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Standing Walrus

Grilled Curried Chicken Thighs

I haven't done much with my new Curry blends, and thought this Boneless Chicken Thighs (on sale, of course) would be the perfect thing to do. The amount of Curry Powder used, is just enough to provide great flavor without giving the heavy taste of a traditional curry.

When the chicken is done, you can either serve it as I did, in whole pieces, or, you could cut it up, and add it to the vegetables, and serve the whole thing over rice. I opted to not have the rice, because I would be eating it by itself.

Any leftovers can be easily be re-heated in a small pot, just add a little more chicken broth to the sauce, and re-heat over low heat for 7-10 minutes. If you just have leftover chicken, it'll make a great Chicken Salad, for either a sandwich or a wrap.



  • 5 Pounds Boneless Chicken Thighs
  • 4 Tablespoons Butt Kickin' Hot, Jamaican Curry Blend
  • 2 Tablespoons Coarse Kosher Salt
  • 3/4 Cup Vegetable Oil

    Vegetables
  • Vegetable Oil, as needed
  • 1 Medium Onion, sliced
  • 1 Small Green Bell Pepper, sliced
  • 5 Medium Thai Chilli Peppers, chopped
  • 2 Tablespoons Butt Kickin' Hot, Jamaican Curry Blend
  • 1 Cup Chicken Broth
  • 1 Pint Grape Tomatoes, halved
  • 1 Cup Sour Cream

Grilled Curried Chicken Thighs, Picture


1. Wash the chicken thighs, and remove any extra fat, then place them in a 2" pan. Sprinkle both the Blacken and Kosher Salt on the chicken thighs, then add the oil, and rub it all over the chicken with your hand. Cover with plastic wrap, and refrigerate for at least 8 hours, or as long as 24.

2. Start the grill to a medium heat, and grill the chicken thighs. While the chicken thighs are cooking, it's time to start the vegetables.
Grilled Curried Chicken Thighs, Picture


3. Begin by slicing the onion and pepper. Place them in a Teflon pan, and add about 1 tablespoon of oil. Turn the heat to high and cook about 5 minutes.
Grilled Curried Chicken Thighs, Picture


4. Chop the Thai Pepper, and add it to the pan.
Grilled Curried Chicken Thighs, Picture


5. Add the Jamaican Curry Powder, and mix it in well, then add the chicken broth. Cook another 2 minutes.
Grilled Curried Chicken Thighs, Picture


6. Halve the tomatoes, add them to the pan, and cook another 2 - 3 minutes. They should just begin to soften when you add the sour cream.
Grilled Curried Chicken Thighs, Picture


7. Add the sour cream, mix it in well, and cook for another 1 - 2 minutes, until the sour cream has warmed.

8. Remove the chicken when it's done, and cover it to rest while you re-heat the vegetables.

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Grilled Curried Chicken Thighs, Picture

Grilled Curried Chicken Thighs





This version of a HOT, Jamaican Style Curry can be hot or mild, depending upon how much you use.

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Leftovers


If you've got any leftovers, it can easily be re-heated in a pot, over low heat for about 5 minutes. Just be sure to add a little extra chicken broth to the vegetable mix because it'll thicken up after it's cooled.

If you've got just chicken left over, turn it into a curried chicken salad.

Chop the chicken, and some minced onion, and either raisins of craisins, then add just enough mayonaise to moisten and bind the mix togther. Lastly, add some more of the Jamaican Curry Blend, to flavor the Mayo.



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