Thai Food Made Easy | THAI ROAST CHICKEN
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THAI ROAST CHICKEN

 

 

 

 

THAI ROAST CHICKEN

Thai Roast Chicken:

Serve: 2

Ingredients:

1.5 kg                                    Whole chicken – prepared and cleaned

1 bulb                                   Garlic – peeled

20  gram                              Coriander

¼  teaspoon                       Turmeric

2   tablespoon                    Oil

3/4 teaspoon                     Salt

½ teaspoon                       White pepper

½ teaspoon                       Sugar

 

 

 

 

 

Method

-Blend the garlic, coriander, turmeric, oil, salt, white pepper, soy sauce and sugar in an electric blender until it turns into a rough paste.

-Insert a sharp knife and cut into the joints between the body and thigh.

-Rub the herb mixture all over the chicken. Try to get it underneath the skin and around the breast if possible.

-Leave to marinate at least 3 hours or even better overnight.

-Pre-heat the oven to 250 Celsius.

-Put the chicken in a baking tray and cover with foil paper. Turn the oven down to 190 Celsius and bake for 45 minutes.

-Remove the foil, braise the chicken and bake for a further 30-40 minutes.

– Rest for at least 20 minutes.

-Serve this Thai Roast Chicken with your choice of veggies, and potatoes. I had it with roast Mediterranean vegetables and roast potatoes.

Tip:

-Personally, I prefer to butterfly/spatchcock the chicken, as it will absorb the marinade better.

-This dish goes so well with Thai spicy sauce called “ Jim-Jeaw” this recipe is coming soon.

-I always encourage everyone to use a high-grade Thai seasoning. Happy cooking!