Thai Curry Blackened Chicken

Posted March 28, 2021

prep time
Prep time
10 minutes
cook time
Cook time
20 minutes
total time
Total time
3 hours


  • 3 pounds (1.3kg) chicken breast
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) red Thai curry paste
  • 1 tablespoon (15ml) garlic powder
  • 1 teaspoon (5ml) dried basil
  • 1 teaspoon (5ml) fish sauce


  1. Butterfly the chicken breasts so they are about 1/2 inch (2cm) thick.
  2. Combine the rest of the ingredients in a mixing cup.
  3. Transfer chicken to a large plastic bag, add marinade, and mix until chicken is coated evenly.
  4. Refrigerate at least 2 hours, overnight is better if you like it very spicy.
  5. Heat a small amount of oil in a cast iron skillet then sear the chicken for 5 minutes on each side until blackened.
  6. Transfer to a 400°F (205°C) and cook an additional 10 minutes until done.