Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Nutrition per serving
Calories2464.5 kcal (123%)
Total Fat187 g (267%)
Carbs63.3 g (24%)
Sugars33.3 g (37%)
Protein137.4 g (275%)
Sodium3399.3 mg (170%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
In a medium bowl, whisk together the coconut milk, curry paste, curry powder, sugar, garlic and 2 teaspoons salt. Using a sharp knife, cut parallel slashes, spaced about 1 inch apart, in the skin side of each piece of chicken, cutting all the way to the bone. Add the chicken to the bowl and, using your hands, rub the marinade onto the chicken and into the slashes. Cover and refrigerate for at least 4 hours or up to 24 hours.
Step 2
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one half of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. If using gas, turn off one burner, leaving the remaining burner(s) on high.
Step 3
Remove the chicken from the marinade, scrape off as much marinade as possible and place the pieces skin side up on the cooler side of the grill. Cover and cook until the thickest parts of the thighs (not touching the bone) reach about 170°F, 35 to 40 minutes. Using tongs, move the chicken, still skin side up, to the hot side of the grill. Cook, uncovered, until lightly charred on the bottom, 2 to 3 minutes. Flip the chicken skin side down and cook until the skin is crisped and lightly charred, 3 to 4 minutes. Transfer skin side up to a platter and let rest for 10 to 15 minutes. Serve with the dipping sauce or lime wedges.
Step 4
Oven instructions: Follow the recipe to marinate the chicken. When you are ready to cook the chicken, heat the oven to 450°F with a rack in the middle position. Place a wire rack in a rimmed baking sheet (if desired, for easier cleanup, first line the baking sheet with foil) and mist the rack with cooking spray. Remove the chicken from the marinade, scraping off as much marinade as possible, and place the pieces skin side up on the prepared rack. Roast until the chicken is well browned and the thickest parts (not touching the bone) reach 175°F, 35 to 40 minutes. Transfer to a platter and let rest for 15 minutes. Serve with the dipping sauce or lime wedges.
