Grilled Curried Chicken Thighs with Charred-Vegetable Rice

There's no pot needed for curry flavor in this grilled chicken plate. While different from the traditional dish, our Curried Chicken Thighs fuses the pep and brightness of the Southeast Asian flavor with the ease of backyard grilling. Simply sprinkle the curry seasoning and fire up the grill, and you're well on your way to a chicken dinner that's anything but ordinary. Our pro grilling tip for any chicken thigh recipe? Make sure the grill doesn't get too hot, or the chicken skin will burn before the inside is cooked. Keep a meat thermometer handy so you know exactly when the thickest portion registers at the right temperature. Finish off your plate with a side that can sizzle on the grill as well. If you keep the grill temperature at medium, it's the right amount of heat for charring vegetables for the Charred-Vegetable rice as well. All in all, this curry-flavored dinner can be ready in under an hour straight from the grill.

Curried Chicken Thighs with Charred-Vegetable Rice
Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
30 mins
Total Time:
45 mins
4 serves


  • 1 1/2 teaspoons curry powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 3 teaspoons kosher salt, divided

  • 8 (6-oz.) bone-in, skin-on chicken thighs

  • 4 medium (6 oz. each) ears fresh bicolored corn

  • 1 large (12-oz.) zucchini, halved lengthwise

  • 1 large (9-oz.) yellow squash, halved lengthwise

  • 1 large (8-oz.) red bell pepper

  • 1 medium-size (8-oz.) red onion, sliced into quarters

  • 3 tablespoons olive oil, divided

  • 1 (8.8-oz.) pkg. precooked microwavable white rice, prepared according to pkg. directions

  • 1/4 cup coarsely chopped fresh cilantro

  • 1 teaspoon fresh lime juice (from 1 lime)

  • 1/2 teaspoon black pepper


  1. Whisk together curry powder, garlic powder, paprika, and 2 teaspoons of the salt in a small bowl. Sprinkle evenly over chicken thighs.

  2. Preheat a gas grill to medium (350°F to 400°F). Place chicken, skin side down, on unoiled grates. Grill, uncovered, until grill marks appear and skin is golden brown and slightly charred, 8 to 10 minutes. Turn chicken; cover grill. Grill until a thermometer inserted in thickest portion of meat registers 165°F, 10 to 12 minutes. Transfer chicken to a plate or cutting board. Tent with aluminum foil, and rest about 10 minutes.

  3. Meanwhile, toss together corn, zucchini, squash, bell pepper, red onion, and 2 tablespoons of the olive oil in a large bowl. Place vegetables on unoiled grates. Grill, uncovered, turning occasionally, until charred on all sides, 6 to 8 minutes. Transfer vegetables to a baking sheet; let stand until cool enough to handle, 6 to 8 minutes.

  4. Cut corn kernels from cobs; place kernels in a large bowl, and discard cobs. Roughly chop zucchini, squash, and onion; add to bowl. Chop bell pepper, discarding seeds and membrane; add to bowl. Add rice, cilantro, lime juice, black pepper, and remaining 1 teaspoon salt and 1 tablespoon oil; toss to coat. Divide vegetable mixture and chicken among 4 plates.

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