Roast Chicken Recipe with Thai Style Marinade
Ring in the changes with this exotic Thai style roast chicken recipe. The flavours of lemon grass, ginger, coriander and
coconut milk are unusual to use with roast chicken, but the combination is a real winner.
The whole chicken is first marinated, allowing the flavours to really soak in before it is roasted. The reserved marinade is
then used to baste the chicken while it is roasting, once more adding to the flavour.
Preparation Time: 20 min
Marinating Time: Minimum 1 hour but preferable overnight
Cooking time: 1½ hours
No. of servings: 4 - 6
Pre-heat oven to 180° C (350° F, Gas Mark 4)
- 1 large whole chicken 1.5-2kg (3½ to 4 pounds)
- 2 stalks lemon grass roughly chopped
- 1 green chilli, sliced
- 1 onion roughly chopped
- 2 big cloves of garlic crushed
- 1 tablespoon grated fresh ginger
- ½ cup chopped fresh coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground white pepper
- ½ teaspoon ground coriander
- 3 tablespoons fish sauce or 1 tablespoon soya sauce
- ½ teaspoon salt
- 3 tablespoons lime or lemon juice
- 1 teaspoon brown sugar
- 1 cup coconut milk
- 2 tablespoons peanut oil or sunflower oil
- Place all the ingredients except of course the chicken, in a blender and process until smooth.
- Put chicken in a deep bowl and pour the marinade over and rub it into the chicken as well.
- Leave the chicken to marinate for a minimum of 1 hour, but preferably marinate it overnight in the fridge.
- Place the chicken on a rack in the roasting pan, baste once again with the marinade.
- Roast the chicken at 180° C (350° F) for 1 to 1½ hours, basting it every ½ hour with the marinade.
- Allow the chicken to rest for 15 minutes before carving it.
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