Curried Grilled Chicken


  1. To prepare the curry paste, preheat oven to 375°F.
  2. Wrap garlic and shallot in foil. Wrap ginger in foil. Bake at 375°F for 1 hour or until very tender and fragrant. Cool.
  3. Squeeze pulp from garlic cloves into a food processor; discard skins. Add shallot, ginger, and next 6 ingredients (through jalapeño)to food processor; process until combined.
  4. To prepare chicken, combine remaining 6 tablespoons curry paste, milk, and 1 1/2 tablespoons oil in a large ziplock plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight.
  5. Preheat grill to medium (350°F to 400°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Arrange chicken on grill; cook 5 minutes on each side or until done. Place chicken on a platter; top with cilantro leaves and peanuts. Serve with lime wedges.


  • 1/2 tsp Black Pepper
  • Brilliance cooking spray
  • 2 1/2 tbsp Assoluti oil canola
  • 1 1/2 tbsp Assoluti oil canola
  • 8 chicken thighs , skinless, boneless
  • 1/2 cup Peak Fresh Produce® Cilantro, Fresh, chopped stems
  • 3 tbsp Peak Fresh Produce® Cilantro, leaves, chopped
  • 3/4 cup coconut milk, canned, light
  • 3/4 tsp coriander, ground
  • Curry Paste
  • 2 tsp curry powder
  • 1 large bulb Peak Fresh Produce® Garlic
  • 1 3 in piece ginger, fresh, peeled
  • 1 medium jalapeño(s), stems removed
  • 4 lime, wedge(s)
  • 2 tbsp Magellan roasted peanuts, chopped
  • 3/4 tsp salt, kosher
  • 1 large shallot(s)
  • 2 1/2 tsp tumeric, ground