfer the chicken to a serving platter and cover with foil. Let rest 5 to 10 minutes. Sprinkle with peanuts and cilantro and serve with lime wedges.
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