Bangkok Inspired Chicken. While in Harbor Country, I stumbled upon an absolutely delectable chicken dish at the Bentwood Tavern, and frankly, that dish was one of the best things that happened for me in the summer of 2020. I enjoyed it again and again and was inspired to create my own Whole30 version to enjoy for everyday eating.
I’m simply delighted with my version! Cut the chicken in half lengthwise, removing the back–feel free to ask your butcher, who will be happy to help you–and freeze the back for the next time you make chicken stock. If you can marinate the chicken overnight, you will be thrilled by how much it enhances the flavor. The marinade is delicious, with notes of coconut milk, red curry paste, cilantro, garlic, and lime. The trick after marinating–even if you’re just able to marinate for a couple of hours–is after you remove the chicken from the marinade, blot the excess, and brush the chicken with olive oil because otherwise, the marinade will burn when you roast the chicken.
Speaking of roasting, cooking a chicken can vary from oven to oven. Cooking time and temperature depends on what kind of oven you have. Once the chicken really gets roasting, use the fat on the bottom to begin to baste every little crevice of the chicken and rotate the pan to make it to make it crispy and delicious. Reading a recipe is great but understanding how to get your food to look the way you want it to is something else–and these tips will help you develop your cooking senses! Continue to baste and rotate until the chicken is done to perfection. If you have a convection oven, use it toward the end, in five-minute increments.
We wanted to create a sweet and spicy dipping sauce that would be super satisfying and delicious, so we are introducing our new Mango Chile Sauce, easily done the day before. This new Magic Elixir would also be lovely with the Sweet and Sour Snapper in the no crumbs left cookbook, so consider making extra to enjoy again.
This is lovely with a salad as we’ve done it here, or with green beans and Cauliflower Rice—or if you’re not doing Whole 30, with regular rice. So many options, and such a lovely hot entrée that will absolutely hit the spot. Let me know how you like our new Mango Chile Sauce!Print
I am so excited about this Whole30 dish! It’s a flavorful and soul-satisfying Whole30 dinner.
For the marinade:
2 chicken halves, or 1 whole chicken cut in half
3 teaspoons kosher salt, divided
1 cup coconut milk, blended
2 ounces red curry paste
3 tablespoons coconut aminos
4 garlic cloves, pressed
¼ cup chopped cilantro
Juice of one lime
1 tablespoon extra virgin olive oil
Mango Chili Sauce (recipe below)
Marinated Red Onions (recipe HERE)
Green of choice
3 to 4 small English cucumbers, sliced diagonally (or any type of cucumbers)
Marinate the chicken:
Place the chicken in a large airtight container. Evenly coat the chicken on both sides with 2 teaspoons salt. Set aside.
In a large, wide-mouthed mason jar, combine the coconut milk, curry, coconut aminos, pressed garlic, cilantro, and lime juice. Using a stick blender or whisk, blend until well combined. Pour half the mixture over the chicken. Flip the chicken and pour the remaining half of the mixture evenly over it. Cover and refrigerate. Marinate for at least 12 hours, or overnight.
Make the chicken:
When ready to cook, preheat oven to 375F.
Remove the chicken from the refrigerator and wipe off the excess marinade. Place the chicken skin side up on a parchment paper-lined baking sheet, drizzle and brush with 1 tablespoon olive oil all over, and sprinkle with 1 teaspoon salt.
Place the chicken into the oven and cook until slightly brown, about 30 minutes. Remove from the oven and baste with the pan juices. If there are no pan juices, brush 1 teaspoon olive oil onto each chicken half. Then return to the oven and cook, basting every 5 minutes, until brown and crispy, about 15 minutes. If not brown, crispy, and bubbly, increase the heat to 400F for the last 5-10 minutes.
Assemble the platter:
On a large platter, place your greens beautifully and sprinkle with salt. Pour the Marinated Red Onion oil over the greens. Place the chicken on the greens and arrange the cucumbers and Marinated Red Onions beautifully around the platter. Serve with the Mango Chili Sauce. Enjoy!
Keywords: whole30 chicken, whole30 bangkok chicken
Mango Chili SaucePrint
This is one of my new Magic Elixirs, and I’m so excited about it! It’s the perfect combination of sweet and spicy.
½ cup ripe mango, chopped into small pieces
3 tablespoons rice wine vinegar
2 tablespoons water, divided
2 garlic cloves, minced
½ to 1 teaspoon red pepper flakes, depending on your heat preference
¼ teaspoon kosher salt
In a food processor, combine the mango, rice wine vinegar, and the water. Pulse until smooth. Transfer to a small saucepan and place over medium-high heat. Then add the garlic, red pepper flakes, and salt, stirring to combine. Bring to a boil for about 3 minutes to thicken. Remove from heat and set aside.
Keywords: whole30 sauce, whole30 dressing