Made this Thai Grilled Chicken a while ago, before I went away on a long trip.
Since I just got back from a long trip to the US I’m easing back slowly into the swing of things and got into cooking at home again. It’s been over six weeks since I last edited a food video! It feels weird to even be sitting in front of the computer again. When I came back from my trip, I had a depressed appetite and wasn’t feeling inspired to eat for the first week. But that was eventually recalibrated with a throw-caution-to-the-wind heaping of lechon (Filipino roasted pig) from Iskina Cebu and prawn noodles dotted with deep fried pork lard cubes – as evidenced on my Instagram posts. D’oh, I need to turn a blind eye from my weighing scale for a while.
For this Thai Grilled Chicken recipe, I bought a whole kampong (free range) chicken and spatchcocked it. I saved the head, scrawny legs, and backbone in the freezer to make stock for another day.
Thai Grilled Chicken
1 whole chicken
2 stalks lemongrass
2 pcs coriander root
4-6 cloves garlic
3 Tbs palm sugar
2 Tbs white pepper
2 Tbs fish sauce
2 Tbs oyster sauce
Clean and spatchcock the chicken. In a blender, blitz chopped lemongrass, garlic, coriander root, white pepper, and palm sugar until mixture resembles a watery paste. Pour over chicken and add fish sauce, oyster sauce. Coat chicken well and refrigerate overnight.
In a pan or on a barbecue grill, cook chicken over low heat. Be careful not to burn the chicken as the sugar content in the marinade caramelizes rapidly.
Serving suggestion: over glutinous rice with Sriracha sauce or sweet Thai chili sauce.
If you don’t already know, all my food videos are curated here. Enjoy!
My other remedy to combat post-vacation blues is grit teeth, hunker down, and keep busy. Cooking, filming it, then blogging + amplifying it on social media platforms is one such endeavor. Uh, I won’t go into the two Lee Min Ho K-dramas I bulldozed through back to back to get over my jetlag. x_x
Stay tuned for more updates on this space.
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