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Thai Curry Chicken

Laura Romeo - Weber Grill Expert

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    10 min.

  • Barbecue Time

    1:40 h

Ingredients
Instructions

the Ingredients

Thai Curry Chicken 1
  • Completed step 1.8 kilogram whole chicken
  • Completed step 2 tablespoons Thai yellow curry paste (red or green curry paste would work too)
  • Completed step 1 tablespoon olive oil
  • Completed step 1 lemon, halved

Optional side dish serving suggestions:

  • Completed step Coconut rice (or plain rice)
  • Completed step Fresh herbs (coriander or Thai basil)
  • Completed step Thai style green salad

Instructions

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.

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