Recipe Details

Ingredients

1. 1.5kg whole chicken
2. 2 tbsp gluten-free red curry paste
3. 3 tbsp vegetable oil
4. 200g (1 cup) long-grain white rice
5. 2 tbsp white wine vinegar
6. 227g can pineapple pieces in juice, drained, juice reserved
7. 2 x 125g cans corn kernels, drained
8. 1 small red capsicum, deseeded, finely chopped
9. 2 celery sticks, sliced
10. 2 green shallots, sliced

Description

• Step 1

  Preheat a lidded barbecue grill on medium-high (see tip). Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Turn breast-side up. Press down on breastbone to flatten.

• Step 2

  Combine the curry paste and 2 tbsp oil. Carefully loosen the skin on the breasts and legs by running your fingers between the skin and meat. Spoon most of the curry mixture under the skin. Press on top of the skin to spread out. Rub the remaining curry mixture over the skin.

• Step 3

  Grill chicken, skin-side-down, for 5 minutes or until browned. Transfer to a rimmed baking tray, skin-side-up, and place on unlit side of the barbecue. Close the lid and cook, rotating the tray occasionally, for 45 minutes or until the juices run clear when tested with a skewer in the thickest part of the thigh.

• Step 4

  Meanwhile, cook rice in a large saucepan of boiling water for 10 minutes or until just tender. Drain well. Transfer to a large bowl and set aside, turning occasionally with a large metal spoon, until cooled slightly.