01 -
Let your chicken chill out on a plate for like 5 to 10 minutes before you cut it up. Go ahead and enjoy it while it's still toasty.
02 -
Brush the cooked chicken with that marinade you saved earlier while it's grilling. Pour a little extra on top when it's done for a flavor boost.
03 -
Put the chicken on the grill and cook both sides 5 to 7 minutes. It’s ready once a thermometer says 160-165 F (or 71-74 C) inside.
04 -
Pop the chicken out of the fridge about half an hour before cooking so it isn’t ice-cold. Get your grill heated up to medium.
05 -
Drop the chicken pieces into a bowl or a sealed bag. Pour in the rest of the marinade, cover it all up so every bit is coated. Chill it in the fridge for at least half an hour—longer is awesome, but don’t go past 8 hours.
06 -
Scoop out about a quarter cup of your marinade and stash it to the side. You’ll use this to brush and pour over chicken later.
07 -
Throw cilantro, coconut milk, olive oil, lime zest, lime juice, curry paste, pepper flakes, and salt in a little bowl. Mix it all together till it looks smooth.