Grilled Curry Chicken Thighs

These Grilled Curry Chicken Thighs are easy to make and full of flavor. They will be your new go-to grilling dinner this summer, I’m sure!

We adore chicken curry in this house. Actually the chicken curry recipe that I make is a family classic that my grandma used to make and then my dad and uncles and now my sister and I. And all of the kids love it too. We love it so much we have it a few times a month.

But when summer rolls around, it’s too hot to make this beloved family favorite so we usually go without. That is until I decided to give Grilled Curry Chicken a go and woah baby, we’ll be making this all summer long. It’s really easy to make, just make sure you plan ahead because it does need at least a couple hours of marinating for the best flavor.

Let’s talk about what you’ll need to make it.

Grilled Curry Chicken Thighs Ingredients:

• CHICKEN THIGHS: I use boneless skinless chicken thighs for this recipe and I’m going to recommend that you do the same. This is for two reasons, one they cook a bit faster than chicken breasts and two they are going to give you much more tender, flavorful results. Trust me.
• ONIONS: My favorite part of my Grandma’s curry is the onions. So I had to include them in this dish. To do that I cut 1/2 inch thick slices, kept them together as much as possible in the marinade and grilled them. And they are perfection! You’ll want to use a yellow or white onion for the best flavor.
• OLIVE OIL: To help bring the marinade together.
• MADRAS CURRY POWDER: I love using madras curry powder because it is a bit spicier than regular curry powder. There are several different brands that make it like Spiceology and McCormick. I’ve also had luck buying some at HMart. If you want to tamp down the spice a bit you can use your favorite or even better make your own Homemade Curry Powder.
• LEMON JUICE: Adds acidity and brightness to the marinade.
• CILANTRO: I love the flavor and freshness that it adds and I use it both in the marinade and as a garnish.
• SALT

Step by Step Photos and Instructions:

As I said above, this recipe is really easy to make. You simply need to plan ahead a little bit so that the chicken has a chance to marinate.

• STEP #1: Combine all of the marinade ingredients together in a small bowl. Whisk to combine.
• STEP #2: Place chicken thighs into a resealable plastic bag (or other marinating container) and pour the marinade over the top. Seal the bag and toss it around to coat the chicken completely. Add the onions and gently massage the marinade into them taking care not to break them. Refrigerate for at least 2 hours.
• STEP #3: When ready, preheat your grill to 400 degrees. Place the chicken and onions on the grill. Cook about 6 minutes per-side or until the chicken and onions form nice grill marks and the chicken is cooked through.
• STEP #4: Use tongs to transfer chicken to a serving platter. Scatter onions around the chicken. You can leave them whole, or scatter them in ringlets. Garnish with cilantro and lemon wedges. Serve.

Storage and Leftovers:

These Grilled Curry Chicken Thighs should be stored in an airtight container in the refrigerator and used within a few days. You can reheat slowly or even serve cold as a protein in salads or chicken sandwiches.

Want even more curry in your life? Try these favorites!

Curry Rice: Jazz up your rice game with this flavorful rice! This Jasmine rice seasoned with curry powder, onions, garlic and chicken broth makes a great side!

This Curry Aioli is quick and easy! Made with mayonnaise, garlic, lemon and curry powder it is great with potatoes, chicken and seafood.

Shrimp Curry is an easy, flavorful weeknight dinner! Shrimp simmered in a creamy red curry coconut sauce. Delicious over rice!

Curry Pumpkin Soup: Velvety, luscious, pumpkin soup with a touch of spice from red curry and a touch of sweetness from coconut milk.