- 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
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.
- 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.