Nick's Recipes

Red Curry Grilled Chicken

Boneless, skinless chicken breasts marinated in red curry, soy, and citrus, then grilled until juicy

⏱️ Stapleschickendairy-free

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • ¼ tsp black pepper
  • 2 tbsp neutral oil (canola, vegetable, or grapeseed)
  • 1 tbsp tamari (lite)
  • 1 tbsp oyster sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp rice vinegar
  • 1 tbsp red curry paste
  • 2 garlic cloves, minced

Instructions

  1. 1Whisk the neutral oil, tamari, oyster sauce, lemon juice, rice vinegar, red curry paste, and garlic together in a bowl.
  2. 2Pat the chicken breasts dry, crack the black pepper over both sides, then place in a ziplock bag with the marinade. Press out the excess air, seal, and refrigerate 30 minutes to 2 hours.
  3. 3Take the chicken out of the fridge and let it sit for 20–30 minutes so it cooks more evenly.
  4. 4Preheat the grill to medium-high, about 400–450°F.
  5. 5Shake the excess marinade off the chicken and place it on the grill. Flip every 6 minutes until the internal temperature reaches 165°F.
  6. 6Rest the chicken for about 5 minutes while still warm, then slice against the grain.

Notes

  • Don't marinate much longer than 2 hours. The lemon juice and vinegar start breaking down the texture.
  • Shaking off the excess marinade before grilling prevents flare-ups from the sugars in the oyster sauce and curry paste.
  • Pull the chicken by temperature, not by time. Breast meat overcooks fast and thickness varies piece to piece.
  • Use a thermometer rather than relying on total time, since thickness varies.
  • Slicing warm (rather than cold) is easier and helps avoid a steamed texture.
  • Great with Red Curry Ramen.