Coconut-Curry Grilled Chicken

Well, happy Monday y’all.

I think. *yawn*

Personally, I could use another day off.  The weekend was great, but we spent most of it canning – to the tune of 16 pints of fresh green beans, 18 pints of fresh tomato sauce and 8 pints of garlic dill pickles.  I wanted to do apple butter, too, but just ran out of time (and energy).  I do have to say, though, that I really do love canning (which is a good thing, since I think we’re going to spend next weekend doing the same thing), and the shelves in my basement are beginning to fill up rapidly with lard, tallow, beef stock, chicken stock, pickles, carrots, green beans and tomato sauce.  I have half a mind to can some sweet corn and fingerling potatoes while they’re they’re still in season, but, well, I’ll tell you why I probably won’t later this week.  *shrugs* You can never tell, though – the thought of home-canned vegetables of any variety in the dead of a very long Ohio winter is very appealing.

At any rate, in an attempt to make quick and easy meals this weekend while Beloved and I were up to our elbows in canning supplies, our grill saw a great deal of action.  We had two cut-up whole chickens in our freezer and I really wanted to marinate them in buttermilk, but you know I couldn’t do that so I settled for looking for chicken marinades containing coconut milk.  This is the one I settled on, and holy moley, is it GOOD.  There is just enough curry powder to make it fragrant but not overwhelm the other flavors, and the turmeric gives the chicken a lovely golden color.

The original recipe called for fish sauce and cilantro, but since I had neither (most readily available fish sauces contain sugar – many contain HFCS) the tamari and lime juice were perfectly acceptable substitutes – the lime juice lent lent the marinade a nice tartness, as buttermilk would have.  Feel free to use comparable amounts of fish sauce and cilantro if you like.

Note:  The calorie and carb count on the printable version are somewhat overstated, since most of the marinade is discarded.

Coconut-Curry Grilled Chicken

Coconut-Curry Grilled Chicken

serves 8

4 pounds chicken pieces (legs, wings, thighs, legs)
3/4 cup coconut milk
2 tablespoons tamari or gluten-free soy sauce
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon ground turmeric
1 teaspoon curry powder

Place the chicken in a large glass dish, just big enough to hold all the pieces. Whisk together the remaining ingredients in a large bowl; pour marinade over the chicken and turn to coat. Cover the dish with plastic wrap or aluminum foil and refrigerate, turning the chicken pieces periodically, for 2 to 8 hours.

Drain the chicken and discard the marinade.

Prepare your grill. When the coals are red in the center and coated in ash, grill the chicken for five minutes per side, or until golden brown. Move the chicken away from the direct heat and continue cooking, covered and turning occasionally, until the chicken reaches an internal temperature of 165º F, or until the juices run clear when pierced with a fork and the chicken is no longer pink at the bone, about half an hour.

If you cannot or do not wish to grill, pour the marinade off of the chicken and bake at 350º F for 45 minutes.

Printable version (requires Adobe Reader)


16 thoughts on “Coconut-Curry Grilled Chicken”

  1. This was delicious. Perfectly grilled too, if I do say so myself. There was a time that bone in chicken on the grill intimidated me but my grill and I are one with the universe these days – I call it my Gandhi Grill!

  2. LOL- I didn’t kow you had printable versions- It took me a while to find it right at the tip of my nose! Not only that but it has the calorie counts. LOL Nice Jan!

  3. Oh, this sounds good. I’m gonna see if Trader Joe’s has coconut milk. It’s been hot around here, and I’ve been grilling like crazy. I need new ideas!

  4. Nice recipe Jan! When you are looking at fish sauce, the best kind to get is from a bottle where you don’t recognise the writing. The reason? It has not been “Westernized.” You hit it bang on – HFCS has no place in my cupboard, and why would anyone want to put it into fish sauce?
    An acceptable substitute is Worcestershire sauce, (as long as it doesn’t have HFCS in it that is.)
    As for coriander, it’s too bad you didn’t have any. Maybe I should send you some of my Vietnamese variety… it is overtaking the other squares in the garden!

  5. Dinner tonight! Huge thumbs up from Jimmy! I made gingered carrots and couscous w/sweet potatoes as the sides. And I boiled up the left over marinade and served it as a sauce, which YES I KNOW made it ridiculously fattening, but DANG it was good.

  6. Ooh yum. Definitely on my to do list only w/o the tamari as soy doesn’t like me much. However, I have the tiniest little tip for you. Fish sauce is anchovies that have been aged and adulterated. Next time you might just add in a smashed anchovy or two. It’s amazing what it does for the flavor. 🙂

  7. This is a must try. Made my own grilled orange chicken this past weekend. I used 1 can frozen OJ, honey, gf soysauce, and garlic powder. So good.

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