Thai grilled chicken
- May/June 2020
- Serves 4-6
- Hands-on time 15 min, barbecuing/roasting time 1-1/4 hours, plus at least 6 hours brining
Forget pad Thai – grilled chicken with green papaya salad (som tum) and sticky rice is the ultimate Thai street food. The best grilled chicken comes from Khun Toi’s stall in Chiang Dao, in northwest Thailand, but he’ll never part with his recipe – and rightly so.
Try the spatchcock method of cooking chicken and you’ll struggle to serve it any other way!
Note: you’ll need to brine the chicken in this recipe for at least 6 hours before starting to cook it.
- 8.6g (2g saturated)
- 4.2g (3.6g sugars)
You could use light muscovado sugar instead of palm sugar.
Coriander root is used in many Thai and Asian recipes. Its flavour is more earthy and celery- like than that of the leaves. Find it in Asian grocers or order online via Thai Food Online. If you can’t find it, use coriander stalks.
If you’re oven-roasting the chicken, start it off in a hot griddle pan or under a grill to re-create the charring from a barbecue.
You need to start brining the chicken at least 6 hours before you want to cook it.
To spatchcock a kitchen, either ask your butcher for tips on how to do this for you, or click here for our handy guide.
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