Thai Roast Chicken With Tahini Recipe

This Thai roast chicken with tahini recipe is a rich, fragrant paste of cilantro, limes, chilies, and cream of coconut tenderizes the bird as it cooks.

Have This!

• 1/2 c. cream of coconut
• 2 limes
• 3 tsp. tahini
• 2 limes
• 1 bunch fresh cilantro
• 2 red chiles
• 1 chicken

Do This!

• Preheat oven to 350 degrees F.
• Using a food processor, blend cream of coconut, tahini, lime zest and juice, cilantro, chilies, and 1 teaspoon salt to a smooth paste. Starting at chicken’s neck, slide hands under the skin to loosen skin on breasts and thighs. With a sharp knife, slash each thigh twice.
• Spread paste between loosened skin and meat. Rub any extra paste into thighs.
• Lay lime slices on bottom of a roasting pan and set the prepared chicken on top. Cover with foil and roast for 40 minutes.
• Remove from oven, remove foil, and baste chicken. Return chicken to oven uncovered, and roast, basting occasionally until an instant-read thermometer inserted into thickest part of a thigh registers 165 degrees F, 30 to 40 minutes more.
• Remove chicken from oven and let rest for 10 to 15 minutes before carving.