What’s your favourite Thai salad, som tum, without some Thai chicken BBQ? Of course as the name suggests, the chicken should ideally be grilled over hot coals, however I am going to describe a way of making it in the oven. Those of us living in apartments know its impossible get a BBQ going, so this one’s for you. If you do have a BBQ, please do use the recipe to grill the chicken more authentically, make sure to turn the pieces frequently.

Edit: Since I wrote this recipe, we have acquired a smokeless BBQ grill that can be used indoors. I have to admit, having used it, I will never go back to baking again! Grilling the chicken is far superior in taste than baking it.

Oven Temp 180⁰C

Ingredients

• 1 whole chicken breast split into 2 and 2 chicken legs jointed, skin on and bone in (or 4-6 legs)

Marinade Recipe 1

• 1 tbsp white peppercorns
• 1 tbsp roasted coriander seed (roast seeds in a pan till aromatic)
• 1 stalk lemongrass (white portion only) thinly sliced
• 6 cloves garlic
• 2 coriander roots chopped (a root section is found at the bottom of a coriander plant. if the root is large, 1 will do)
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp fish sauce
• 2 tsp sugar
• ½ cup water
• 2 tbsp oil

Marinade Recipe 2

• 2 tbsp ginger chopped
• 2 tbsp lemongrass (white portion only) chopped
• 2 tbsp coriander root chopped
• 2 tbsp peppercorns
• 1 tsp sugar
• 1 tbsp curry powder
• 2 tbsp light soy sauce

Dipping sauce: Nam Jim Jeaw

• 2 tbsp tamarind paste
• 1 tbsp palm sugar grated
• 1 tbsp fish sauce
• 1 tbsp lime juice
• ½ tsp Chili flakes
• 1 tbsp  shallot finely chopped
• 1tbsp  spring onion finely chopped
• 1 tbsp coriander leaf finely chopped
• 1 tbsp roasted rice powdered (use a mortar and pestle)

Method

Using a blender, blend the ingredients for the marinade. Add the marinade to the chicken and marinate it for at least 3 hours (overnight is best). If, where you live, coriander leaves are sold without the root section, use the stem section. Place the chicken (reserve marinade) on a baking tray lined with foil skin side up, place in preheated oven and bake for 45 minutes. Every 15 mins brush the chicken with the reserved marinade. After the 45 mins is done brush one last time and place the chicken under a hot grill till a little charring takes place (about 10-15 mins). When using a BBQ grill, if you have marinated the chicken well (12-24 hrs.) you do not need to brush the chicken with the marinate.

for the dipping sauce: Simply mix all ingredients and serve. if you are making ahead, do not add the spring onion and coriander leaf, add it when you are ready to serve. Rice can be roasted in a pan till the grains turn a golden colour.

Serve with the dipping sauce, sticky rice, and som tum.