Grilled Green Curry Chicken With Cucumber Green Mango Slaw

10-15m
Prep Time

10-15m
Cook Time

20m
Ready In

"This is a super easy recipe to prepare; and, it is full of flavor. And, it is a perfect summertime dish. But, just plan ahead, so you have enough time to marinate the chicken. Now, many basic grocery stores do carry green papayas these days; however, you can find them at any Asian or Ethnic market too. The prep time does not include time to marinate the chicken."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (461.9 g)
Calories 639.5
Total Fat - 39.8 g
Saturated Fat - 25.2 g
Cholesterol - 230.6 mg
Sodium - 278.4 mg
Total Carbohydrate - 27.7 g
Dietary Fiber - 7.2 g
Sugars - 15.3 g
Protein - 46.7 g
Calcium - 114.4 mg
Iron - 5.9 mg
Vitamin C - 59.8 mg
Thiamin - 0.3 mg

Step 1

Chicken ... Add the coconut milk, curry paste, shallots, cilantro, and chili to a glass bowl; or, large gallon size ziploc bag. Mix until combined; then, add the chicken. Mix in the bowl; or, close the bag and shake. Refrigerate at least 4 hours, or overnight. The longer - the better in my opinion; I usually let it marinate all night.

Step 2

Skewers ... First, remove the chicken from the refrigerator and, from the marinade; and, set it on the counter to take the chill off. You don't want to cook with cold food. Skewer the chicken pieces, leaving a little space between each piece - basically, don't over crowd the skewer. Otherwise, the chicken will end up steaming; rather than searing or charring. If using wood skewers, make sure to soak them at least 15 minutes before using; this will prevent them from burning on the grill.

Step 3

Slaw ... While the chicken is resting on the counter - make your slaw. I used my food processor; but, a hand held grater will work just as well. Add the grated or shredded cabbage, mango, cucumber, onion, mint, cilantro, sesame oil (to taste); and rice wine vinegar to a large bowl; and, toss to combine. Season lightly with salt and pepper. Now, if you like creamy, you can add a little mayonnaise (or ... yogurt, buttermilk, and even sour cream) if you want. Personally; I don't like it creamy. But, my point is ... if you like that creamy texture, you can make it creamy. Add a little mayonnaise (if you choose that), as much as you like - again, this is optional. Cover, and refrigerate at least 30 minutes before serving.

Step 4

Note: Even those we are using a seedless cucumber; I still lightly scoop out the seeds; it isn't necessary, but I prefer it.

Step 5

Grill ... I like the outdoor grill; but, a grill pan will also work just as well. Grill on medium high heat, until charred on each side. You do NOT want to over cook the chicken; so, keep an eye on them. They should take about 10-15 minutes, turning often. The temperature should be 160; remove and cover with foil a few minutes before serving. It really depends on the thickness of the chicken pieces.