Ingredients Jump to Instructions ↓

  1. 1 Chicken - (2 1/2 - 3 lbs)

  2. 1 tablespoon 15ml Fresh chopped ginger

  3. 1 tablespoon 15ml Chopped fresh garlic

  4. 1 teaspoon 5ml Ground turmeric

  5. 1 tablespoon 15ml Light brown sugar

  6. 2 tablespoons 30ml Oil

  7. 2 Fresh lemon grass -

  8. 6" only, chopped

  9. 2 tablespoons 30ml Chopped fresh coriander root

  10. 2 tablespoons 30ml Fish sauce - (nam pla)

Instructions Jump to Ingredients ↑

  1. Rinse the chicken and pat dry. Split the chicken in half down the breast or cut into serving sized pieces.

  2. Pound or process the lemon grass, ginger, garlic, and coriander root in a mortar, blender, or processor until a smooth paste is formed, adding a little of the oil if necessary. Add turmeric, brown sugar, fish sauce, and (remaining) oil. Blend until smooth. Pour mixture over the chicken, cover, and marinate in the refrigerator for 2 hours or (up to) overnight. Turn the pieces periodically to allow them to marinate evenly.

  3. Prepare hot coals for barbecuing, or preheat the broiler.

  4. Grill the chicken until the juices from the thickest part run clear, about 20-30 minutes.

  5. Note: this recipe works well for grilled Thai Chicken Wings, too!


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