Thai🥩 Meat

Thai Charcoal Chicken

Name: Thai Charcoal Chicken
Cuisine: Thai
Ingredients: 1 whole chicken, spatchcocked; ~8-10 cloves garlic cloves; ~2-3 coriander root; ~1 tsp white peppercorns; ~1½ tsp salt; ~2 tbsp fish sauce; ~2 tbsp sweet soy sauce; ~1 tsp turmeric; ~½ cup fresh coriander; ~½ cup fresh parsley; ~1 onion; ~4-6 cloves garlic; ~1 tsp dried oregano; ~1 tsp paprika; ~½ tsp chili flakes; ~¼ cups olive oil; 2 lime juice

A guide to charcoal grilling fundamentals using a spatchcocked chicken marinated in a simple Thai herbs and spices blend, served with Thai-style chimichurri. The recipe demonstrates proper temperature control and indirect cooking techniques to achieve perfectly golden, evenly-cooked, juicy poultry.

High-protein

Adapted from a video by Marion Grasby

Thai Charcoal Chicken...Mastering BBQ Basics

Watch on YouTube

Ingredients

whole chicken, spatchcocked1
garlic cloves~8-10 clovesest.
coriander root~2-3est.
white peppercorns~1 tspest.
salt~1½ tspest.
fish sauce~2 tbspest.
sweet soy sauce~2 tbspest.
turmeric~1 tspest.
fresh coriander

Steps

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1
Remove the top grates from the charcoal grill and take out the fire basket. Layer paper and fire lighters in the basket, add lump charcoal, and ignite.
2
Flip the chicken breast-side down, cut along the backbone to remove it, then flip back over and press down to flatten. This spatchcocking method ensures even cooking and faster preparation.
3
Pound garlic, coriander root, white peppercorns, and salt in a mortar until roughly paste-like. Add fish sauce, sweet soy sauce, and turmeric, and mix until combined.
4
Rub the marinade evenly all over the chicken, focusing on the skin. Let sit for at least 5 minutes, or preferably overnight, before grilling.
5
Place the ceramic heat deflector in the grill and position the grate above it. Set the chicken over the deflector, away from direct coals. Open the top vent to between 2 and 3, and the bottom vent to about a quarter opening to maintain a temperature around 180°C.
6
Halfway through cooking, rotate the chicken to ensure even browning on both sides. Continue grilling until the chicken is fully cooked through with golden-brown skin.
7
Prepare the Thai-style chimichurri by finely chopping coriander and parsley, combining with diced onion, grated garlic, dried oregano, paprika, chili flakes, and salt. Add olive oil and lime juice from 2 limes, and mix well.
8
Plate the charcoal-grilled chicken and drizzle with the Thai-style chimichurri sauce. Serve and enjoy.

Thai Charcoal Chicken

Ingredients

Steps

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