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Grilled Curry Chicken Thighs on Wilted Greens 

by Livestrong_Recipes  |  Oct 15, 2018

Grilled Curry Chicken Thighs on Wilted Greens 
  1. PREP
  2. 12 m
  • COOK
  • 18 m
  • 30 m

So many people are on auto-pilot in the poultry section of their supermarket and mindlessly reach for boneless, skinless chicken breasts. It’s time to give more love to juicy chicken thighs — organic chicken thighs, if possible.



  • 1/2 cup Coconut Milk, Unsweetened
  • 3/4 tbsp Ginger Roots
  • 3/4 tsp Curry Powder, Jamaican Style
  • 1/2 tsp Sea Salt
  • 16 oz Organic Boneless Skinless Chicken Thighs
  • 5 oz Baby Spinach
  • 2 medium raw radishes
  • 2 tbsp Sliced Almonds
  • 2 tbsp Cilantro


1 In a medium bowl, whisk together the coconut milk, ginger, curry powder, and salt. Transfer half of the mixture into a small serving ramekin; set aside.
2 Add the chicken to the medium bowl and gently toss to coat.
3 Grill the chicken on a grill-pan (or outdoor grill) over medium-high until well done, about 8 minutes per side.
4 Meanwhile, add the spinach to a large skillet over medium and toss until just gently wilted, about 2 minutes. Add a pinch of salt, if desired.
5 Arrange the wilted spinach on a platter. Top with the chicken. Drizzle with desired amount of the reserved curry sauce. Sprinkle with the radishes, almonds (preferably pan-toasted), and cilantro, and serve.