I love that we can already grill. I initially planned to make this dish in my Le Creuset (which you obviously could, especially if it's still cold and gloomy in your neck of the woods), but I was inspired by a new bag of charcoal and a lovely Sunday evening. This was on the menu plan for last week, and since it was a huge success, I wanted to share!
Grilled Coconut Curry Chicken
1 inch of ginger root, peeled
2 cans coconut milk (I used one regular, one light)
1 tablespoon curry powder, divided
1/2 teaspoon cayenne powder, divided
3 cloves garlic, minced, separated
Salt and pepper to taste
1/4 cup canola or vegetable oil
2 1/2 pounds bone-in, skin-on chicken thighs (8 thighs)
1 lemon, halved
1 cup basmati rice
1 tablespoon olive oil
1/2 red onion, chopped
8 ounces spinach
1/4 cup cilantro
Grate half of ginger in a microplane or zester. Add to a medium bowl and whisk in 1/2 cup coconut milk, 1/2 tablespoon curry, 1/4 teaspoon cayenne, half of minced garlic, salt and pepper, and oil. Add to a large ziplock bag along with chicken and lemon. Marinate 1 to 4 hours.
Heat coals (or warm grill) and place chicken on grill, skin side down. Grill until cooked through, flipping only once if possible.
Prepare rice, then keep warm. Add butter and salt to taste, if desired.
Meanwhile, heat a medium pot on medium heat and warm oil. Mince remaining ginger and add to pan along with remaining garlic and onion. Saute 5 minutes. Add in remaining curry and cayenne and cook another minute. Add in remaining coconut milk (about 2 1/2 cups) and bring to a boil, then reduce to simmer and cook, stirring frequently, for 15-20 minutes until nice and thick. Add spinach in batches and stir in. Let cook 2 minutes. Season with salt and pepper to taste.
To serve, place bed of rice on a plate. Top with 1-2 chicken thighs, then pour sauce over. Top with cilantro, and enjoy!