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Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Thai-Style BBQ Chicken


RECIPE

Curtis Stone’s Thai-Style BBQ Chicken

Prep

15 mins (+ 10 mins resting & 12 hours marinating time)


Cooking

1h45m


Difficulty

Easy


Serves

8

Curtis Stone’s Thai-Style BBQ Chicken

Ingredients

  • ⅓ cup (75g) brown sugar
  • ¼ cup (60ml) fish sauce
  • ¼ cup (60ml) salt-reduced soy sauce
  • 1 tbs vegetable oil
  • 1 stem lemongrass, sliced
  • 10 coriander sprigs
  • 8 garlic cloves, peeled
  • 2 Coles Australian RSPCA Approved Whole Chickens (about 2.2kg each)
  • 2 x 375ml cans beer
Sweet chilli sauce
  • ½ cup (110g) brown sugar
  • ⅓ cup (80ml) lime juice
  • ¼ cup (60ml) rice wine vinegar
  • 2 tbs fish sauce
  • 6 garlic cloves, finely chopped
  • 4 long red chillies, seeded, finely chopped
  • 2 tbs finely chopped coriander

Method

  1. In a blender, blend the sugar, fish sauce, soy sauce, oil, lemongrass, coriander and garlic with 1 tsp salt until smooth. Divide the mixture between 2 large bowls. Add 1 chicken to each bowl with ½ tsp freshly ground black pepper. Turn to coat the chickens inside and out. Cover and refrigerate for at least 12 hours or up to 1 day.
  2. Prepare a covered barbecue for high cooking over indirect heat.
  3. Pour off half of the contents (190ml) of each beer can. Place the cans on a large, heavy rimmed baking tray. Wipe excess marinade from the chickens and carefully position the chickens over beer cans so they stand upright (the legs should rest on the tray to help steady them). Carefully place the tray over the unlit portion of barbecue. Cover barbecue.
  4. Cook chickens, rotating 180 degrees halfway through cooking, for 1¼ hours or until the chicken skin is golden brown and crisp, juices run clear and a meat thermometer inserted into the thickest part of the thigh registers 73°C. (Alternatively, roast the chickens in an oven at 200°C or 180°C fan-forced for 1¼ hours or until cooked through.)
  5. Using tongs, carefully transfer chickens and cans to a large carving board. Carefully lift chickens from cans. Place chickens on the board and set aside for 10 mins to rest. Discard cans.
  6. To make the sweet chilli sauce, whisk the sugar, lime juice, vinegar and fish sauce in a medium bowl until sugar dissolves. Stir in the garlic, chilli and coriander with ½ tsp sea salt flakes and ½ tsp freshly ground black pepper. Drizzle a small amount of the sauce over the chickens. Serve with the remaining sweet chilli sauce.

BBQ tip
As an alternative to barbecuing the chicken on a beer can, marinate chicken cuts (thighs, drumsticks, breasts and wings), then barbecue over

NUTRITION INFORMATION
Energy 3136kJ/750 Cals (36%) Protein 58g (116%) Fat 43g (61%) Sat Fat 13g (54%) Sodium 1994mg (100%) Carb 27g (9%) Sugar 24g (27%) Dietary Fibre 3g (10%)