1 tsp black peppercorns
1 tsp white peppercorns
1 tbsp sea salt
1 lime, cut into wedges
1 x 2kg (4.4 lb) whole chicken
Thai-style spicy dipping sauce (Nahm Jim Jaew):
1 tbsp tamarind concentrate
3 tbsp fish sauce
1 tbsp brown sugar
1 tbsp chilli flakes
1 small Asian shallot, sliced in small wedges
1 tbsp lime juice
1 tbsp finely chopped coriander (cilantro)
Game changer!
I was dubious of cooking the chicken on such a high temperature at first. I should have never doubted you…. Perfectly juicy meat and incredibly crispy skin! The nam jim sauce is delicious too. I will definitely be making this recipe again.
Super yummy
Loved it!
Seriously easy and so delicious—- I will definitely be making it again.
Thank you Marion, I am becoming a huge fan.