Thai cuisine · Meat & Kebab

Isaan Grilled Chicken

Isaan-style grilled chicken, marinated overnight in garlic, coriander and coconut milk, then flattened and cooked over the grill.

Ingredients · for 4 servings

• 1 chicken (approx. 1.3 kg)
• 6 garlic cloves
• 3 coriander roots (or 4 coriander stems)
• 1 tsp white pepper
• 1 tsp turmeric
• 4 tbsp fish sauce
• 2 tbsp light soy sauce
• 100 ml coconut milk
• 2 tbsp palm sugar
• 4 tbsp sweet chili sauce
• 1 lime

Instructions

1. Cut the chicken open along the backbone, press it flat on the board until the breastbone cracks, and prick the skin all over with a fork.
2. Pound the garlic, coriander roots, white pepper and turmeric in a mortar to a coarse paste.
3. Mix the paste with fish sauce, soy sauce, coconut milk and palm sugar, rub the chicken inside and out with it, and marinate covered in the fridge overnight.
4. Bring the grill or oven to 180°C indirect heat and place the chicken skin-side up.
5. Cook for 45–55 min., basting twice with the remaining marinade, until the skin is glossy golden brown and the juices at the thigh run clear.
6. Rest for 10 min., chop into pieces with a heavy knife and serve with sweet chili sauce and lime wedges.