1 Large whole chicken
4 Tbsp laksa curry paste
2 Tbsp vegetable oil
1 Lime, zested and juiced
3 Tbsp brown sugar
2 Tbsp fish sauce
½ Cup coconut cream
4 Kaffir lime leaves, finely shredded
Prepare the chicken by placing breast side down on a board and cutting out the back bone. Flip it back over and flatten by pressing on the breastbone.
In a bowl, combine the laksa paste, vegetable oil, lime zest and juice, brown sugar, fish sauce, coconut cream and shredded lime leaves. Place the butterflied chicken in a glass or ceramic baking dish and pour the marinade over the top. Cover with cling film and leave in the fridge for 4 hours or overnight.
Pre heat the BBQ on a low heat and grill the butterflied chicken for 40 minutes or until the juices from the thigh run clear when pierced with a skewer.
Garnish with Thai basil, bean shoots, coriander and fresh sliced red chili.
with Corn Salsa & Lime Aioli