Get ready to transform your backyard BBQ into a flavor explosion that'll transport your taste buds straight to the vibrant streets of Thailand! This grilled butterflied chicken isn't just a meal—it's a culinary journey packed with bold, tantalizing flavors that will make your guests wonder if you've secretly trained with a Thai master chef. Imagine tender, juicy chicken infused with a perfect balance of sweet, sour, and spicy marinade, grilled to golden perfection that will have everyone begging for your recipe.
Prep Time: 1 hrs
Cook Time: 45 mins
Total Time: 1 hrs 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 whole chicken, butterflied (3-4 lbs)
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red curry paste
Instructions
- Prepare the chicken by thoroughly rinsing and patting dry with paper towels. Using kitchen shears, butterfly the chicken by cutting along both sides of the backbone and flattening the chicken by pressing down on the breastbone.
- In a medium mixing bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and red curry paste to create the marinade. Mix until the sugar is completely dissolved.
- Place the butterflied chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is completely coated. Seal or cover and refrigerate for at least 1 hour, preferably 4-6 hours for deeper flavor penetration.
- Preheat your grill to medium-high heat, aiming for a temperature around 375-400°F. Clean and oil the grill grates to prevent sticking.
- Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade to prevent cross-contamination.
- Place the chicken skin-side down on the grill, starting with indirect heat. Close the grill lid and cook for approximately 25-30 minutes.
- Carefully flip the chicken and continue grilling for an additional 15-20 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh.
- Remove the chicken from the grill and let it rest on a cutting board for 10-15 minutes to allow juices to redistribute.
- Carve the chicken into serving pieces and garnish with fresh cilantro or lime wedges if desired. Serve hot with steamed jasmine rice or a fresh Thai salad.
Tips
- Butterflying is key: By opening up the chicken, you create more surface area for marinade absorption and ensure even cooking.
- Marination magic: Don't rush the marinating process. While 1 hour works, 4-6 hours allows deeper flavor penetration.
- Temperature control: Use a meat thermometer to ensure the chicken reaches 165°F without overcooking.
- Indirect heat technique: Start grilling with indirect heat to prevent burning and ensure thorough, even cooking.
- Resting matters: Always let the chicken rest after grilling to redistribute juices, guaranteeing maximum tenderness.
- Optional garnish: Fresh cilantro or lime wedges can elevate the presentation and add a final burst of freshness.
Nutrition Facts
Calories: 457kcal
Carbohydrates: g
Protein: 35g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
