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A barbecued chicken cut in half with a carving knife

Barbecued Thai chicken

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating and resting time. (Cooking with indirect heat)
  • More effort
  • Serves 4

Try this Thai chicken next time you have a barbecue. The marinade is heady with exotic flavours and lemongrass stalks hold the spatchcocked chicken together

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal441
fat22g
saturates6g
carbs12g
sugars10g
fibre1g
protein48g
salt2.6g
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Ingredients

  • medium chicken (about 1.5kg), spatchcocked
  • 2 stalks lemongrass , kept whole

For the marinade

  • 1 tsp black peppercorns
  • 8 garlic cloves
  • large handful coriander stalks
  • 1 stalk lemongrass , chopped
  • 1 lime , juiced
  • 3 tbsp Thai fish sauce
  • 2 tbsp brown sugar

You will need

  • 1 metal skewer

Method

  • STEP 1

    Crush the peppercorns using a pestle and mortar, then add the garlic and crush again. Add the coriander stalks and chopped lemongrass, and bash to a rough paste. Stir in the lime juice, fish sauce and sugar and mix until the sugar dissolves. Poke a metal skewer through the leg and breast on either side of the chicken (see our video on how to spatchcock a chicken), then replace with a lemongrass stalk. Sit the chicken in a dish and pour over the marinade – squelch it around so the bird is completely coated, then cover and chill in the fridge for as long as possible or overnight.

  • STEP 2

    Remove the chicken from the fridge an hour before cooking. Set a lidded barbecue up for indirect cooking with a foil drip tray on the coal-free side. When the coals are very hot, lay the chicken, bone-side down, over the coal-free side, with the legs closest to the coals.

  • STEP 3

    Cover with the lid and arrange the vents for maximum air circulation. Cook the chicken for 50 mins-1 hr until a thermometer reads 70C (or a little higher) when stuck into the thickest part of the thigh or the juices run clear. Poke the coals about so they flare up again, then, using a pair of tongs, carefully flip the chicken, so it’s skin-side down over the coals. Cook until the skin has browned and the thermometer reads 75C. Lift onto a board, leave to rest for 10 mins, then remove the lemongrass and carve.

Recipe from Good Food magazine, July 2017

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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