Grilled Curried Chicken Thighs

The unique ingredients in green curry paste make this a delicious combination of flavors. Don’t worry, it’s not spicy, unless you want to add more. We love to serve this with Cilantro Lime Rice.

Serves: 4


6 Tbsp Green Curry Paste (available at most grocery stores in the Asian Section)

¾ cup canned light coconut milk

1 ½ Tbsp Flying Olive Cilantro and Roasted Onion, Lime, Garlic, Harissa (spicy), a mild-medium Single Varietal or a Combination of Choice (we like ¾ Tbsp each Cilantro and Roasted Onion and Lime Extra Virgin Olive Oil plus a little more for coating the grill

4-8 (depending on size) or 1 ½ lbs boneless chicken thighs

½ tsp kosher salt

½ tsp freshly ground black pepper

3 Tbsp chopped fresh cilantro leaves

2 Tbsp unsalted roasted peanuts, chopped

4 lime wedges


Combine the green curry paste, coconut milk, and 1 ½ Tbsp Flying Olive EVOO(‘s) of Choice in a large bowl. Whisk together. Place the chicken thighs in a large zip-lock bag, and add the marinade. Seal and refrigerate for 8 hours or overnight.

Preheat the grill to medium (350-400 degrees F). Coat the grill with a little Flying Olive EVOO on a piece of paper towel held with tongs Take care not to catch the paper on fire!

Sprinkle the chicken with salt and pepper. Place the thighs on the grill and cook 5 minutes on each side or until done. Place the chicken on a platter and top with the cilantro leaves and peanuts.

Submitted by Barb L.