This delicious chicken recipe is from Jet Tila’s fabulous cookbook, 101 Thai Dishes You Need to Cook before you Die. My youngest son, Wes, gave me this cookbook for Christmas a few years ago. He said that he originally bought it for his brother, Brian, but decided that he would have a better chance of having this dish prepared for him if he gave the cookbook to me! The chicken comes out tender, juicy and full of flavor. I served with fried rice and baby bok choi.
Thai BBQ Chicken
1 Whole chicken 1 Can full fat coconut milk ¼ Cup red curry paste, I used half a cup 2+ Tsps minced garlic 2+ Tbsps curry powder, I used three 1 Tsp minced Kosher salt Sweet chili sauce for dipping Split the chicken in half, poke holes in the chicken using a fork and place the chicken in a bag or in a dish to marinate. Combine all the ingredients except the sweet chili sauce and mix well. Pour over the chicken. Marinate in your refrigerator four hours overnight. Preheat oven to 375 degrees and place a rack just below the middle and bake for about 45 minutes on a lined baking sheet. Bake until the internal temperature reaches 160 degrees then let rest for 10+ minutes. The internal temperature will continue to climb to around 165 while the chicken rests. Cut and serve with sweet chili sauce.
