The secret to moist, tender, evenly cooked chicken is roasting it in the oven, then finishing it on the grill. Trying to grill chicken from raw will make you nuts. Roasting the bird in halves cooks it evenly while locking in the juices and also intensifies the marinade flavors.
- One 3 ½-pound chicken
- 2 tablespoons ginger root, minced
- 2 tablespoons lemongrass, minced
- 1 tablespoon cilantro leaves and stems, minced
- 2 cloves garlic, minced
- 2 teaspoons white pepper
- 1/4 cup thin soy sauce
- 1 tablespoon sugar
- 2 tablespoons curry powder
- 1 cup coconut milk
- Sweet chili sauce, for dipping
1. Split the chicken in half through the breast bone. Poke holes in the chicken using a fork and place into a gallon size zip-top bag.
2. Combine the ginger, lemongrass, cilantro, garlic, pepper, soy sauce, sugar, curry powder and coconut milk in a blender and process until smooth.
3. Pour the marinade mixture over the chicken and coat it evenly. Close the bag and massage the bird well. Zip up the bag tight and let the chicken marinate in the fridge for at least 4 hours to overnight.
4. Preheat the oven to 375°F and place a rack just below the middle. Lay the chicken halves, skin side up, on a foil lined sheet pan and bake for about 45 minutes or until a thermometer reads 160°F in the fleshy part of the thigh. Pull from the oven and rest for at least 10 minutes.
5. Preheat the grill to medium-high heat. Place the chicken on the grill, skin side down, and let cook until dark grill marks form. Remove from the grill and let rest another few minutes.
6. Cut each half into four pieces (to give you 8 pieces total). Always serve with sweet chili sauce!
Reprinted with permission from 101 Asian Dishes You Need to Cook Before You Die by Jet Tila.