Barbecued Chicken

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

My chum Somchai organised a wonderful river trip in Mae Hong Son. We were tootling contentedly around a wide sweeping bend, filming as we went, when we encountered a spectacular sight. A boy of about twelve was wading across the river, bareback on an elephant.

It was a most impressive sight, rather spoiled by two boats of Japanese tourists who were so busy filming us that they practically drove into the elephant and caused it to stampede. Luckily the boy knew what to do, and got the terrified animal safely to the shore.

After that commotion, we pulled into the bank and before you could say Rudyard Kipling, Somchai had a fire going and was spit roasting chickens for our lunch.


  • 150 ml (¼ pint) whisky, or brandy or sherry
  • 2 tablespoons light soy sauce
  • 2 tablespoons coconut milk
  • 1 tablespoon fish sauce
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped fresh coriander - root or leaf
  • A little chopped fresh root ginger
  • Salt
  • Freshly ground black pepper
  • 1.4 kg (3lb) free-range chicken, split in half through the breastbone and backbone -or ask your butcher to do it for you
  • Sliced raw vegetables of your choice, to garnish


Mix together the whisky, soy sauce, coconut milk, fish sauce, garlic, coriander, ginger and seasoning. Rub this marinade all over the chicken and leave for 30 minutes.

Then drain and cook the chicken in a preheated oven, 180°C/350°F (gas mark 4), for 40 minutes, until tender. To give it a lovely crispy brown finish, whack it on a barbecue or under a preheated hot grill for around 10-15 minutes. Serve with raw vegetables.