Thai Curry Chicken

CategoryCuisineDifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time1 hr 40 minsTotal Time1 hr 50 mins

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.

 1.80 kg kilogram whole chicken
 2 tbsp tablespoons Thai yellow curry paste (red or green curry paste would work too)
 1 tbsp tablespoon olive oil
 1 lemon, halved
1

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.

2

In a small bowl, combine the curry paste and olive oil. Rub the mixture all over the chicken.

3

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.

4

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:
5

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.

Ingredients

 1.80 kg kilogram whole chicken
 2 tbsp tablespoons Thai yellow curry paste (red or green curry paste would work too)
 1 tbsp tablespoon olive oil
 1 lemon, halved

Directions

1

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.

2

In a small bowl, combine the curry paste and olive oil. Rub the mixture all over the chicken.

3

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.

4

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:
5

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.

Thai Curry Chicken
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