Spicy Grilled Red Curry Chicken
From valinkenmore 16 years ago
- 45 minutes to make
- Serves 4
Roasting a whole chicken takes about an hour or more, but cut out the backbone and flatten the bird and it will grill perfectly in 30-45 minutes. Melissa Rubel rubs the chicken all over with this very simple, Thai-inspired mix of red curry paste, coconut milk, and brown sugar. Read more Great with jasmine rice and steamed veggies. From Food & Wine Magazine. See less
Ingredients
- 3-pound chicken, wing tips removed shopping list
- 1/4 cup unsweetened coconut milk shopping list
- 2 Tbsp. red curry paste shopping list
- 1 Tbsp. dark brown sugar shopping list
How to make it
- Light your grill. Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Using a sharp knife, cut deep slits to the bone 1/2 inch apart along the chicken legs and thighs. Transfer the flattened chicken to a medium baking dish.
- In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken, into the slits, and under the skin.
- Grill the chicken skin side down over moderate heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over moderate heat until cooked through, about 20-35 minutes. Transfer the chicken to a cutting board, tent with foil and let rest for 10 minutes. Carve the chicken and serve.
The Rating
Reviewed by 7 people-
I will definitely give this a try!! Yummmo!
TerryR
terryr
in Henderson loved it
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Boy a good sounding here!!
cuzpat
in Sikeston loved it
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Great flavors\0.
Jeff
hot_it_up
in Columbiana loved it
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