Weber THAI CURRY CHICKEN
Serves
4
Prep Time
10 min
Barbeque Time
1:40 h

Recipe Tips

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.

THAI CURRY CHICKEN

THE INGREDIENTS

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

OPTIONAL SIDE DISH SERVING SUGGESTIONS:

  • Coconut rice (or plain rice)
  • Fresh herbs (coriander or Thai basil)
  • 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.

  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.
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