INGREDIENTS Whole chicken Tom yum paste Garlic cloves Fish sauce Dark soy sauce Lime juice Brown sugar Pineapple juice
Remove the giblets and neck from the bird. Then, using sharp kitchen shears, cut along both side sof the back and remove the backbone.
Whisk together the marinade ingredients then pour over the chicken and cover. Refrigerate to marinade for 30 minutes to 6 hours, rotating every hour.
Place chicken onto wire rack above baking sheet or roasting pan. Bake for 1 hour, or until the thickest part reaches 160F internally. Let stand 10 minutes before slicing to serve.