Grilled Red Curry Chicken Recipe

Light a grill

Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone

Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it

Using a sharp knife, cut deep slits to the bone 1/2 inch apart along the chicken legs and thighs

Transfer the flattened chicken to a medium baking dish

In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth

Rub the curry mixture all over the chicken, into the slits, and under the skin; season with salt and pepper

Grill the chicken skin side down over moderate heat until the skin is browned and crisp, about 10 minutes

Turn the chicken skin side up, cover and grill over moderate heat until cooked through, about 20 minutes

Transfer the chicken to a cutting board and let rest for 5 minutes

Carve the chicken and serve