Grilled Peanut Curry Chicken

Name: Grilled Peanut Curry Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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This Grilled Peanut Curry Chicken is anything but a boring chicken recipe. The marinade has just three ingredients: red curry paste, peanut butter, and coconut milk (plus a little salt). It might be simple, but it adds deep flavor on the outside while actually tenderizing the chicken on the inside. It’s one of my most-made dinners once grill season starts!

grilled peanut curry chicken breast on a white plate with green trim

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The Best Grilled Curry Chicken Breast

People might hear “grilled chicken breast” and assume dry, assume boring, and assume they’ve had it a hundred times before. This isn’t that. The marinade has only three ingredients, but red curry paste and peanut butter build real depth, and the coconut milk actively tenderizes the chicken while it sits. That’s the part people miss. This isn’t a rub or a glaze sitting on the surface, it’s changing the texture of the meat itself!

Typically, I don’t plan ahead for this one, and you don’t have to either. An hour in the marinade is genuinely enough to get flavorful, tender chicken. If you have more time, let it go overnight and the flavor gets even more pronounced. I make this on repeat all grill season, and when I have people over, it’s what’s on the table with a pitcher of my Cucumber Herb Garden Spritz next to it!

Why You Will Love This Grilled Curry Chicken

It’s a three-ingredient marinade. Red curry paste, coconut milk, and peanut butter are doing all the work here, so there’s no long shopping list.
It’s mostly hands-off. Once the chicken is marinating, you’re free until it’s time to grill.
It’s endlessly flexible with time. Marinate for as little as an hour or as long as 24, depending on your schedule.
It’s packed with flavor in every bite. The marinade doesn’t just coat the chicken, it seasons it all the way through.

Ingredients and Substitutions

Chicken breast: I use boneless, skinless chicken breast so the marinade can really soak in. Boneless thighs would also work well here and they are great on the grill!
Red curry paste: This brings the aromatic, spicy flavor of the dish. Different brands vary in heat level, so start with less if you’re spice-sensitive.
Unsweetened coconut milk: Adds richness and helps tenderize the chicken. Make sure to grab the canned kind, not the beverage-style coconut milk from the carton.
Peanut butter: Creamy or crunchy both work here. I like a no-salt-added variety so I can control the seasoning myself.
Kosher salt: Balances out the richness of the coconut milk and peanut butter.
Chopped peanuts, cilantro, lime wedges: These finish the dish with crunch, freshness, and acidity.

How to Make Grilled Peanut Curry Chicken

Hands holding a ziplock bag of chicken in a marinade.

Make the marinade. In a large resealable plastic bag or bowl, combine the red curry paste, peanut butter, coconut milk, and salt. Add the chicken to the marinade, seal the bag (or cover the bowl with plastic wrap), and let it sit for at least 1 hour and up to 24 hours.

Curry marinated chicken placed on a grill to cook.

Heat the grill. Preheat a gas grill to 400°F, and scrape the grates clean if needed. Place the chicken directly on the hot grill, letting any marinade that clings to it stay put.

Grilled curry chicken flipped over on the grill.

Grill the chicken. Close the lid and grill until the internal temperature reaches 165°F, about 15 minutes total (6 to 8 minutes per side).

Grilled curry chicken on a serving platter with lime wedges.

Rest and garnish. Transfer the chicken to a serving platter, cover with foil, and let it rest 5 to 10 minutes. Sprinkle with chopped peanuts and cilantro, and serve with lime wedges.

Pro Tips

Leave the marinade on. There’s no need to wipe the chicken down before it hits the grill. Whatever clings to it naturally will caramelize into extra flavor.
Marinate longer for deeper flavor. An hour will get you a great result, but if you have the time, letting it sit closer to 24 hours makes the flavor even more pronounced.
Use a meat thermometer. Grill time can vary depending on the thickness of your chicken breasts, so checking for 165°F internally is the most reliable way to know it’s done.
Double the marinade for a crowd. This grilled curry chicken recipe makes enough for up to 3 pounds of chicken. If you’re cooking for a bigger group, simply double it. It’s also a great option for meal prep!

What to Serve with Grilled Curry Chicken Breast

This curry grilled chicken is rich and a little spicy, so I like to serve it with something simple and starchy to soak up all that flavor, like steamed white rice or rice noodles. A bright, acidic side helps cut through the richness too. I like to serve it with simple pickled cucumbers, papaya salad, or a Shaved Asparagus and Arugula Salad!

Frequently Asked Questions

How should I store leftover grilled curry chicken breast?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, or in the microwave, to avoid drying the chicken out.

Can I make this in the oven instead of on the grill?

Yes. Bake the marinated peanut curry chicken on a lined sheet pan at 400°F (205°C) until it reaches an internal temperature of 165°F (75°C), about 20 to 25 minutes depending on thickness.

Can I freeze the marinated peanut curry chicken?

Absolutely. Combine the marinade and raw chicken in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling as directed.

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