Grilled Curry Chicken with Smashed Cucumber Salad

Grilled Curry Chicken with Smashed Cucumber Salad is a flavorful fusion of Thai and Southeast Asian influences. This dish features juicy, red curry-marinated grilled chicken paired with a bright, refreshing cucumber salad. It’s the perfect meal for warm weather, combining smoky, spicy, and tangy elements in every bite.

Why You’ll Love This Recipe

• Bold flavors from red curry, lime, garlic, and herbs
• Juicy grilled chicken with a charred, caramelized crust
• Cool and crunchy cucumber salad for contrast
• Easy to prepare and great for outdoor grilling
• Naturally gluten-free and dairy-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• 2½ lbs boneless, skinless chicken thighs
• ¾ cup coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce (optional)
• ¼ cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 2 garlic cloves, minced
• Salt to taste

For the smashed cucumber salad:

• 6 Persian cucumbers, halved and smashed
• 4 green onions, sliced
• ¼ cup chopped cilantro
• ¼ cup lime juice
• 2 tbsp toasted sesame oil
• 1 tbsp fish sauce (optional)
• 1 tbsp brown sugar
• 1 tsp red pepper flakes
• ½ tsp kosher salt

To serve:

• Cooked jasmine rice or rice noodles
• Extra cilantro or lime wedges

Directions

1. Make the marinade
   In a bowl, whisk together coconut milk, red curry paste, fish sauce, cilantro, lime juice, brown sugar, garlic, and salt.
2. Marinate the chicken
   Reserve ¼ cup of marinade. Toss the rest with the chicken in a bowl or bag. Marinate for at least 30 minutes, or overnight for best flavor.
3. Grill the chicken
   Preheat grill to medium-high. Grill chicken for 4–5 minutes per side, basting with reserved marinade, until charred and internal temp reaches 165°F.
4. Make the salad
   Smash cucumbers lightly, then toss with scallions, cilantro, lime juice, sesame oil, fish sauce, sugar, red pepper flakes, and salt. Let sit 10–15 minutes.
5. Serve
   Plate the chicken with cucumber salad on the side. Add rice or noodles and garnish with cilantro or lime.

Servings and timing

• Servings: 6
• Prep time: 45 minutes (including marinating)
• Cook time: 20 minutes
• Total time: ~1 hour 5 minutes

Variations

• Use chicken breasts or tenders instead of thighs
• Make it vegan with grilled tofu or tempeh
• Add yogurt to the marinade for creaminess
• Serve with naan or lettuce wraps for variety
• Mix salad with edamame or avocado for extra texture

Storage/Reheating

• Store grilled chicken in the fridge for up to 4 days
• Keep salad separate and use within 1–2 days
• Reheat chicken gently on the stovetop or in oven
• Not ideal for freezing due to salad freshness

FAQs

1. Can I use store-bought curry paste?

Yes, most red curry pastes work well—adjust spice level as needed.

2. Is fish sauce necessary?

It adds depth but is optional; substitute with soy sauce if preferred.

3. What cucumbers are best?

Persian or English cucumbers work best for their crispness and low seeds.

4. Can I grill indoors?

Yes—use a grill pan on medium-high heat with proper ventilation.

5. Can I make this ahead?

Marinate the chicken ahead and prep the salad ingredients, but mix salad fresh.

6. Is this gluten-free?

Yes—ensure your curry paste and fish sauce are gluten-free.

7. Can I add other veggies?

Yes—grilled bell peppers or zucchini work well alongside the chicken.

8. Can I serve this cold?

Yes—great as a chilled lunch or picnic dish.

9. What pairs well with this dish?

Serve with jasmine rice, rice noodles, or coconut sticky rice.

10. Can I double the recipe?

Yes—easily scalable for larger groups or meal prep.

Conclusion

Grilled Curry Chicken with Smashed Cucumber Salad is a dynamic and satisfying dish that combines bold spices with cooling, fresh textures. It’s perfect for summer grilling or a weeknight meal that feels like a special occasion. Simple to make and full of flavor, it’s sure to become a staple in your dinner rotation.

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