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bangkok inspired chicken on a white platter

Whole30 Bangkok Inspired Chicken

  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dinner
  • Diet: Gluten Free

Description

I am so excited about this Whole30 dish! It’s a flavorful and soul-satisfying Whole30 dinner.


Ingredients

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

Everything else:

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)


Instructions

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

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