Thai Southern Chicken
Southern Thai recipe
Yield
4 servingsPrep
15 minCook
20 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
whole, spatchcocked and thoroughly pricked with a fork |
|
| 4 | large |
garlic cloves
peeled |
*
|
| 1 ½ | teaspoons |
white peppercorns
whole |
*
|
| 2 | each |
cilantro root
or 1/4 cup of finely-chopped cilantro stems |
* |
| 1 | tablespoon |
turmeric
|
|
| 1 | tablespoon |
fish sauce
Thai, or 2 tablespoons light soy sauce |
|
| ¼ | cup |
brown sugar
packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
whole, spatchcocked and thoroughly pricked with a fork |
|
| 4 | large |
garlic cloves
peeled |
*
|
| 7.5 | ml |
white peppercorns
whole |
*
|
| 2 | each |
cilantro root
or 1/4 cup of finely-chopped cilantro stems |
* |
| 15 | ml |
turmeric
|
|
| 15 | ml |
fish sauce
Thai, or 2 tablespoons light soy sauce |
|
| 59 | ml |
brown sugar
packed |
*
|
Directions
In a food processor, blend everything but the chicken together to form a paste.
Thoroughly rub the chicken with the marinade, going underneath the skin where possible.
Let the chicken marinate in a covered bowl, chilled, for 2 hours (up to overnight).
Grill on low coals until the skin is charred and the thighs release clear juices when punctured.
