Thai Roast Chicken

Name: Thai Roast Chicken
Prep time: 20 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 1/2 c. cream of coconut (such as Coco Goya); Zest and juice of 2 limes; plus 2 limes sliced; 1 bunch fresh cilantro, chopped (about 1 cup); 2 red chiles (such as Thai bird's eye or chiles de arbol), halved and seeded; 1 (3 1/4 pound) chicken

By James TannerPublished: Jan 17, 2013

1 Rating

Jump to recipe

Anders Schønnemann

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 45 mins

Cal/Serv:

560

A rich, fragrant paste of cilantro, limes, chiles, and cream of coconut tenderizes the bird as it cooks. For the perfect side, try our Garlicky Sweet-Potato Fries.

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Ingredients

1/2 cup cream of coconut (such as Coco Goya)
Zest and juice of 2 limes; plus 2 limes sliced
1 bunch fresh cilantro, chopped (about 1 cup)
2 red chiles (such as Thai bird's eye or chiles de arbol), halved and seeded
1 (3 1/4 pound) chicken

Directions

1. Step 1Preheat oven to 350°F. Using a food processor, blend cream of coconut, lime zest and juice, cilantro, chiles, and 1 teaspoon salt to a smooth paste. Starting at chicken's neck, slide hands under skin to loosen skin on breasts and thighs. With a sharp knife, slash each thigh twice. Spread paste between loosened skin and meat. Rub any extra paste into thighs.
2. Step 2Lay lime slices on bottom of a roasting pan and set prepared chicken on top. Cover with foil and roast for 40 minutes. Remove from oven, remove foil, and baste chicken. Return chicken to oven uncovered, and roast, basting occasionally, until an instant-read thermometer inserted into thickest part of a thigh registers 165°F, 30 to 40 minutes more. Remove chicken from oven and let rest for 10 to 15 minutes before carving.

Tips & Techniques

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