BBQ Chicken - Jet Tila Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One 3 1/2-pound (1.6-kg) whole chicken
1 cup (240 ml) full-fat coconut milk
1/4 cup (84 g) red curry paste
2 teaspoons (10 g) minced garlic
1 tablespoon (15 g) white sugar
2 tablespoons (13 g) curry powder
1 teaspoon kosher salt
Sweet chili sauce, for dipping
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Directions: |
Directions:Split the chicken in half. Poke holes in the chicken using a fork and place it in a gallon-size zip-top bag.
Make the marinade by combining the remaining ingredients, except the sweet chili sauce, in a medium bowl. Whisk together until smooth and well combined.
Pour the marinade mixture over the chicken in the bag. Close the bag and massage well to coat it evenly. Make sure the bag is zipped tight then place it in the fridge to marinate for at least 4 hours, or up to overnight.
Preheat the oven to 375 degrees F and place a rack just below the middle position. Lay the chicken halves skin-side up on a foil-lined sheet pan and bake for about 45 minutes, or until a thermometer reads 160 degrees F in the fleshy part of the thigh. Pull from the oven and rest for at least 10 minutes. You can cut each half into four pieces and serve immediately, or finish on the grill to get some marks and extra flavor. Always serve with sweet chili sauce! |
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Number Of
Servings: |
Number Of
Servings:8 |
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