Thai marinated chargrilled chicken

Thai marinated chargrilled chicken

By
From
What's for Dinner?
Serves
4
Prep
5 mins
Cooking time
50 mins
Photographer
Gorta Yuuki

I love barbecuing a whole chicken. The flavours are great and if the bird is spatchcocked (flattened) it takes much less time than roasting. Many butchers now sell chickens already spatchcocked, or you can easily do it yourself.

Ingredients

Quantity Ingredient
1.6kg chicken
2-3 tablespoons red or green thai curry paste
oil, for cooking

Method

  1. To spatchcock the chicken, sit it, breast-side up, on a work surface. Insert a sharp, heavy knife into the tail-end of the cavity, all the way through and out the other end. Cut along the backbone, pressing down firmly. Open the bird out flat and slice away the backbone. Trim away the rib bones, if desired, and remove any excess skin.
  2. Mix the curry paste with the oil and rub all over the chicken.
  3. Preheat a barbecue plate until medium–hot. Brush the chicken lightly with oil and place on the barbecue, skin-side down. Cover with foil or a lid and cook for 20 minutes, rotating the bird 180 degrees, two or three times. Turn the chicken over and re-cover. Cook for a further 20 minutes, rotating two or three times. Remove the lid and cook for a further 10 minutes. Cut the chicken into portions as required. Serve with Asian soba noodle and vegetable salad.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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