The chicken is rubbed with a simple Thai-inspired mix of red curry paste, coconut milk and brown sugar. Although, the recipe does not require a marinating time, I would encourage you marinate the chicken for at least 30 minutes and don't forget to rub the curry mixture under the skin for extra flavor.
Grilled Red Curry Chicken
Recipe from Food and Wine
One 3-pound chicken- remove wing tips
1/4 cup unsweetened coconut milk
2 tablespoons red curry paste
1 teaspoon dark brown sugar
Salt and freshly ground pepper
1. 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 flatten chicken to a medium baking dish.
2. In a small bowl, whisk the coconut milk with the curry paste and brown suagr until smooth. Rub the curry mixture all over the chicken, into the slits and under the skin; season with salt and pepper.
3. 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.