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Green Curry Grilled Chicken Thighs

"This is our green curry grilled chicken recipe that everyone asks for. It’s simply delicious!"


  • 4 chicken thighs (trimmed of excess fat and patted dry)

  • 2 tsp – salt

  • 1 tsp – sugar

  • 1.5 tbs – CurryFresh curry paste (red, yellow, or green). Each paste will give its own flavor signature.  For grilled chicken our favorite is the green paste.

Preparation & Cooking Steps

  • Score the chicken skin so it can grill evenly and absorb the marinade.  You can get boneless, skinless chicken thigh if you’d like.

  • Add sugar, salt, and curry paste to the chicken and rub thoroughly on the meat and under the skin.  A good technique is to rub the salt onto the chicken first and let rest 15-20 minutes then pat the chicken dry and rub on the curry paste and sugar.  The paste and it flavors adhere and penetrate the chicken better.

  • Let marinade 15 minutes or overnight in the refrigerator.

  • Set your grill to to medium high heat (about 375)

  • Brush the skin side of the thighs with light cooking oil, this reduces sticking and enhances grill marks.

  • Place the meat skin side down on the grill. This will render excess fat from the skin. Grill for about 6 minutes.

  • Turn the chicken over and grill for 4 minutes. Then check for desired results and turn over again every 1-2 minutes as necessary.

"This grilled chicken is great with rice or fried rice.  You can also slice the grilled thighs into strips and put inside a long baguette with mayo, fresh cucumber slices, pickles, several sprigs of cilantro, a few drops of soy sauce and my favorite Sriracha chili sauce – Shark Brand.  I then cut it into 2 inch portions along a diagonal and serve it up as mini sandwich appetizers.  The lemongrass and herb aromas really stands out." 

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