![]() ![]() ![]() Everything still turned out fine, as we only made one bird anyway, and couldn’t do the lean-to style cooking. They burned through and had to be tossed after the first turning, we’ll soak them in water for several hours next time. Absolutely amazing dish, everything turned out pretty much the way you show in the recipe, except the skewers we used were thinner, as I couldn’t find the heavy split bamboo you’re using. We made this tonight, along with the Pad See Ew, sticky rice, and fresh brewed Thai iced tea with Coconut cream instead of canned milk, as we avoid dairy. You might stir them a couple of times if you remember. Cover the chickens and allow them to rest overnight.Rub down both chickens using all the marinade. In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken.This is going to prepare it for the grill ( Watch the video to see how to do it). If you’re using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt.You should end up with a potent marinade that looks like a chunky garlicky sauce. Mix everything together while adding about 8 tablespoons of water to the mixture. Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar.You’ll probably need to load the mortar a few times. ![]() Keep pounding until all the marinade ingredients are finished. Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste.Now comes the hard part, pounding everything using a mortar and pestle (If you don’t have a mortar and pestle you can blend the ingredients in a food processor (but I’d really recommend you invest in a Thai style mortar and pestle).Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.But if you don’t have the time, make sure you at least marinate your chicken for a few hours before grilling. For this recipe, I marinated my chicken the day before, and then grilled them the next day. NOTE: If you plan ahead and can marinate your chicken overnight, it will taste the best. You want to really rub the chicken, get all that marvelous garlic to cover the skin, both sides of the chicken, and even in places like under the wings.īathe the chickens in that beautiful marinade – you don’t want any part of the chicken to miss out! Once your marinade is ready to go, put the chicken in a big mixing bowl and coat them with a thick layer of the marinade. This recipe will remain basically the same, you might just need to increase marinade ingredients by a percentage. I’m going to make 2 full chickens for this Thai grilled chicken recipe, but feel free to make just one, or more for that matter. You could also use chicken pieces if that’s what you have, but a whole chicken is the best option. You could make this recipe with just a single whole chicken, but if I’m going to bring out the grill and fire up the charcoal, I think you may as well do a couple of full chickens. Marinate the whole chickens Whole chickens 8 tablespoons tamarind watered down (about this amount, but you can add more or less depending on your taste).1.5 tablespoons toasted rice powder ( recipe here).Keep in mind that for all these sauce ingredients, you may need to do some taste testing as you add ingredients – these are not exact amounts. 8 coriander roots (optional, but highly recommended if you can find them, you can also try the powder version – I’ve never tried it, but I think it would work).1 tablespoon dark sweet soy sauce (substitute some Indonesian kecap manis).2 whole chickens (mine were 1.8 kilos per chicken).Coriander roots add a wonderful depth of flavor Ingredients you’ll need ![]()
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