215 minutes
A delicious Thai-style grilled chicken infused with lemongrass and other aromatic ingredients, perfect for any occasion.
Garlic Clove, peeled
each
Cilantro Sprigs, including thick stalks
each
Palm sugar, or light brown sugar
0 oz
teaspoons
teaspoons
tablespoons
teaspoons
Lemongrass, 3-inch segments (optional)
each
Whole Chicken, spine removed and split in half along the breastbone
each
Thai-Style Sweet Chile Dipping Sauce
0 recipe
1. Make the Marinade
Combine the garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass in a food processor. Blend the ingredients together until they form a rough paste.
2. Prepare the Chicken
Place the chicken on a cutting board and insert two metal skewers into each half, running them parallel through the legs and breasts. Rub the marinade on all surfaces of the chicken halves, ensuring an even coating. Place the chicken in a baking dish, cover it, and refrigerate for at least 2 hours or up to overnight.
3. Prepare the Grill
If using a charcoal grill, light the charcoal and let it heat until covered with white ash. If using a gas grill, set it to high heat and preheat for 5 minutes. Clean and oil the grilling grate to prevent sticking.
4. Grill the Chicken
Place the chicken halves, skin side up, on the cooler side of the grill with the legs toward the hotter side. Cover the grill and let the chicken cook for about 45 minutes, aiming for an internal temperature of 140°F (60°C).
5. Finish Grilling
Flip the chicken over and place it skin side down on the hotter side of the grill. Cover and cook for about 3 minutes longer, until the skin is crisp and the thermometer reads between 145-150°F (63-66°C). If the skin starts to burn, slide the chicken to the cooler side of the grill.
6. Rest and Serve
Allow the chicken to rest for 5 minutes on a cutting board before carving it. Serve the chicken with the Thai-Style Sweet Chile Dipping Sauce on the side.
Create Spicy Lemongrass with Thai chilies, Sweet Lemongrass with extra honey, Herbal Lemongrass with additional herbs, Citrus Lemongrass with other citrus juices, or Coconut Lemongrass with coconut milk.
Apply the lemongrass-infused marinade to different proteins such as pork, beef, tofu, shrimp, or firm fish like salmon or sea bass.
Adapt the dish by stir-frying, roasting, broiling, or slow cooking the marinated protein for different culinary experiences.
Introduce coconut milk to the marinade for a creamier texture and milder flavor, or use Greek yogurt for a tangier, creamier marinade that also tenderizes.
Replace some of the lemongrass with finely grated zest of lime or kaffir lime leaves and incorporate a small amount of orange juice into the marinade for a slightly sweet, fragrant variation.
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