For dinner on day 33, we had curry chicken grilled in our Grapevine & Oak Blend.
Considering how DELICIOUS they are, they were VERY easy to prepare! Here's all we did:
- We marinated the chicken thighs in our usual "spog" marinade (salt, pepper, olive oil and garlic) PLUS red curry, brown sugar, coconut milk, and a little bit of soy sauce.
- We then let it sit all day in the refrigerator to soak in all that delicious flavor.
- At dinner time, we grilled the marinated thighs in our Grapevine & Oak blend
The result was juicy, flavorful, delicious! Look that these mouthwatering chicken thighs!
Chef's Tip: Grill plenty because the leftovers are amazing and very versatile (sandwiches, burritos, salads, pastas...)
We made A LOT of these grilled curry chicken thighs! We had them for dinner with grilled vegetables and mashed potatoes, packed up extras of that meal to have for lunches on the following days, and made a totally different dish with them on day 36: Smoked Chicken Curry Sandwiches. We LOVE this Curry Chicken!
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Find out more about the Wine'd Up in Smoke blend used here:
