Although it’s not quite summer, it sure does feel like it. School is almost out, my college boys are home, and grilling is back. We finally decided to invest in some outdoor furniture so we can spend more time outside this summer. I’m now wondering what took us so long. Our college boys are asking the same question…”why didn’t you do this when we were home?” Well, we’re fortunate they are home this summer, so that is precisely why we decided better late then never.
I’ve been making this Grilled Thai Curry Cilantro Garlic Chicken for years, and it’s a family favorite. Although we sometimes serve it with Sweet Thai Chili Sauce, I didn’t bother making any and no one missed it. This chicken is best marinated overnight, so try to plan ahead; otherwise, if you marinate it in the morning, you’ll be good to go. One trick I use when I grill chicken or fish is to place the chicken or fish on a baking tray lined with a piece of lightly oiled foil. I slide the whole thing on to the grill – this makes it so much easier to turn the pieces of chicken or fish and there’s no grill scraping in involved.
- 2½ pounds chicken pieces on the bone
- 4 tablespoons fish sauce
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon ground black pepper
- 1 cup coconut milk (canned)
- 2 tablespoons garlic, minced
- 2 tablespoons cilantro roots or stems, minced