Uncle Boon's Thai Roast Chicken
At Uncle Boon’s in Manhattan, chef Matt Danzer cooks chickens in a giant rotisserie oven, but the birds are equally delicious roasted on a rack in a home oven. Here’s what makes them so good: They’re brined, then rubbed with a combination of coconut cream and makrut lime before roasting, yielding golden, crackly skin. Slideshow: Roast Chicken Recipes
Makrut lime leaves are widely used in Thai cooking because they're wonderfully aromatic. They are available at Asian markets and also on Amazon.com. Coconut cream is the thick, rich cream that rises to the surface of unsweetened coconut milk. Look for it at specialty food shops.
This roasted chicken needs a wine that can match the richness of the coconut cream and the brightness of the kaffir lime leaves, like full-bodied, off-dry Riesling.