Grilled Curry Chicken

Slices of chicken on a bed of rice, drizzled with a curry sauce.

5 from 4 votes

Get ready to fire up the grill with this mouthwatering grilled curry chicken recipe! Marinated in a blend of soy sauce, curry powder, lime juice, garlic, and ginger, it's the perfect way to add some spice to your summer.

Prep Time10

Cook Time14

Marinating Time1

Total Time1 25

Course: Entrees

Cuisine: Asian

Keyword: Grilled Chicken

Servings: Servings

Calories: 242kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The marinade:

⅓ cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 teaspoons curry powder

Chicken and sauce:

4 (6 ounces each) boneless, skinless chicken breasts
1 cup low sodium chicken broth
1 tablespoon cornstarch
Minced cilantro or parsley for garnish

Instructions

The marinade:

In a glass container or a ziplock bag, combine soy sauce, lime juice, garlic, ginger, and curry powder. Whisk the mixture together.
Add the chicken breasts and stir to coat. Cover and refrigerate for 1-2 hours, turning the chicken occasionally.

Chicken and sauce:

Preheat the barbecue to high heat and then turn it down to medium-high. Brush the grates with oil (I use avocado oil).
Remove the chicken from the marinade. Reserve the marinade. Cook the chicken on the grill until it is just done, about 4-5 minutes per side. The internal temperature should be 165 degrees F.
Once the chicken is done, remove it from the grill and let it rest until the sauce is done.
Pour the reserved marinade into a medium saucepan. Transfer 2 tablespoons of the chicken broth to a small bowl. Add the cornstarch and stir to combine. Add the cornstarch mixture to the marinade. Add the remaining chicken broth.
Bring the sauce to a boil, then reduce to a lively simmer, until the sauce coats a spoon, whisking frequently, about 10 to 12 minutes. Stick an instant read thermometer into the sauce. Because the marinade contains raw chicken juices, it should reach 165 degrees F to ensure that it’s safe to eat.
Cut the chicken across the grain. Serve on a bed of rice. Spoon the sauce over the chicken and garnish with a little chopped cilantro or parsley. There will be extra sauce. Drizzle it over the rice, if desired.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition