Red Curry Grilled Chicken

I’ve been trying to get into Thai style cooking more and more but honestly what I know of it, is that it’s spicy. That doesn’t sit well with my husband who ends up with reflux attacks. I’ve had a small jar of red curry paste in my pantry for awhile but I’ve been scared to use it as it’s supposed to be the hottest. Loving spicy food myself, I decided to just go for it one night. I would give it a taste and see what I could to make it enjoyable for my husband as well. I tasted the curry paste by itself and it really wasn’t all that hot to me. It was spicy, meaning there was a lot of flavorful spices to it, but it wasn’t hot spicy. I mixed in some honey and rice wine vinegar to help balance the flavors and then slathered over some chicken legs. The results were an explosion in my mouth. I absolutely loved it. So did my husband. I served it up with some coconut rice and a simple cucumber salad. I’ll post the recipe for my cucumbers on GOC’s facebook page today so you’ll have that. This isn’t just for chicken legs. You can use it on breasts or wings too.

What You Need:

2 tbs red curry paste
2 tbs honey
1 tbs rice wine vinegar
4 chicken legs
salt and pepper


What To Do:

Combine the curry paste, honey and vinegar until mixed well. Season both sides of the chicken legs with salt and pepper and cover completely with all of the paste. Let sit for 30 minutes before preheating your grill. Once the grill is hot, place the chicken legs on your grill, skin side down for about 5 minutes or until the skin is crisp. Flip the legs over and turn the heat to low. Continue cooking the chicken until it’s not longer pink in the middle.