Thai Barbecue Chicken

Thai Barbecue Chicken

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This is an Aussie version of the Thai charcoal roasted chicken known as 'Gai Yang'. Although there are lots of marinades across Thailand this one has the unique ingredient of beer.


Serves: 2 

  • 1 lime
  • 1kg whole chicken
  • 2 tablespoons salt
  • 6 coriander roots
  • 7 cloves garlic
  • 1 tablespoon black peppercorns
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1/2 cup (125ml) light soy sauce
  • 1 cup (250ml) beer

Preparation:10min  ›  Cook:1hour  ›  Extra time:3hours marinating  ›  Ready in:4hours10min 

  1. Halve the lime and rub it all over the chicken. Then rub the salt into the chicken and set aside.
  2. Pound the coriander roots, garlic, black peppercorns, cumin and coriander seeds in a mortar and pestle until a paste is formed.
  3. Mix in the soy sauce and beer. Rub and submerge the chicken in the marinade and let sit for at least 3 hours.
  4. Meanwhile light the charcoal and get an even low heat going in a barbecue.
  5. When the chicken is fully marinated cook it slowly over the charcoal. Rotate and turn the chicken often so it gets caramelized and bronze in colour.
  6. Cut the chicken into pieces and serve with a spicy sauce and sticky rice.

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