All over Thailand, roadsides grills roast this simple chicken dish over an open fire. It’s served with steamed sticky rice and Thai sweet chili sauce (nahm jim gai). The classic Thai triad, cilantro roots, garlic, and peppercorns, creates the flavor profile of the dish. For authentic appearance and flavor, use a charcoal- or wood-fired rotisserie to cook chicken. In Thailand, chicken is usually “grilled” by roasting over open flames but not actually placed on grill grates. The same marinade can be used on a whole chicken that can be roasted in the oven.
© 2008 Robert Danhi. All rights reserved.