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Smokin' Thai Curry Chicken

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This sweet & spicy smoked Thai chicken curry recipe has a unique marinade that will tantalize your taste buds.

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Marinade

  • 1/4 Cup soy sauce

  • 3 Tablespoon dark brown sugar, packed

  • 2 Tablespoon fresh lime juice

  • 2 Tablespoon oil

  • 2 Teaspoon curry powder

  • 1/2 Teaspoon cardamom

  • 2 garlic cloves, minced

  • 1 Teaspoon lemon grass

  • 1 Teaspoon fresh minced ginger

  • 1 Thai red chile pepper or jalapeño pepper, coarsely chopped

main

  • 3 Pound boneless, skinless chicken breasts

  • fresh cilantro, for garnish

  • fresh coconut flakes, for garnish

  • 1

    Combine all the marinade ingredients together in a bowl.

    • 1/4 Cup soy sauce

    • 3 Tablespoon dark brown sugar, packed

    • 2 Tablespoon fresh lime juice

    • 2 Tablespoon oil

    • 2 Teaspoon curry powder

    • 1/2 Teaspoon cardamom

    • 2 garlic cloves, minced

    • 1 Teaspoon lemon grass

    • 1 Teaspoon fresh minced ginger

    • 1 Thai red chile pepper or jalapeño pepper, coarsely chopped

  • 2

    Pour the marinade into a large resealable bag along with the chicken breasts. Marinate chicken 1 to 4 hours.

    • 3 Pound boneless, skinless chicken breasts

  • 3

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 4

    Take the chicken out of the marinade and place directly on the grill grate.
  • 5

    Cook for approximately 10 minutes per side or until it reaches an internal temperature of 165°F on an instant-read thermometer.

    165 ˚F

  • 6

    Let chicken rest for 5 minutes before serving.
  • 7

    Garnish with fresh cilantro and coconut flakes. Enjoy!

    • fresh cilantro, for garnish

    • fresh coconut flakes, for garnish

Cooking Notes

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