Home
Recipes
Barbecued Thai chicken

A barbecued chicken cut in half with a carving knife

Barbecued Thai chicken

Name: Barbecued Thai chicken
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: medium chicken (about 1.5kg), spatchcocked; 2 stalks lemongrass kept whole; 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; 1 metal skewer sugar

Barney Desmazery

Save recipe

Serves 4

More effort

Prep: 30 mins

Cook: 1 hr

Plus marinating and resting time. (Cooking with indirect heat)

A star rating of 4.3 out of 5.4 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Barbecued meatball kebabs

A star rating of 3.5 out of 5.4 ratings

Barbecued pork belly

A star rating of 4.7 out of 5.3 ratings

Barbecued surf & turf

A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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 sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal441
fat22g
saturates6g
carbs12g
sugars10g
fibre1g
protein48g
salt2.6g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now