Description

I am so excited about this Bangkok Inspired Chicken dish! It’s a flavorful and soul-satisfying 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
Marinated Red Onions (recipe HERE)
Green of choice
1-2 avocados, sliced
3 to 4 small English cucumbers, sliced diagonally (or any type of cucumbers)

Mango Chili Sauce:

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
1 teaspoon honey

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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.

Make the Sauce:

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, stir in honey, and set aside.

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, avocado, and Marinated Red Onions beautifully around the platter. Serve with the Mango Chili Sauce. Enjoy!

Notes

How to Make a Lettuce Wrap

Place 2 iceberg leaves on a sheet of parchment paper on a work surface and salt them. Tip: If your iceberg leaves are on the smaller side, stack and overlap them to give you a little extra length.

Add chicken, avocado, cucumber, marinated onions, and mango chili sauce to the lettuce. Using both hands, carefully begin to roll the leaves up into a wrap starting with the edge of the leaves closest to you. Wrap the leaves over the filling, pulling the filling in toward you as you roll. Tuck or fold in the sides of the lettuce as you go and continue rolling as tightly as you can until the sandwich is completely wrapped, like a burrito. Then tightly roll the paper around the wrap. Twist the ends of the paper, and cut the wrap in half. We served it with the Creamy Olive Dressing and it was perfection.