Thai BBQ Chicken with Sweet Chili Sauce
Whole chicken marinated in a fragrant Thai paste of ginger, lemongrass, cilantro and coconut milk, then baked (or grilled) and served with sweet chili sauce.
🍽️ Makes 8
Ingredients
| 3.5 lb | 1.6 kg | Whole chicken |
| 2 tbsp | 30 ml | Ginger root, minced |
| 2 tbsp | 30 ml | Lemongrass, minced |
| 1 tbsp | 15 ml | Cilantro leaves and stems, minced |
| 2 cloves | Garlic, minced | |
| 2 tsp | 10 ml | White pepper |
| 1/4 cup | 60 ml | Thin soy sauce |
| 1 tbsp | 15 ml | Sugar |
| 2 tbsp | 30 ml | Curry powder |
| 1 cup | 240 ml | Coconut milk |
| — | Sweet chili sauce, for dipping |
Instructions
- Split the bird in half lengthwise. Poke holes in the chicken using a fork and place it into a gallon-size zippy bag.
- Combine the remaining ingredients, except the sweet chili sauce, in a blender and blend until smooth. Pour the marinade over the bird and coat evenly. Close the bag and massage the bird well. Zip up tight and let marinate in the fridge for at least 4 hours to overnight.
- Preheat the oven to 375°F (191°C) and place a rack just below the middle. Lay the chicken halves skin-up on a foil-lined sheet pan and bake for about 45 minutes, or until a thermometer reads 160°F (71°C) in the fleshy part of the thigh.
- Pull from the oven and rest for at least 10 minutes. Cut each half into 4 and serve. You can also grill to get some marks and flavor. Always serve with sweet chili sauce!