Thai Grilled Chicken Southern-Style (ไก่ย่างปักษ์ใต้)
Recipe type: Main Dish, Entree, Meat
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • One 4-lb whole chicken, spatchcocked and thoroughly pricked with a fork
  • 4 large cloves garlic, peeled
  • 1½ teaspoons whole white peppercorns
  • 2 cilantro roots or ¼ cup of finely-chopped cilantro stems
  • 1 tablespoon ground turmeric
  • 2 tablespoons Thai fish sauce (or 2 tablespoons light soy sauce)
  • 2 tablespoons oyster sauce
  • ¼ cup palm or brown sugar, packed
  1. In a food processor, blend everything but the chicken together to form a paste.
  2. Thoroughly rub the chicken with the marinade, going underneath the skin where possible.
  3. Let the chicken marinate in a covered bowl, chilled, for 5-6 hours to overnight.
  4. Grill on low coals until the skin is charred and the thighs release clear juices when punctured.
  5. Let the chicken rest for 15 minutes before carving.
  6. Serve with steamed sticky rice and Thai sweet chilli sauce or Thai dried chilli sauce (or mix the two together using 1:1 ratio).
Recipe by SheSimmers at