Asian Recipes - Thai Barbecued Chicken Recipe

Ingredients

• 1 medium chicken split down the back, or 1 to 2 lbs/500 g to 1 kg thighs

Spice paste:

• 2 tsp/10 ml peppercorns

• 1/4 to 1/2 tsp/1 to 2 ml cumin seeds

• 2 tsp /10 ml coarse salt

• 1 tbsp/15 ml coarsely chopped coriander root

• 1-inch/2.5-cm piece fresh turmeric root, or 1 tsp /5 ml turmeric powder

• 1 shallot onion, minced

• 7 doves garlic, mashed

Seasoning:

• 2 tsp/10 ml palm sugar or brown sugar

• 2 tbsp/10 ml fish sauce

• Fresh juice of 1 lime

• 3 tbsp/45 ml vegetable oil

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Using a mortar and pestle or a small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste. Combine the spice paste with the seasoning ingredients and mix well.

2. Open the chicken so that it lays flat. Trim away any loose skin or fat and cut off the wing tips.

3. Marinate the chicken in the spice pastel seasoning mixture in a non-reactive dish for 2 hours or overnight.

4. Preheat a grill or barbecue. Grill the chicken over a medium fire until done (35 to 40 minutes). Alternatively, you can roast the chicken in a 375°F/190°C oven until done, (about 1 hour).

5. Allow the chicken to rest on a platter for 10 minutes before serving.