Barbecue Chicken

Name: Barbecue Chicken
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: lime wedges and fresh red chillies, to garnish; 1 chicken, about 1.5kg/3-3½ lb, cut into 8-10 pieces; 30 ml/2 tbsp light soy sauce; 30 ml/2 tbsp Thai fish sauce; 2.5 cm/1 in piece fresh root ginger, peeled and thinly sliced; 2 lemon grass stalks, roots trimmed; 4 shallots, coarsely chopped; 6 garlic cloves, coarsely chopped; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; ½ bunch coriander (cilantro) roots, chopped; 120 ml/4 fl oz/½ cup coconut milk

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Chicken cooked on a barbecue is served almost everywhere in Thailand, from roadside stalls to sports stadia. This is the perfect dish for a summer party, but you can also cook this tasty chicken in the oven if the weather proves disappointing.

Ingredients

1 chicken, about 1.5kg/3-3½ lb, cut into 8-10 pieces
lime wedges and fresh red chillies, to garnish

Asia
Thailand
Main course
South East Asia
Summer

Method

Make the marinade. Cut off the lower 5cm/2in of the lemon grass stalks and chop them coarsely. Put into a food processor with the ginger, garlic, shallots, coriander, sugar, coconut milk and sauces and process until smooth.
Place the chicken pieces in a dish, pour over the marinade and stir to mix well. Cover the dish and leave in a cool place to mari