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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Roast Chicken with Spicy Sauce

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This clever roast chicken recipe takes just 45 minutes to cook. The marinade – a glorious combo of lemongrass, coriander and garlic brings the kick, while brown sugar and fish sauce gives a salty sweetness. All served with a spicy sauce that you’ll just want to keep dipping in to. 

WATCH THIS RECIPE

THAI ROAST CHICKEN WITH SPICY SAUCE

PREP TIME

10 minutes

COOK TIME

45 minutes

SERVES

4

Ingredients

1 whole chicken (about 1.4kg/3lb)

suggested sides: sticky rice or steamed rice and sliced cucumber

 

Marinade:

1 lemongrass stalk, pale part only finely chopped

4 coriander roots, roughly chopped

8 garlic cloves, roughly chopped

1 tsp ground white peppercorns

3 tbsp fish sauce

1 tbsp brown sugar

1 tsp dark soy sauce

 

Spicy dipping sauce (Nahm Jim Jaew):

2 tsp raw glutinous rice (also known as sticky rice)

1 tbsp tamarind concentrate

3 tbsp fish sauce

1 tbsp lime juice

1 tbsp brown sugar

1 tbsp chilli flakes

1 small red shallot, sliced into fine wedges

2 tsp finely chopped coriander (cilantro)

Steps

Preheat oven to 170°C/340°F.

First make the marinade. Use a mortar and pestle to pound the lemongrass, coriander root and garlic to a rough paste. Stir through the pepper, fish sauce, brown sugar and dark soy sauce.

To spatchcock the chicken, remove the backbone with scissors. Flip the chicken over so it is facing breast up. Then push down on the breast to flatten it down. Place chicken in a roasting tin lined with foil. Spread the marinade over the chicken. Cook in the preheated oven for 25 minutes.

Take the chicken out of the oven and remove the foil. Use a brush to baste the chicken with the cooking juices. Place the chicken back in the oven to roast for another 15 minutes or until chicken is cooked through. The chicken is cooked when the leg meat juices run clear when pierced with a knife. Allow to rest for 5 minutes.

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Meanwhile, prepare the spicy sauce. Toast the rice in a dry frying pan over high heat until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chilli flakes and toasted rice powder. Mix until well combined. Then stir through the shallot and coriander.

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Cut the chicken into portions and serve on a platter with the spicy dipping sauce.

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