Thai Spicy Chicken Lemongrass ไก่ย่างตะไคร้ : Jolly Kitchen with Kiet

Ingredients
1 whole chicken
2 tbsp fish sauce
2 tbsp thin soy sauce
2 tbsp brown sugar
1 tsp cardamom powder
1 tbsp chilli powder
1 stalk lemongrass
4 coriander roots
5 garlic cloves
1 ½ tsp black pepper
Hello again, My name is Kiet from Jolly Kitchen. Here is what we are going to cook today. Grilled spicy lemongrass chicken.
I normally go to the supermarket maybe 2-3 times a month only when I short on food supply. I spend quite a sometimes looking around for ingredients for my cooking. I have to admit that a shelf with clearance or marked down on price is my favourite spot. Because stores need to clear out the way for new fresh products, so the one that is about to expire in 2-4 days will have to get out of the way. Now come down to the question, is it safe to consume products that label as expiring in 2-3 days. The short answer is absolutely yes.
Ok, let’s get back to our cooking topic. Today I will show you how to make a simple chicken recipe. Like most everything you do in cooking, preparation is the key to speed things up and check if you need anything else. We are going to start off by preparing marinade sauce ingredients. First key ingredient is coriander root. Next you want to get a stalk of fresh lemongrass, cut and slice just like this. Such a versatile ingredient and it has such a pungent aromatic. Another one that can’t be missed from the list is garlic. You may need a few cloves for this one. You might have seen me doing this before. Start with dry ingredients first then working your way down to the rest. First thing I want to add is black pepper. I’m going to pound these trios in mortar and pestle until they get a rough paste.
Alright, here is a marked down price chicken from a local supermarket for just around $5 dollars. Clean the whole bird and then make a butterfly cut. For this size of chook you could make 2-3 servings.
Next we are going to start marinating the chicken. Grab a good size mixing bowl, then start adding herb paste. I will add chopped lemongrass in here, then followed by thin soya sauce. Another ingredient to help chicken skin looks brown is sugar, today I use raw brown sugar. Then add 1-2 teaspoons of cardamom powder. Add some fish sauce into the mix as well. Last but not least, chilli powder, if you like it hot, add a lot. Stir everything in the bowl until it all well combined.
Now it is time to get your hands dirty. Grab chicken pieces and carefully place them into the marinade sauce. Use your hands to rub over make sure it is covered with the sauce. Once you have finished. Best to marinate overnight or at least 2-3 hours before cooking.
A true Northeastern Thai land would pair grilled chicken with sticky rice. Therefore, while waiting for marinade I also soak sticky rice and will steam as a side dish too. If you are curious where I get this white bag from, it is from the local Bunnings store. It comes very handy when using it in my cooking. Alright, time to cook our marinate chicken. Pre-heated the oven at 220 C, top-bottom heat as we are going to cook 20 minutes until chicken skin looks tight. Then switch to fan-forced and turn down temperature to 170 and cook for another 30 mins. This way you will get brown crispy skin and juicy chicken meat. Don’t forget to flip over to get it evenly brown. Each oven produces different heat, you may have to adjust accordingly. By the time chicken is about to be ready, my sticky rice is also done. To keep sticky rice moist I use a bamboo container here. Ahhhh...remind me of my childhood.
Alright, I think the chicken is well-done. Let’s get it out from the oven. You can graze to make it look amazing by mixing water and honey then brushing over while still hot. This way it will make the skin look glossy. Alright, all done. Here we are, grilled spicy chicken lemongrass.
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