This recipe for tender thai grilled chicken makes for a quick and extremely tasty dish that won’t break the bank. Serve with a side of rice (sticky rice would be most authentic, but not absolutely necessary) and green salad. We loved it and went back for seconds – though this recipe normally serves 4 ordinary people 😛 We used 2 small chickens for this recipe, but you could alternatively use (a) a large 2kg chicken carved into pieces, or (b) 2kg of chicken pieces. Enjoy!
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1/2 a head of garlic, unpeeled (8-10 cloves)
2 stalks of lemongrass, thinly sliced (optional)
6 tablespoons oyster sauce
6 tablespoons light soy sauce
2 teaspoons dark soy sauce
6 tablespoons sugar
2 tablespoons vegetable oil
2 small chickens (around 1kg each)
- Take a mortar and pestle, and begin pounding the coriander seeds and peppercorns.
- When they are coarsely ground, add the lemongrass, and pound again for a minute or two.
- Add the garlic, and continue to pound (don’t worry about it not being peeled, the pounding process breaks the skins up, making them unnoticeable in the final product).
- When the paste is well pounded, put it into a large mixing bowl, and add the soy sauces, oyster sauce, sugar, and oil. Mix to incorporate the paste and sauces completely.
- If you’re using whole chickens, cut them up into pieces now. When we used small chickens, we simply cut out the backbone and butterflied them open for grilling, making them quite flat.
- Add the chicken to the marinade, coat well, and leave to marinate for at least an hour. For an even more developed flavour, leave overnight, or for up to two days.
- Preheat oven to 220C.
- Place a roasting rack inside a roasting tray. Fill the tray with a little water. Place the chicken, skin-side down, on the rack.
- Put tray into the oven. Roast at 220C for 15 minutes, to seal in the juices. Then reduce the temperature to 180C.
- We then cooked our two small, halved chickens for 1 hour on 180C. This time may vary depending on what size and cut of chicken you are using. For chicken pieces, it may take less time (perhaps around 45 minutes at 180C). For a larger chicken, halved, it may take longer (perhaps around 1.5hours at 180C).
- The trick, while cooking, is to turn the chicken skin-side up, half way through the cooking time, and to continually baste with the remaining marinade. For a final touch, you could also put the chicken under a hot grill for a minute or two, to really crisp up the skin.
Serve immediately with steamed white rice, and a salad of lettuce, cucumber and tomato. We also served ours with a chilli dipping sauce, which added some extra zing to the dish.
To make this sauce:
- Put 4-6 large mild chillies into a food processor. Add a clove of peeled garlic, 2 tablespoons of honey, 2 tablespoons of light soy, and 2 tablespoons of lime or lemon juice, and blend until well pureed.
- Serve in a small dish alongside your meal.