Coconut Milk Injected,
Curry Rubbed Chicken

Prep Time: 15 Minutes
Grill Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

• 4 chicken breasts
• ½ a can of coconut milk, reserve 1 tbsp.
• 1 tsp. turmeric
• 1 tsp. curry paste
• 1 clove of garlic, grated
• 4 tbsp. curry paste
• 2 grilling planks, soaked for at least 30 minutes
• rice and vegetables for serving
• salt to taste

Method

1. Preheat your grill to 400°F and prepare for indirect grilling. Soak two wooden planks for at least 30 minutes.
2. In a small bowl, combine the half can of coconut milk (minus 1 tbsp.), 1 tsp. curry paste, and 1 tsp. turmeric. Use the Napoleon Marinade Injector to inject the chicken breasts in several places with the coconut milk mixture.


3. In the same bowl, (may as well use fewer dishes) combine the curry paste, 1 tbsp. coconut milk, and garlic. toss the chicken breasts in the mixture to coat, then place them on the grilling planks.
4. Plank grill over indirect heat for 25 to 30 minutes, or until an instant read thermometer reads 165°F
5. Serve hot on a bed of rice, preferably jasmine scented, and with your favorite veggies

Happy Grilling!

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