You can grill it on a bbq, or you can roast it in the oven. Both methods result on an interesting, tangy dish.
- 2 frying chickens, (about 3 1/2 pounds each) split in half
- 1 can (14 oz) unsweetened coconut milk
- 2 tablespoons yellow curry paste or 1 tablespoon curry powder
- 2 tablespoons Thai fish sauce (nam pla)
- 6 cloves garlic, roughly chopped
- 1/3 cup loosely packed chopped cilantro, including the stems
- 2 1/2 tablespoons golden brown sugar
- 1/2 tablespoon white pepper
- Place the chicken halves, skin side up in a shallow roasting pan.
- Lightly score the chicken to allow the marinade to penetrate.
- Set aside.
- Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, sugar and pepper in a blender.
- Blend until smooth.
- Pour the marinade over the chicken halves, then turn them skin side down.
- Spoon some of the marinade into the cavities.
- Marinate in the refrigerator for at least 3 hours or overnight, turning occasionally to coat each half.
- Build a hot charcoal fire or preheat a gas grill.
- Arrange the chicken halves on the grill and cook for about 30 minutes or until the juices run clear when you pierce the leg joint with a fork.
- Turn the chicken now and then and baste frequently with the marinade.
- Transfer the chicken to a cutting board and chop into serving pieces with a cleaver or heavy chef’s knife. Each chicken half can yield 5 pieces
Alternative Roasting method:
- Roast the chicken, meat side up, in a 425F215C oven for about 40 minutes, or until the juices run clear when you pierce leg joint with a fork.
- Baste once or twice during the roasting.
- When the chicken is done, place it under the broiler for a few minutes to crisp the skin and give it a bit of char.
- Transfer the chicken to a cutting board and chop into serving pieces with a cleaver or heavy chef’s knife. Each chicken half can yield 5 pieces.
Arrange the chicken pieces on a large serving platter and serve hot, warm or at room temperature with Sweet and Spicy Dipping Sauce.