Are you ready to transport your taste buds to the vibrant streets of Thailand without leaving your kitchen? This Spicy Thai Roast Chicken is not just a meal—it's a culinary adventure that combines the bold, zesty flavors of traditional Thai cuisine with the comforting simplicity of a perfectly roasted chicken. Imagine crispy, golden skin infused with a tantalizing blend of red curry paste, fish sauce, and lime juice that will make your dinner guests think you've secretly trained with a Bangkok chef.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 whole chicken (about 1.5 kg)
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- Fresh basil leaves for garnish
Instructions
- Remove the chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine red curry paste, fish sauce, sugar, lime juice, and vegetable oil. Whisk thoroughly to create a smooth marinade.
- Pat the chicken dry with paper towels to ensure crispy skin. Place the chicken in a large roasting pan, breast side up.
- Generously brush the entire chicken with the prepared marinade, ensuring it's evenly coated, including under the skin and inside the cavity.
- Truss the chicken legs with kitchen twine to ensure even cooking and a more compact shape.
- Roast the chicken in the preheated oven for approximately 60-70 minutes, basting with remaining marinade every 20 minutes to keep it moist and flavorful.
- Check the internal temperature of the chicken reaches 165°F (74°C) at the thickest part of the thigh. If the skin browns too quickly, cover loosely with aluminum foil.
- Remove from oven and let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
- Garnish with fresh basil leaves before serving. Slice and serve with steamed jasmine rice or a fresh Thai-style salad.
Tips
- Room Temperature Magic: Always let your chicken sit out for 30 minutes before cooking to ensure even roasting and juicier meat.
- Marinade Mastery: Don't be shy with the marinade! Get under the skin and inside the cavity for maximum flavor penetration.
- Basting is Key: Regular basting every 20 minutes keeps the chicken moist and helps develop a beautiful, caramelized exterior.
- Skin Crispiness Hack: Pat the chicken completely dry before applying marinade to achieve that irresistible crispy skin.
- Temperature Precision: Use a meat thermometer to ensure the chicken reaches exactly 165°F (74°C) for safe, perfectly cooked meat.
- Resting Ritual: Let the chicken rest for 10-15 minutes after roasting to allow juices to redistribute, guaranteeing each slice is succulent and flavorful.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 45g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 135mg
