Grilled Thai Red Curry Chicken

Ingredients:
1 chicken (1-1.5kg)
1/4 cup coconut milk (I used Tara brand)
2 tbsp dark brown sugar
Salt & pepper ~ to taste

Direction:

1. In a bowl, add Thai red curry paste to the coconut milk with brown sugar.  Whisk together until well combined.
2. rub the sauce all over the chicken, including the bits under the skin.
3. Season both sides with salt & black pepper.  Spray with a little oil or brush olive oil on the chicken.
4. Roast/Grilled the chicken at 200 deg C for about 30-35 mins or until the chicken is cooked through.  If like, broil the chicken (top heat) for an extra 5-10 mins after the chicken has been cooked to further brown & crisp the skin.  Keep an eye on the chicken while doing this.
5. Once the chicken is done, remove from the oven & tent it with aluminium foil for 10 mins to let the meat rest & the juices to redistribute.
6. Cut & serve the chicken.