BBQ Cambodian Curry Chicken Recipe for Summer

Last weekend, I fired up my grill and surprised my friends with a BBQ Cambodian Curry Chicken that vanished before I could grab seconds! This summer favourite combines aromatic curry with the smoky charm of outdoor cooking. I love how the coconut milk tenderises the chicken while the spices create a fragrant crust that’ll make your neighbours wonder what’s cooking. It’s simpler than you might think, and the payoff is a holiday for your taste buds without leaving your backyard.

Why You’ll Love this BBQ Cambodian Curry Chicken

If you’re looking for a dish that’ll transport your taste buds to Southeast Asia without leaving your garden, this BBQ Cambodian Curry Chicken is it! I’ve updated a traditional Cambodian curry to create the perfect summer grilling option that’ll wow your guests.

The delicious flavour comes from the perfect blend of curry powder, chilli, and coconut milk that caramelises beautifully on the grill. Unlike your typical BBQ chicken, these exotic spices create a rich, aromatic crust that’s both exciting and comforting.

What I love most about this recipe is how it transforms ordinary summer grilling into something special. The tender chicken, infused with fragrant spices, pairs perfectly with cold drinks and warm evenings. Trust me, you’ll never look at backyard barbecues the same way again!

What ingredients are in BBQ Cambodian curry chicken?

For this BBQ Cambodian Curry Chicken, we’re taking traditional Cambodian curry flavours and enhancing them into a brilliant barbecue sensation. The marinade combines the aromatic spices of Cambodia with the smoky charm of outdoor grilling, creating something truly special for your summer gatherings. Who knew curry and BBQ would make such perfect partners?

• 4 small onions, peeled and cut into eighths
• 2 teaspoons finely minced garlic
• 1 teaspoon butter
• 1 tablespoon chilli powder
• 2 tablespoons curry powder
• 2 teaspoons salt
• 3 cups coconut milk
• 2 pounds chicken pieces (legs, wings, or thighs)
• 1/2 cup chopped peanuts
• 2 tablespoons vegetable oil (for grilling)

When shopping for these ingredients, quality makes all the difference. Try to find fresh chicken pieces with skin on for the best flavour when grilling. The coconut milk should be full-fat for a richer marinade that will caramelise beautifully on the barbecue. And don’t skimp on the curry powder, a good quality blend will enhance this dish from simply nice to absolutely memorable. Might I suggest having some extra peanuts for garnish? The crunch adds such a lovely textural contrast to the succulent chicken.

How to Make this BBQ Cambodian Curry Chicken

To convert this traditional Cambodian curry into a spectacular BBQ dish, we’ll first prepare our flavour base. In a saucepan over medium heat, cook 4 small onions (cut into eighths) with 2 teaspoons of finely minced garlic and 1 teaspoon of butter until they’re soft and golden. This creates the aromatic foundation for our marinade.

Then stir in 1 tablespoon of chilli powder, 2 tablespoons of curry powder, and 2 teaspoons of salt until fragrant. Add 2 cups of the coconut milk (saving the rest for later) and let this mixture cool completely, patience here pays dividends in flavour development.

Once cooled, pour this magnificent marinade over your 2 pounds of chicken pieces in a shallow dish, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, though overnight will give you much better results.

When you’re ready to cook, prepare your BBQ for indirect cooking at approximately 180°C. For a Kamado BBQ, set up the heat deflector for indirect heat; on an Ozpig, use the oven attachment; and for a Pit Barrel Cooker, arrange your coals to one side.

Remove the chicken from the marinade (saving the liquid) and place on the grill away from direct flames. Close the lid and cook for about 30-40 minutes, turning occasionally, until the chicken reaches an internal temperature of 75°C and the skin has caramelised to a gorgeous deep golden colour.

While the chicken cooks, pour the reserved marinade into a small saucepan, add the remaining 1 cup of coconut milk and bring to a simmer on the BBQ’s direct heat zone or side burner if available. Let it reduce by about a third, then stir in 1/2 cup of chopped peanuts.

