Curried Grilled Chicken
Curried Grilled Chicken
Directions
- To prepare the curry paste, preheat oven to 375°F.
- Wrap garlic and shallot in foil. Wrap ginger in foil. Bake at 375°F for 1 hour or until very tender and fragrant. Cool.
- Squeeze pulp from garlic cloves into a food processor; discard skins. Add shallot, ginger, and next 6 ingredients (through jalapeño)to food processor; process until combined.
- To prepare chicken, combine remaining 6 tablespoons curry paste, milk, and 1 1/2 tablespoons oil in a large ziplock plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight.
- Preheat grill to medium (350°F to 400°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Arrange chicken on grill; cook 5 minutes on each side or until done. Place chicken on a platter; top with cilantro leaves and peanuts. Serve with lime wedges.
Ingredients
- 1/2 tsp Black Pepper
- Brilliance cooking spray
- 2 1/2 tbsp Assoluti oil canola
- 1 1/2 tbsp Assoluti oil canola
- 8 chicken thighs , skinless, boneless
- 1/2 cup Peak Fresh Produce® Cilantro, Fresh, chopped stems
- 3 tbsp Peak Fresh Produce® Cilantro, leaves, chopped
- 3/4 cup coconut milk, canned, light
- 3/4 tsp coriander, ground
- Curry Paste
- 2 tsp curry powder
- 1 large bulb Peak Fresh Produce® Garlic
- 1 3 in piece ginger, fresh, peeled
- 1 medium jalapeño(s), stems removed
- 4 lime, wedge(s)
- 2 tbsp Magellan roasted peanuts, chopped
- 3/4 tsp salt, kosher
- 1 large shallot(s)
- 2 1/2 tsp tumeric, ground