Doctor's Review: Medicine on the Move

April 27, 2017

© Jo-Ann Richards

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Red Thai curry chicken

This recipe calls for a modest amount of curry paste; if you like “the heat” add more

Thai-style curry pastes come in three colors: red, green and yellow. The type of hot chili and other seasonings, such as garlic, spices and herbs, determine the color. This recipe calls for a modest amount of red curry paste to spice up rotisserie chicken. If you like “the heat,” you could add more. Look for curry pastes in the Asian food aisle of your grocery store.


Prep time: 20 minutes, plus marinating time
Cooking time: 75 to 90 minutes


2 tbsp. (30 ml) orange juice
1 tbsp. (15 ml) lime juice
1 tbsp. (15 ml) vegetable oil
1 tbsp. (15 ml) soy sauce
1½ tsp. (7.5 ml) honey
1 tbsp. (15 ml) Thai red curry paste
2 tsp. (10 ml) freshly grated ginger
¼ c. (60 ml) chopped fresh mint or cilantro
1 whole chicken (3 lb./1.5 kg)
salt and freshly ground black pepper to taste


In a small bowl, combine the orange and lime juices, vegetable oil, soy sauce, honey, curry paste, ginger and mint (or cilantro). Set aside.

Truss the chicken with twine and set it in a shallow-sided glass or ceramic dish. Brush and coat the outside of the chicken with the curry mixture, ensuring it reaches deep into the areas between the breasts and legs and the tucked parts of each wing. Cover the chicken with plastic wrap and refrigerate for 4 hours, turning the bird occasionally.

When ready to cook, let the chicken sit at room temperature for 30 minutes to take the chill from the meat and allow it to cook more evenly on the spit.

Preheat the barbecue to 400˚F (200˚C). While the barbecue heats up, season the chicken with salt and pepper, then slide it onto one end of the rotisserie spit and secure it. Brush the chicken with any leftover marinade.

Place the spit on the barbecue and set a heat-proof pan under the chicken to catch the juices seeping from the bird. Add a little water to the pan so the first drips don’t scorch it. Turn the rotisserie motor on.

Close the lid on the barbecue and turn off the heat directly under the chicken. Leave the other side of the barbecue between medium and medium-high. Cook the chicken, brushing it occasionally with the pan juices, for 75 to 90 minutes, or until an instant read thermometer inserted into the deepest part of the thigh, not touching the bone, registers 170˚F (77˚C). As the chicken cooks, adjust the flame as needed to maintain a constant temperature of 400˚F (200˚C).

Remove the chicken from the spit, set it on a plate, loosely tent it with the aluminum foil, and allow it to rest for 10 minutes before carving and serving. Serves 4.

Note: If you don’t have a barbecue fitted with a spit, after trussing and flavouring the chicken, set it in a cast-iron skillet or another pan suitable for the barbecue. Set the skillet on one side of the barbecue, close the lid, and turn the heat off underneath the chicken, but leave the other side on. Cook, brushing occasionally with the pan juices, for 75 to 90 minutes.

Alternatively, preheat your conventional oven to 375˚F (190˚C). After trussing and flavouring the chicken, set it in a shallow-sided roasting pan. Roast in the oven, brushing occasionally with the pan juices, for 90 minutes.

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