Name: Grilled Isaan Chicken with Aromatic Lemongrass and Cilantro Roots
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: ¼ cup Fish sauce (nahmpla); 2 lg. Cucumber, Kirby preferred, cut into 1-inch (2.5 cm.) chunks; 1 stalk Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.); 1 medium Whole Chicken, 3 to 4 lbs. (1.4 to 1.8 kg.), or 2 lbs (1.9 kg) bone-in thighs and/or drumsticks; 5 cloves Garlic, roughly chopped; 1½ Tbsp. Minced cilantro roots or 3 Tbsp. minced stems; 1 tsp. White peppercorns; 1 recipe Thai sweet chili sauce (nahm jim gai); 1 Tbsp. Light brown palm sugar

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

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