Coconut Curry Chicken

You may have seen if you follow my personal Instagram or read from a recent post that Cole and I just spent the last week moving into our very own house! Granted, we are still renting it but does it even matter?! You guys, this house is a literal dream. We keep talking about how we don't feel like we actually live there yet and we're just guests in a cute little Airbnb. But nope. I keep waking up each day to this cozy, cute "vacation home" and it's apparently ours!  

Arguably the best part of this house (even though it's seriously hard to choose a "best" part because I have 12,000 favorite parts of the house) is the backyard. This beautiful, magical, perfect backyard down below. 

Is that not the prettiest picture you've ever seen? All it's really missing is me in it with a glass of rose in hand and Cole firing up the grill for some grilling and chilling. 

Speaking of grilling and chilling, I cannot tell you how happy it makes me that this backyard is the perfect setting for such activities! While we've had our grill for a few years, a tiny balcony is no place for a grill and chill sesh. With this new backyard, our grill has been born again and I'm all sorts of ready to prep some tasty foods for some backyard barbecue action. 

The very first thing we put on the barb post-move was this sensational Coconut Curry Chicken. I've actually been whipping this chicken up for a few weeks now ever since I made this delicious Thai Yellow Curry and found myself with some extra curry paste on hand. The curry paste I made with just a few zips in the food processor is naturally packed with so many bold, zesty flavors like garlic, ginger, cilantro, chili flakes and, of course, curry powder, that there's no reason why it can't be used for multiple purposes – curries, sauces, marinades, rubs, you name it! 

While the possibilities are really endless with this delicious curry paste, my mind first went to a marinade because what doesn't taste better on a grill than some marinated meats?! My marinade involves mixing the fragrant paste together with some rich, creamy coconut milk and a few healthy glugs of savory fish sauce for chicken drummies to bath in. Whether you're marinating them for a few hours, overnight or even letting them do their work in the freezer for when you're ready to pop them on the grill, the marinade makes for some juicy, finger-lickin' good chicken. 

This is some seriously good (and good-looking) chicken that would make for one delicious weeknight dinner with a side of roasted broccoli and couscous (because you best believe I've already done this) or as part of a backyard barbecue spread with all your favorite sides. If chicken drumsticks are not your thing, don't fret. This marinade is so versatile that it would be good on practically anything including steak, pork, chicken breasts or thighs, even seafood or tofu. While you can use whatever protein you'd like, I'm writing this recipe for chicken drummies which are my favorite summer protein because a) they're delicious and b) they're always dirt cheap which means I can spend more money on tasty adult beverages to drink with said chicken. 

I sure hope you enjoy just the first tasty recipe (of many more to come) from our new and improved outdoor grilling space! Until next time, friends. 

Coconut Curry Chicken


  • 2 pounds boneless skinless chicken breasts, thighs or skin-on drumsticks
  • 1/3 cup yellow curry paste found in this here recipe
  • 8 oz coconut milk
  • 1/4 cup fish sauce


In a liquid measuring cup, whisk together curry paste, coconut milk and fish sauce until it's formed a smooth, silky consistency. Add chicken or whatever protein you're using to a Ziploc bag and pour marinade over the chicken. Seal bag, pushing out air, and work marinade into chicken. What I've done before is break up my protein into two bags and therefore splitting up the marinade to make for two smaller meals. So do whatever floats your boat aka whatever fits the crowd you're feeding! 

Heat grill to medium high heat. Place drummies on the grill and cover. You'll cook the drummies for 30-35 minutes, flipping every 5 minutes or so. Drummies are always a bit tricky to get right, though, so I also recommend double checking if they're done with a meat thermometer. 

Let rest for 10 minutes before diving in. Enjoy!

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