By Traeger Kitchen
This sweet & spicy smoked Thai chicken curry recipe has a unique marinade that will tantalize your taste buds.
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|1/4 Cup||soy sauce|
|3 Tablespoon||dark brown sugar, packed|
|2 Tablespoon||fresh lime juice|
|2 Teaspoon||curry powder|
|2||garlic cloves, minced|
|1 Teaspoon||lemon grass|
|1 Teaspoon||fresh minced ginger|
|1||Thai red chile pepper or jalapeño pepper, coarsely chopped|
|3 Pound||boneless, skinless chicken breasts|
|fresh cilantro, for garnish|
|fresh coconut flakes, for garnish|
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
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
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Take the chicken out of the marinade and place directly on the grill grate.
Cook for approximately 10 minutes per side or until it reaches an internal temperature of 165°F on an instant-read thermometer.
450 ˚F / 232 ˚C
165 ˚F / 74 ˚C
Let chicken rest for 5 minutes before serving.
Garnish with fresh cilantro and coconut flakes. Enjoy!
fresh cilantro, for garnish
fresh coconut flakes, for garnish
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