Grilled Red Curry Chicken & Bell Peppers
Recipe: #37411
September 12, 2021
Categories: Chicken, Peppers, Indian, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces Spicy, Kosher Meat, Chicken Dinner, Indian Chicken, more
"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."
Ingredients
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 by Step Method
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
No special items needed.