Thai BBQ Chicken

by Jet Tila
  • Level: Beginner


  • 1 cup coconut milk
  • 1/4 cup soy sauce
  • 2 tablespoons coarsely chopped garlic
  • 2 tablespoons coarsely chopped peeled fresh ginger
  • 2 tablespoons curry powder
  • 2 tablespoons finely chopped lemongrass
  • 1 tablespoon coarsely chopped coriander root or cilantro
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black or white pepper
  • One 3 1/2- to 4-pound whole chicken
  • Asian sweet chile sauce (available in specialty shops)
  • Thai Sticky Rice


  1. Combine the coconut milk, soy sauce, garlic, ginger, curry powder, lemongrass, coriander root, sugar, and pepper in a blender and blend until smooth.
  2. Remove the backbone from the chicken. Lay the chicken skin side up on the work surface and flatten it gently. Cut the chicken in half. Arrange the chicken halves in a baking dish. Pour the marinade over the chicken and rub the marinade all over the chicken. Cover and refrigerate for at least 4 hours and up to 2 days.
  3. Preheat the oven to 350ºF. Line a heavy large baking sheet with parchment paper. Set a rack over the baking sheet and arrange the chicken halves, cut side down, on the rack. Discard the excess marinade.
  4. Roast the chicken in the oven until it is almost cooked through, about 45 minutes. Cool slightly.
  5. Cut each chicken half into 4 pieces: 1 breast, 1 wing, 1 leg, and 1 thigh piece.
  6. Prepare the barbecue or grill pan for medium-high heat. Grill the chicken pieces until they are just cooked through and golden brown, about 10 minutes.
  7. Transfer the chicken to a platter and serve with the sticky rice and sweet chile sauce.
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