Panang Curry Barbecue Chicken with Lemon Grass
Elevate your barbecue game with this bold and aromatic Panang Curry Barbecue Chicken with Lemongrass—a fusion of Thai-inspired flavors and smoky grill magic! Tender, bone-in chicken thighs are marinated in a rich blend of Panang curry paste, creamy coconut milk, fragrant lemongrass, and a touch of palm sugar for a perfect balance of savory, sweet, and spicy. Grilled to golden perfection, each bite bursts with vibrant notes from lime leaves and the distinctive umami of fish sauce. Garnished with fresh cilantro and served alongside lime wedges, this dish is a feast for the senses and pairs beautifully with steamed jasmine rice or a crisp salad. Perfect for summer grilling or an outdoor dinner party, this dish brings exotic flair to your backyard barbecue.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on preferred)
- 3 tablespoons Panang curry paste
- 1 cup Coconut milk (full-fat)
- 2 stalks Lemongrass stalks (finely chopped, white part only)
- 2 tablespoons Palm sugar (or light brown sugar as a substitute)
- 2 tablespoons Fish sauce
- 4 leaves Lime leaves (finely sliced)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
1. In a bowl, whisk together Panang curry paste, coconut milk, chopped lemongrass, palm sugar, fish sauce, and 1 tablespoon of vegetable oil until smooth. This will be your marinade.
2. Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
3. Preheat your grill or barbecue to medium heat. Brush the grill grates with the remaining 1 tablespoon of vegetable oil to prevent sticking.
4. Remove the chicken from the marinade (reserving any excess marinade for basting) and place the thighs on the preheated grill, skin-side down. Grill for about 6-8 minutes per side, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
5. While grilling, baste the chicken occasionally with the reserved marinade for added flavor. Be sure to stop basting during the last 5 minutes of cooking to ensure the marinade is fully cooked.
6. Transfer the grilled chicken to a serving platter. Sprinkle with finely sliced lime leaves for a fragrant touch and garnish with chopped fresh cilantro.
7. Serve with lime wedges on the side for an extra squeeze of brightness. Pair with steamed jasmine rice or a crisp salad for a complete meal.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
