👨‍🍳 Instruktioner

1. 1

   Prepare the marinade paste: In a mortar and pestle (or a food processor), combine the chopped coriander roots, peeled garlic cloves, and white peppercorns. Pound or process until a coarse, fragrant paste forms. If using a food processor, you may need to add a teaspoon of water to help it blend.

   ⏱️ 10 minutes
2. 2

   Marinate the chicken: Place the whole chicken in a large bowl or a resealable plastic bag. Add the prepared paste, fish sauce, and optional soy sauce and sugar. Rub the marinade all over the chicken, ensuring it gets into the cavity and under the skin where possible. Cover the bowl or seal the bag, and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate deeply.

   ⏱️ 4+ hours (minimum)
3. 3

   Prepare the grill: If using charcoal, arrange the coals for indirect heat. Aim for a medium heat, around 180-190°C (350-375°F). If using a gas grill, preheat it to medium heat. Clean and oil the grill grates to prevent sticking.

4. 4

   Grill the chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the cooler side of the grill (indirect heat) if using charcoal, or over medium heat on a gas grill. Close the grill lid. Grill slowly for 40-50 minutes, turning occasionally, until the chicken is cooked through and the skin is golden brown and slightly charred. The internal temperature should reach 74°C (165°F) in the thickest part of the thigh, avoiding the bone. If the skin starts to brown too quickly, you can move it to a cooler part of the grill.

   ⏱️ 40-50 minutes
5. 5

   Rest and serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve hot with sticky rice and your favorite jaew dipping sauce.