Grilled Curry Chicken with Turmeric Rice is flavored with curry spices, grilled to perfection, and then served with easy Turmeric Rice.
Now that it’s officially grilling weather, I’m making my backyard my kitchen most days of the week. I just love firing up the grill, grilling some meat and veggies, and calling it dinner. So good and SO easy! This Grilled Curry Chicken is 100% one of my new favorite grilling recipes. It is so full of flavor and the whole family loved it – total winner!
Boneless Skinless Chicken Thighs – you can certainly use chicken breasts, but I love grilling chicken thighs. They are tough to mess up, and don’t become as dry if they are overcooked.
Garbanzo Beans – these are added to the rice for a little bit of protein, fiber, and flavor!
Cilantro – the entire dish is sprinkled with fresh cilantro at the end.
First, marinate the chicken. Simply combine olive oil, lemon juice, curry powder, cumin, paprika, ginger, garlic, and salt and then add it to a tupperware or bowl with the chicken and make sure the chicken is covered in the marinade. Let it marinate for at least 20 minutes, up to 8 hours.
Once you’re ready to cook, preheat the grill to medium-high heat. Once hot, grill the chicken for 4-5 minutes on each side, or until the internal temperature reads 165 degrees F. I always use a meat thermometer when grilling – it is so helpful!
Before the chicken is cooked, you’ll want to start the rice. You’ll add the coconut milk, water, spices, and rice to a pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer for 15-18 minutes, or until the liquid has been absorbed. I like to stir every few minutes to make sure rice isn’t getting stuck/burned to the bottom.
Stir in the garbanzo beans and then serve topped with the grilled curry chicken and fresh cilantro!