During the last five minutes of cooking, brush the chicken with some of this sauce for an extra layer of flavour. When done, remove the chicken from the grill, let it rest for 5 minutes (the hardest part, I know), then serve with the remaining sauce drizzled over the top and perhaps some lime wedges for squeezing.

The smoky char from the BBQ combined with the aromatic curry creates something truly magical—who needs a traditional kitchen when your BBQ can deliver results like these?

BBQ Cambodian Curry Chicken Substitutions and Variations

• Marinade Option: Mix curry powder, chilli powder, salt, garlic, and 1 cup coconut milk to marinate chicken pieces for 2-4 hours before grilling.
• Cooking Method Variations:
• Direct Grilling: Grill marinated chicken pieces over medium heat, basting with coconut milk mixture.
• Indirect Cooking: Cook chicken using indirect heat for 30-40 minutes with a small pot of curry sauce nearby.
• Hanging Method (Pit Barrel): Hang chicken pieces after marination for a smoky flavour.
• Rotisserie: Skewer whole chicken pieces for even cooking while basting with curry sauce.
• Plancha/Fire Plate: Cook curry sauce with onions, potatoes on the plancha while grilling chicken separately.

Ingredient Substitutions

• Use chicken breasts instead of thighs/wings (reduce cooking time).
• Sweet potatoes instead of regular potatoes for a different flavour profile.
• Cashews or almonds can replace peanuts.
• Add lemongrass or kaffir lime leaves for authentic Cambodian flavour.
• Use light coconut milk to reduce calories.

Serving Suggestions

• Serve with grilled vegetables alongside the curry chicken.
• Provide lime wedges for squeezing over the finished dish.
• Garnish with fresh coriander or Thai basil.
• Serve with coconut rice cooked in a Dutch oven on the BBQ.

What to Serve with BBQ Cambodian Curry Chicken

Complementary side dishes can transform your BBQ Cambodian Curry Chicken from a simple meal into a memorable feast.

I love serving mine with fragrant basmati rice, it’s perfect for soaking up that rich coconut curry sauce!

For a complete spread, try adding a crisp cucumber salad with lime juice and a touch of fish sauce.

A plate of fresh herbs like mint, coriander, and Thai basil allows guests to customise their flavour experience.

My favourite serving suggestion? Set up a family-style table with small bowls of chopped peanuts, lime wedges, and sliced chillies.

Don’t forget some cooling yoghurt sauce on the side, it’s a lifesaver if you’ve made your curry extra spicy!

These simple additions transform your curry into an interactive dining experience that everyone will love.

Final Thoughts

After spending time with this BBQ Cambodian Curry Chicken recipe, I’m convinced it’s one of those dishes that will become a regular in your cooking rotation. The fragrant combination of curry and chilli powder creates a depth of flavour that’s truly unforgettable.

Don’t be afraid to play with the cooking tips I’ve shared. Perhaps try grilling the chicken first for extra smokiness, or add a squeeze of lime just before serving for brightness. These little flavour enhancements make all the difference!

Frequently Asked Questions

How Long Can Leftovers Be Stored in the Fridge?

Did you know that 40% of food goes to waste? I would recommend storing your leftover chicken curry in an airtight container for 3-4 days in the refrigerator for optimal food safety and leftover storage.

Can This Dish Be Prepared in Advance for a BBQ Event?

Yes, I would recommend preparing this curry in advance. You can complete all steps except the final simmer, creating a marinade base. My prep technique: refrigerate and reheat before serving, adding the peanuts last.

Is This Recipe Spicy Enough for Authentic Cambodian Flavour?

While the recipe has a good base with chilli and curry powder, I would suggest adding lemongrass, galangal, and fish sauce for a truly authentic Cambodian spice level and taste.

What Woods Are Best for Smoking This Curry Chicken?

I would recommend using maple wood for a sweet, subtle flavour that complements the curry, or hickory wood for a stronger, smokier taste. Both work wonderfully with chicken dishes.

How Should I Adjust Cooking Time for a Charcoal Versus Gas Grill?

For charcoal, I’d add 5-10 minutes to account for temperature fluctuations. Charcoal advantages include a deeper flavour, whilst gas grilling offers consistent heat. I’d monitor the chicken closely with either method.