New Thai BBQ Chicken (Gai Yang)
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 27
- Saturated Fat
- 11
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 27
- Cholesterol
- 102
- Sodium
- 388
- Total: 5 hr (includes marinating time)
- Active: 15 min
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 (see Cook’s Note)
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
Directions
Special equipment:
a meat thermometer- 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 (190 degrees C) 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 (70 degrees C) 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!
Cook’s Note
For those who are allergic to shellfish, a lot of curry pastes contain shrimp, so make sure to check before cooking with them. As a bonus, when you find a brand of curry paste sans shrimp, that paste is almost always vegan for your vegetable curries.