Curried grilled chicken with peanut sauce
This is a super easy dish to make for a crowd. Everything can be prepared in advance if you’d like. The chicken can be grilled and kept warm in the oven, and the peanut sauce can be made in advance and reheated. When you are ready to serve, dish out your bed of spinach on a platter, arrange your grilled chicken, and dollop with peanut sauce. Garnish with chopped peanuts and sliced scallions if you like.
If you’re feeding a crowd, consider pairing with my Rice noodle salad with Thai chili lime dressing. I promise it will be a hit!
Notes:
Generally, I prefer to use bone in, skin on thighs and drumsticks for this dish. They are the perfect size for people to grab one or two pieces of chicken, and they are virtually impossible to overcook. The extra fat in the dark meat ensures the meat will stay moist even if you neglect it on the grill or warming in the oven while you are entertaining your guests.
Marinate your chicken:
Make sure to marinate your chicken at least 30 minutes before cooking. But 2 hours to overnight will ensure the best flavor.
Peanut Sauce:
You can find my Peanut Sauce recipe here. This chicken and spinach would go equally well with this Green Tahini Sauce recipe. You could garnish with some Spiced Chic Peas as well if you wanted a little more flare.
Curried grilled chicken with peanut sauce and fresh spinach
Ingredients
Curried grilled chicken ingredients:
- 2 to 3 pounds bone in, skin on chicken thighs and drumsticks
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 2 tablespoon salt
- 1 cup coconut milk
- 1/4 cup vegetable oil
- 1 tablespoon red chili flakes
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh ginger minced
Assembled dish:
- 1 recipe peanut sauce
- 1-2 large bags fresh spinach
Instructions
Marinate Chicken:
- Add all of the marinade ingredients to a bowl, stir to combine and add chicken pieces and stir to coat each piece individually. Place in the refrigerator for at least 30 minutes and up to overnight.
Grill chicken:
- Heat the grill to medium high heat. Wipe the excess marinade off the chicken pieces and place on the grill skin side down. Grill for approximately 10 to 15 minutes until dark grill marks are present. Flip the chicken and grill for another 10 to 15 minutes until cooked through.
Putting it all together:
- Distribute your spinach evenly on your platter.
- Next, place the grilled chicken pieces over the spinach leaving a fringe of spinach around the edge of the platter.
- Dollop the peanut sauce evenly over the chicken.
- If desired garnish with chopped peanuts and sliced scallions.
