Prep the chicken but separating the drumstick and the thigh. Also cut gashes in the chicken flesh. Two on the top side and one on the bottom.

In a bowl mix together the salt, fish sauce, yogurt, peanut butter and Thai red curry paste. Whisk everything together.

Add in the chicken and mix well. Leave to marinate for 30 minutes at least. You can also leave it overnight in the fridge.

Place the chicken on a wire rack in a baking tray and bake for 30 minutes in a pre-heated oven at 220C for about 30 minutes.

Serve as is or finish on the stove. Place your stove top grill and cook for 30 seconds on the naked flame just to char it a little bit for that smokey flavour.

Enjoy!