Thai-Style BBQ Chicken

Thai-Style BBQ Chicken

Ingredients:

1/3 cup brown sugar

1/4 cup fish sauce

1/4 cup salt reduced soy sauce

1 tbsp vegetable oil

1 stem lemongrass, sliced

10 coriander sprigs 

8 garlic cloves peeled

2 Whole Chicken

2 x 375 ml cans beer

Sweet Chilli Sauce

1/2 cup brown sugar

1/3 cup lime juice

1/4 cup rice wine vinegar 

2 tbps fish sauce

6 garlic cloves, finely chopped

4 long red chillie, seeded, finely chopped

2 tbps finely chopped coriander

Direction:

1. In a blender, blend the sugar, fish sauce, soy sauce, oil, lemongrass, coriander, and garlic with 1 tsp salt until smooth. Divide the mixture between 2 large bowls. Add 1 chicken to each bowl with 1/2 tsp freshly ground black pepper. Turn to coat the chickens inside and out. Cover and refrigerate for at least 12 hours or up to 1 day.

2. Prepare a covered barbeque for high cooking over indirect heat

3. Pour off half of the contents of each beer can. Place the cans on a large heavy rimmed baking tray. Wipe excess marinade from the chickens and carefully position to the chickens over bear cans so they stand upright (the legs should rest on the tray to help steady them) Carefully place the tray over the unlit portion of barbeque. Cover the barbeque.

4. Cook chickens, rotating 180 degrees halfway through cookingm for 1 1/4 hours or until the chicken skin is golden brown and crisp, juices un clear and a meat thermometer inserted into the thickest part of the thigh registers 73 degrees celsius 

5. Using tongs, carefully transfer chickens and cans to a large carving board. Carefully lift chicken from cans. Place chickens on the board and set aside for 10 mins to rest. Discard cans.

6. To make the sweet chili sauce, whisk the sugar, lime juice, vinegar and fish sauce in a medium bowl until sugar dissolves. Stir in the garlic, chilli and coriander with 1/2 tsp sea salt flakes and 1/2 tsp freshly ground black pepper. Drizzle a small amount of the sauce over the chickens. Serve with the remaining sweet chilli sauce.

Recipe is from Coles Magazine November 2019 Free Magazine Issue