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Thai-style BBQ chicken recipe
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Try this delicious Thai BBQ chicken, perfect for salads, wraps, or noodle dishes.
Ingredients:
  • 75g brown sugar
  • 60ml fish sauce
  • 60ml soy sauce
  • 18.40 gm vegetable oil
  • 1 stem lemongrass, sliced
  • 10 coriander sprigs
  • 8 garlic cloves, peeled
  • 2 RSPCA Approved Whole Chickens (about 2.2kg each)
  • 2 x 375ml cans beer
  • 110g brown sugar
  • 80ml lime juice
  • 60ml rice wine vinegar
  • 48.80 gm fish sauce
  • 6 garlic cloves, finely chopped
  • 4 long red chillies, seeded, finely chopped
  • 40.00 ml finely chopped coriander
Instructions:
  • Combine sugar, fish sauce, soy sauce, oil, lemongrass, coriander, garlic, and 1 tsp salt in a blender; blend until smooth. Divide the mixture between 2 large bowls. Add 1 chicken to each bowl along with ½ tsp freshly ground black pepper. Coat the chickens inside and out, then refrigerate, covered, for at least 12 hours or up to 1 day.
  • Get your barbecue grill ready for some high heat cooking by setting it up for indirect heat and covering it.
  • Pour out half of each beer (190ml) and set aside. Place the cans on a large, sturdy baking tray. Pat dry the chickens, then carefully position them on the beer cans so they stand upright (their legs should rest on the tray for support). Place the tray on the cooler side of the grill, cover, and cook.
  • Roast chickens at 200°C (180°C fan-forced), rotating 180 degrees halfway through, for 1¼ hours or until chicken skin is golden brown, juices run clear, and thermometer inserted into the thigh registers 73°C.
  • Using tongs, gently move the chickens along with the cans to a spacious carving board. Lift the chickens from the cans with care and place them on the board to rest for 10 minutes. Dispose of the cans.
  • Prepare the sweet chili sauce by whisking together sugar, lime juice, vinegar, and fish sauce until the sugar dissolves. Add garlic, chili, coriander, ½ tsp sea salt, and ½ tsp black pepper. Drizzle a bit of the sauce over the chicken and serve the rest on the side.

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