Grilled Red Curry Chicken & Bell Peppers

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Marinating the chicken makes it flavorful and tender. The bell peppers add sweetness and the fresnos add just a bit of heat. Marinating time is not included in prep and cooking time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (488.2 g)
  • Calories 538.6
  • Total Fat - 31.8 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 229.6 mg
  • Sodium - 829.2 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 4.1 g
  • Sugars - 10.8 g
  • Protein - 43.3 g
  • Calcium - 120.3 mg
  • Iron - 2.5 mg
  • Vitamin C - 48.1 mg
  • Thiamin - 0.2 mg

Step 1

Whisk together the first 5 ingredients. Place the chicken and half (about 1/2 cup) of the curry paste mixture in a large ziplock plastic bag. Reserve the remaining mixture. Seal the bag, removing any excess air, and massage the mixture into the chicken, Chill for 2 to 24 hours, turning occasionally.

Step 2

Preheat the grill to medium-high (about 450°).

Step 3

Coat the bell peppers, Fresno chiles, and shallots with cooking spray and place in a single layer on the frill. Grill bell peppers and Fresno chiles, uncovered, until charred, turning occasionally for 6 to 8 minutes. At the same time, grill the shallots until charred for 2 to 3 minutes. Place the bell peppers, chiles, shallots and 2 tablespoons of the reserved curry paste mixture in a large bowl and toss to coat,

Step 4

Remove the chicken from the marinade; discard the marinade from the bag. Place the chicken on the grill and grill, uncovered, until done, 5 to 6 minutes per side.

Step 5

Arrange the vegetables and chicken on a platter; top with the remaining curry paste mixture.

Tips & Variations


No special items needed.

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