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Thai Curry Chicken

Rating
ShareSave
Yields1 Serving
Cook Time1 hr 40 minsTotal Time1 hr 50 mins
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
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.

Ingredients

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

Directions

Method
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.

Thai Curry Chicken
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