Friday, April 8, 2016

Thai-Inspired Roast Chicken

Actually, this is a tale of 2 chickens, both inspired by Thai cuisine...

I bought 2 spring chickens from the weekend market... I was thinking of grilled or roast chicken for dinner... both Thai-inspired.

The first one was a chili-lime chicken, for hubby who loves spicy dishes!

The second one was this...

1 spring chicken, about 1 to 1.1 kilo (clean and rinse), cut in half lengthwise

8 to 10 cloves of garlic
3 to 4 stems of wansoy (coriander)
1 teaspoon black and white peppercorns
3 pieces 3-in tanglad (lemongrass, white part only)
2 tablespoons each fish sauce, dark soy sauce, honey
1 to 2 chilis, optional

Place everything in a (small) food processor or pound (mortar and pestle).

Marinate the chicken halves overnight.

Roast at 400F for about 30 to 40 minutes.  Cover with foil if the skin gets too burned.  (I placed each half in its own little roasting pan.)

Rest for 10 minutes before slicing.

Everyone agreed that this was the better of the 2 chickens... and even better than the local Andoks!

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