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Thai Roast Chicken with Spicy Sauce

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.


Thai Roast Chicken with Spicy Sauce

10 minutes
45 minutes

1 whole chicken (about 1.4kg/3lb)

suggested sides: sticky rice or steamed rice and sliced cucumber



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)

  • Step 1

    Preheat oven to 170°C/340°F.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

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

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 3 reviews)
Very good0%

So delicious! And easy

February 20, 2024

LOVED this chicken. I roasted it at 450F covered for the first 25 minutes, then uncovered for about 20 minutes, then broiled it for a few minutes to get a good skin. I will roast it uncovered the whole time next time. I added a sliced fresno chile to the dipping sauce instead of the red pepper flakes. We loved it all. I used the leftover chicken and sauce to round out a nice green salad for the week. Thank you Marion!

Avatar for Kiki

Totally Amazing 🤩

April 7, 2023

This recipe was so delicious and it absolutely reminded me of when I lived in Thailand and ate traditional food.

I adjusted the recipe slightly, and used large chicken breasts instead of a whole chicken, and I added dbl the amount of chilli to the sauce, including finely slicing a fresh chilli. We love our spice. I also stir fried some bok choy to put on the side with the sticky rice.

The flavours were top tier, and definitely would be hard to find in a thai restaurant here in Australia.

Thank you 🙏🏻 Marion 🤤

Avatar for Jordan

Thai roast chicken with spicy sauce

September 27, 2022

Most tasty roast chicken. If you are lazy, the sauce is not even necessary as the marinade on the chicken is super yummy.

Avatar for Cheryl

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