If you would like to mix up your roast chicken, put a Thai spin on it. Just mix together olive oil with curry paste and then rub it all over a whole chicken. To complete the flavours, drizzle caramelised lemon over the chicken just before serving.
Preheat your barbecue for indirect cooking over medium heat (190-230°C). If using a Weber Q, set up your barbecue for indirect cooking with a convection tray and a trivet.
In a small bowl, combine the curry paste and olive oil. Rub the mixture all over the chicken.
Roast the chicken for approximately 1 hour and 20 minutes over indirect medium heat, or until the internal temperature deep in the breast has reached at least 71°C, the internal temperature will continue to rise 3°C while it’s resting. Grill the lemon, cut side down over direct medium heat for 2 minutes, or until caramelised.
Roast the chicken for approximately 1 hour and 20 minutes over medium heat, or until the internal temperature deep in the breast has reached at least 71°C, the internal temperature will continue to rise 3°C while it’s resting. Grill the lemon, cut side down over medium heat for 2 minutes, or until caramelised.
Leave the chicken to rest for 10 minutes before carving to allow the temperature to reach 74°C and for the juices to redistribute, resulting in a juicer chicken. Squeeze the lemon all over the chicken, carve and serve.
Tips:
We picked up a Marion’s Kitchen Thai Yellow Curry kit. Instead of a making a traditional curry we used the ingredients to create a complete family barbecue meal. We used the curry paste to flavour the chicken, the coconut cream and dried herbs to make a coconut rice and stirred the bamboo shoots through the rice before serving.
What do you need?
Recommended Tools
What do you need?
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.
