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Mango Curried Chicken

chicken - other, curry

2 tablespoons chopped fresh coriander
2 tablespoons mild curry paste
1 tablespoon wine vinegar
1/4 teaspoon salt
1 chicken; 3 pounds
1/3 cup mango chutney; strained

In small bowl, stir together coriander, curry paste, vinegar and salt; set aside. Using kitchen shears, cut chicken down each side of backbone; remove backbone and save for stock .Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Place in shallow glass dish; brush curry mixture all over chicken. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours, turning occasionally.) Place chicken, skin side up, on greased grill over medium heat. Close lid and grill, turning once, for 50 minutes or until juices run clear when thigh is pierced. Brush all over with mango chutney; grill for 10 minutes, turning once. Transfer to cutting board. Tent with foil; let stand for 10 minutes.

Contributor: Canadian Living Magazine, August, 2001

Yield: 4 servings

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