Whole Butterflied
Thai Spiced Chicken
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Whole Butterflied
Thai Spiced Chicken

with laksa, lime & coconut

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Bring the aromas of Thailand to your table. This easy barbecued butterfly chicken has laksa curry and coriander flavours that will make your mouth water.


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
Thai basil
Bean shoots
Red chili


  1. 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.

  2. 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.

  3. 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.

  4. Garnish with Thai basil, bean shoots, coriander and fresh sliced red chili.

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