GF, DF

Your favourite Thai flavours are smothered onto butterflied chicken and grilled over the barbeque, then topped with a herby cucumber salsa. This recipe is easy to prep, looks stunning on your dinner table and is great for leftovers, if there’s any left!

I love this recipe for weeknight meals. I love being able to marinate the chicken on the morning of a busy day and know theres a quicky and tasty meal waiting at the end of the day.

Storebought red curry paste is used as the base of the marinade however extra flavour is added to make the chicken a real party-in-your-mouth. The chicken has mild spice so feel free to add more chili if you like it hot!

This recipe is also refined sugar, gluten and dairy free, making it a healthy option for the whole family.

What's in this recipe?

Cucumber basil topping

Cucumber
Cucumber provides relief to the spice and bold flavours in the marinade. Any type of cucumber is fine here.
Basil & coriander
These herbs are roughly chopped and provide fragrance to this dish. Basil pairs so well with Asian flavours and coriander provides freshness. Basil can be substituted with Thai basil for a more authentic dish.
Kaffir lime leaves
I love the fragrance of kaffir lime leaves. They are quite a tough leaf so be sure to chop this up very finely. Can be omitted if you are unable to source them.
Garlic
Adds a touch of spice and zing to the salsa. Please use fresh not jarred garlic - it’s overly sweet tasting and will overpower the delicate herbs.
Lemon
Lemon juice gives moisture to all the dry herbs and acidity. Can be substituted with lime juice.
Salt
A touch of salt brings out the flavours of the herbs and makes this salsa super tasty!

Thai red curry butterflied chicken

Butterflied chicken
Butterflied chicken cooks evenly and has fantastic flavour when grilled on the barbeque. The skin and bones also help to keep the meat juicy. I like to cook this chicken quite hot, so it gets a little charred = more flavour!
Thai red curry paste
I like to use the brand Maesri as its more authentic tasting than other brands and is economical. Feel free to use your favourite brand.
Garlic & ginger
Extra fresh garlic and ginger are added to the marinade to really boost the flavour.
Honey
Honey adds a little sweetness and allows the chicken to caramelise. It also allows this recipe to be refined sugar free. Can be substituted with sugar if desired.
Lime & fish sauce
Fresh lime juice adds acidity and freshness to the marinade. It also brings out the flavours of the marinade. Fish sauce adds a little saltiness and brings out the authentic Thai umami flavours.
Olive oil
Olive oil helps to bind the marinade ingredients together. Can be substituted with another neutral oil if desired however i prefer to use extra virgin olive oil for its health benefits.

Step-by-step photos

Mixing up marinade

Marinating chicken