Spicy Tamarind and Coconut Glazed Whole Chicken with Thai Basil and Mango Salsa
This unique whole chicken recipe combines the tangy flavors of tamarind and the richness of coconut, creating a fusion dish that is both vibrant and aromatic. The addition of Thai basil and a fresh mango salsa adds a refreshing twist, making it perfect for any gathering.
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Preheat your oven to 375°F. In a small bowl, mix together 1/4 cup tamarind paste, 1/4 cup coconut milk, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon chili powder to create the glaze.
Rinse the whole chicken (about 4-5 pounds) under cold water and pat it dry with paper towels. Rub the tamarind-coconut glaze all over the chicken, making sure to get it under the skin for maximum flavor.
Place the chicken in a roasting pan and stuff the cavity with 1 sliced lime, 4 cloves of crushed garlic, and a handful of fresh Thai basil leaves.
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
While the chicken is roasting, prepare the mango salsa by combining 1 diced ripe mango, 1/2 diced red onion, 1 chopped jalapeño, the juice of 1 lime, and a handful of chopped cilantro in a bowl.
Season with salt to taste. Once the chicken is done, let it rest for 10 minutes before carving. Serve the chicken with the fresh mango salsa on the side and garnish with additional Thai basil leaves for a pop of color.
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