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Thai Curry Chicken

Ingredients

1.80 kg Whole chicken
2 tbsp Thai yellow curry paste (red or green curry paste would work too)
1 tbsp 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

Method

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.

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