Red Curry Thai Chicken Thighs

These Red Curry Thai chicken thighs are a great recipe option if you are looking for a little sweet and a little heat on a skewer at your next party or tailgate. The marinade features a little sweet from the honey and sour cream while the red curry powder gives a little heat but not too much spice that overpowers the chicken.

First step to this red curry chicken thigh recipe is slicing 6 boneless skinless chicken thighs. You don’t want the chicken thighs on the grill for a long period of time because they could burn because of the honey so keep the strips of chicken thin. You can dice them as well to keep the size of the chicken as small as possible. Just remember though, keep the chicken large enough for you to put on skewers.

Once the chicken is sliced combine with all the other ingredients. Let the chicken marinate in your refrigerator for at least 12 hours.

Is red curry really hot?

Red Curry powder is not necessarily blistering hot. It will give a recipe some heat, but you won’t be fanning your tongue! When combined with some type of dairy product such as sour cream it balances out the heat makes for a fantastic marinade.

Once the chicken has marinated slide the pieces of chicken thigh onto the skewers. Don’t bend the pieces of chicken too much because they might start flipping around when you start moving the skewers on the grill. You can use two skewers per chicken kabob but it’s not necessary if you keep the chicken width narrow.

Place your skewers over direct heat on a 450 degree F gas grill. You don’t want to flip these red curry Thai chicken thigh skewers too much because they might start to fall apart on you. After 7 minutes flip the skewers and then after another 7 minutes flip again. You want to take them up to 165 degrees F before you take them off the grill.

I finish these red curry Thai chicken thighs with some yellow tomatoes and chopped cilantro. Enjoy at home or at your next tailgate!

Check these Red Curry Thai Chicken Thighs on the grill!

If you are looking for other meat on a stick ideas for your next party or tailgate check these out also!

Grilled Beef Marinated In Pumpkin Beer

Yogurt Marinated Chicken Skewers

Salmon Kabobs

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Thai Red Curry Chicken Thighs

By sear marks – Serves: 2

Prep Time: 15 minutes – Cooking Time: 15 minutes

These Red Curry Thai chicken thighs are a great recipe option if you are looking for a little sweet and a little heat on a skewer at your next party or tailgate.

Ingredients

• 6 boneless skinless chicken thighs
• 3 teaspoons red curry powder
• 1 teaspoon smoke paprika
• 1 teaspoon garlic powder
• 1 teaspoon ginger
• 1/2 teaspoon coriander
• 8 ounces sour cream
• 2 teaspoons honey
• 1 bunch chopped cilantro

Instructions

1

Slice each chicken thigh into 3 or 4 strips

2

Combine all other ingredients and stir

3

Put chicken in marinade and let sit for at least 12 hours in the refrigerator

4

Place chicken on skewers

5

Heat grill to 450 degrees F

6

Place over direct heat for 7 minutes and then flip the skewers and grill for another 7 minutes

7

Grill the chicken until 165 degrees F

8

Take off grill and garnish with chopped cilantro and tomato.

Notes

Always a good idea to soak your skewers if they are wooden for twenty minutes to help prevent burning while on the grill.