Hawaiian Curry Grilled Chicken - Juicy & Flavorful

Introduction

Transport your taste buds to the islands with this Hawaiian Curry Grilled Chicken! Juicy, flavorful, and kissed by fire, this chicken is marinated in a spiced coconut curry blend before hitting the Arteflame grill. The result? Perfectly seared, tender chicken infused with a rich, tropical taste. Using the high heat of the central grill grate for an incredible sear and finishing on the flat top cooktop, this reverse-searing method locks in flavor and juiciness like no other.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup full-fat coconut milk
• 2 tbsp curry powder
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (for grilling)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the grill.
3. Stack firewood over the napkins.
4. Light the paper napkins.
5. Let the fire build up; you'll be ready to grill in about 20 minutes.

Step 2: Marinate the Chicken

1. In a large bowl, whisk together coconut milk, curry powder, ginger, garlic, soy sauce, honey, turmeric, smoked paprika, salt, and black pepper.
2. Add the chicken thighs and coat them thoroughly.
3. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

Step 3: Sear the Chicken on the Center Grill Grate

1. Once the grill is ready, place a bit of unsalted butter on the center grill grate.
2. Remove the chicken from the marinade and let excess marinade drip off.
3. Place the chicken on the center grill grate at 1,000F for an incredible sear.
4. Sear each side for about 1-2 minutes until a rich, golden crust forms.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared chicken to a slightly cooler zone on the flat cooktop.
2. Allow it to cook gently, flipping occasionally, until it reaches an internal temperature of 160F.
3. Remove from the grill and let rest; the internal temperature will rise to 165F.

Step 5: Serve and Enjoy!

1. Plate the juicy, charred chicken with a side of grilled pineapple or coconut rice.
2. Garnish with fresh herbs and a squeeze of lime for extra island flavor.

Tips

• Use full-fat coconut milk for the richest flavor.
• Allow the chicken to rest after grilling so that juices redistribute.
• Don’t skip the high-heat sear—it locks in moisture!
• For extra smokiness, use hardwood firewood like oak or hickory.

Variations

1. Spicy Hawaiian Curry Chicken: Add 1 tsp crushed red pepper flakes to the marinade.
2. Pineapple Glazed Curry Chicken: Blend fresh pineapple juice with the marinade for a sweet twist.
3. Coconut Lime Curry Chicken: Mix in the juice of one lime to add brightness.
4. Thai Inspired Curry Chicken: Add 1 tbsp fish sauce and a splash of coconut vinegar.
5. Tandoori Style Curry Chicken: Swap curry powder for tandoori spice for an Indian-style flair.

Best Pairings

• Grilled pineapple slices
• Coconut rice
• Mango salsa
• Charred sweet potatoes
• Light tropical cocktails like a piña colada

Conclusion

This Hawaiian Curry Grilled Chicken is bursting with tropical flavors and grilled to perfection on the Arteflame. The reverse-searing method ensures each bite is juicy and packed with bold, smoky taste. Give it a try and bring a slice of paradise to your backyard!