Grilled Coconut Lime Chicken Curry

This is one of those recipes that you're going to want to make anytime someone comes over and will have it on repeat for the rest of the summer!  It's super easy to make and packed with flavor.  The best part of this recipe is that you can leave it to marinade overnight or prepare it just 30 minutes in advance!

My kids are particularly fond of this recipe.  The coconut milk and lime make the chicken extra tender and juicy.  The sauce has the perfect balance of sweet and spicy with the curry powder.  You can add fresh chilies or more curry powder if you like it spicy.  My kids are fond of the mild and sweet spice and that's how we tend to make it.

This recipe is a family favorite that can be grilled outside or done in a grill pan on the stovetop.  If you're in need of a new grill pan, I highly recommend the Pampered Chef Double Burner Grill Pan and Cast Iron Press.  I use it all the time in my house.  It's an investment, but it has a lifetime warranty.  It's also one pan that will take you through breakfast, lunch, and dinner!  If you'd like to get one for free or half-price, let me know! I can help you out by hosting a Virtual Pampered Chef Party!

Have you had a chance to check out my new Pampered Chef business? You should check it out now!  Send me an email to book a LIVE virtual party to help you get some fantastic free products! You can also follow my new crazy mom life on Facebook, Twitter, or Instagram.  

Grilled Coconut Lime Chicken Curry

homefamilylove.com

Servings: 6 ★ Smart Points: 5 ★ Points Plus: 7 ★ Calories: 276 ★ Total Fat: 11 g ★ Saturated Fat: 3 g ★ Protein: 44 g ★ Carbohydrates: 4 g ★ Fiber: 0 g ★ Sugars: 3 g ★ Sodium: 431 mg ★ Cholesterol: 135 mg

Ingredients:

· 2 lbs (900 g) chicken thighs, boneless and skinless (excess fat removed)

· 12 ounces (250 ml) coconut milk, light
· 3 tablespoons soy sauce
· 2 limes, juice and zest
· 1 tablespoon brown sugar
· 1 Tablespoon curry powder
· 1 teaspoon cumin

Directions:

1. In a medium bowl mix the coconut milk, soy sauce, limes, brown sugar, curry powder, and cumin.  Place the chicken in a dish or large freezer bag for marinating. Pour 1/3 cup of the coconut lime marinade into the bag.  Allow to marinade for at least 30 minutes.  

2. Grill the chicken over medium-high heat for 5-6 minutes on each side.  The chicken should no longer be pink and the juice should run clear.

3. Heat up the remaining marinade in a small sauce pan.  bring the marinade to a boil.  Reduce the heat to a simmer for 10 minutes until reduced.