Thai Barbecue Chicken with Coriander Marinade
A Thai-style chicken whose flavour comes from an aromatic spice paste. It is packed with coriander, cumin, cardamom and garlic. Marinate the meat ideally overnight, then grill or roast it. The result is fragrant, juicy chicken.
Total: 2 h 40 min
Method
01.
First, prepare all the ingredients so they are close at hand. In a mortar, pestle or food processor, crush into a coarse spiced paste 2 tsp ground pepper, ¼ to ½ tsp cumin seeds, 2 tsp coarse salt, 1 tbsp roughly chopped coriander root, 1 tsp crushed cardamom, 1 shallot and 7 crushed cloves of garlic. Mix the finished paste with 1 tsp brown sugar, fish sauce, lemon juice and vegetable oil, and stir well.
02.
Open the chicken, cut along the backbone, like a book so that it lies flat. Remove any excess skin and fat and cut off the wingtips. Marinate the prepared chicken in the spiced paste and seasoning ingredients for at least 1 hour, preferably overnight.
03.
Heat the grill and cook the chicken over a medium flame until it is cooked through (35–40 minutes). Alternatively, roast it in the oven at 190 °C for about 1 hour. Then leave the barbecue chicken to rest for about 10 minutes so the juices return from the surface back into the meat. Finally, carve and serve the Thai barbecue chicken. It tastes excellent!
