Volcano Chicken

• 1 (2 lb) chicken
• marinade
• 2 tablespoons garlic, minced
• 1/2 teaspoon black pepper
• 1/4 cup fish sauce
• 1/4 cup whiskey
• 1/4 cup honey
• 1/4 cup coconut milk
• 1 teaspoon red curry paste
• 2 teaspoons black chili paste in oil
• for flambaying
• 1 cup whiskey

1. Mix the marinade ingredients.
2. Coat chicken with the marinade and marinade for about 12 hours.
3. Remove the chicken from the marinade allowing to drain thoroughly.
4. Heat marinade over medium heat until reduced to a thick sauce.
5. Stand the chicken upright on an ovenproof plate.
6. Roast in a medium oven until the skin just begins to brown.
7. Remove the chicken and place it on a flame proof but table-ready plate.
8. Pour whiskey through the cavity of the chicken and over the outside so it is thoroughly coated.
9. Ignite and allow the whiskey to burn itself out.
10. Serve carved chicken with steamed white rice and stir-fried veggies.

chicken, marinade, garlic, black pepper, fish sauce, whiskey, honey, coconut milk, red curry, black chili paste, flambaying, whiskey

Taken from www.food.com/recipe/volcano-chicken-18440 (may not work)