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BBQ Chicken

Thai BBQ Chicken 1 ไก่ย่าง (old version)


  • 1 whole chicken, rinsed
  • 1/2 lemongrass stalk, smashed and finely chopped
  • 2-3 cilantro roots or 8-9 stems, finely chopped
  • 2 cloves garlic
  • ¼ cup soy sauce
  • 2 Tbsp fish sauce
  • 2 tsp dark soy sauce
  • ¼ tsp fresh ground black pepper

Dipping Sauce (Naam Jim Jeaw)

  • 3 Tbsp fish sauce
  • 2 Tbsp lime juice
  • 1.5 tsp sugar
  • 1-2 tsp chili flakes
  • 2 tsp toasted ground rice (see recipe)
  • 1 Tbsp cilantro, chopped

Ingredients & Kitchen Tools I Use


Spatchcock the chicken. See Part 1 of video for demonstration.

The marinade: Pound lemongrass, cilantro roots and garlic into a paste using a mortar & pestle. Transfer into a large mixing bowl and add soy sauce, fish sauce, dark soy sauce, black pepper. Set aside 2 Tbsp of the marinade in another small bowl.

Add the chicken to the bowl, rub and massage the chicken thoroughly with the marinade. With your index and middle fingers, pry the skin of the breasts from the meat to create a pocket. Pour the marinade you set aside earlier into these pockets.

For the dipping sauce: Mix together fish sauce, lime juice, sugar, chili flakes, and stir until sugar dissolves. When almost ready to serve, add the toasted ground rice and chopped cilantro.

To make toasted rice powder: Put 2 Tbsp glutinous white rice or jasmine rice in a dry sauté pan and cook over medium heat, stirring constantly, until deep golden brown and aromatic, about 5 minutes. Let cool and grind with a coffee grinder or in mortar and pestle.

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