Grilled Coconut-Curry Chicken

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One of the perks of doing the Whole 30 was trying out a lot of new recipes.  I’ve already shared my favorite lunchtime recipe, the Harvest Grilled Chicken Salad, but another chicken recipe that we tried for the first time while doing the Whole 30 and LOVED is….

Grilled Coconut-Curry Chicken


3 tablespoons cooking fat
1/2 onion, finely diced
2 cloves garlic, minced
1 Tablespoon yellow curry powder
1 cup canned tomatoes
1/2 cup coconut cream
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds chicken breast
1 lime, quartered


Curry Sauce:

  • Melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan.
  • When fat is hot, add the onion and cook, stirring until translucent, 2 to 3 minutes.
  • Add the garlic and stir until it becomes aromatic, about 30 seconds.
  • Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn.
  • Add the tomatoes and simmer until thickened, about 5 minutes.
  • Transfer the contents of the pan to a food processor or blender and puree until smooth.
  • Pour into a mixing bowl, and let cool.
  • Mix in the coconut cream, salt and pepper.


  • Preheat grill to high heat.
  • Place chicken in a bowl.  Pour some of the sauce over the chicken and brush it on each side. (Make sure to save a decent amount of the sauce for when the chicken is done cooking.)
  • Remove the chicken from the curry sauce and discard the extra sauce (the extra sauce that was used on the raw chicken, not the extra sauce we are saving for the cooked chicken).
  • Add the chicken to the grill and sear until golden brown, about 2 minutes.
  • Turn the chicken over and place over indirect heat.  Cover with the grill lid and continue to cook until the internal temperature is 160 degrees F.  This will take about 10-15 minutes, depending on thickness.
  • Let the chicken rest of 5 minutes.
  • Serve with a squeeze of lime juice and reserved curry sauce.

Grilled Coconut-Curry Chicken


The recipe called for chicken with bone-in.  I don’t like bone-in chicken so I adapted it and just used boneless, skinless chicken breasts.   I usually use 2 pounds of chicken not 1.5.  I also don’t have a food processor so I make the recipe without that step and its turned out fine.  For cooking fat I usually use olive oil or coconut oil.  Recipe says it serves 2, but my husband and I can usually get 2 nights out of it, especially when using 2 pounds of chicken so I think it’s more like 4 servings.  We usually serve it with rice, especially now that we aren’t doing the Whole 30 but can also go great with cauliflower rice/squash or Brussels sprouts.  I do love curry though so I have shared a very similar recipe but this recipe is a little different and done on the grill so it’s perfect for a summer night.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

This recipe came from the Whole 30 book:

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