Whole Baked Thai Chicken


  • Chicken 1 whole, around 2 kg
  • Coriander stalks, chopped, 1/2 cup
  • Juice of 1 Lemon
  • Dried lemon grass 3tbs
  • Green garlic 2tbs
  • Garlic paste 2.5 tbs
  • Black peppercorns 1tbs
  • Button red chilies 4tbs
  • Salt 1tsp
  • Fish sauce 3tbs
  • Soy sauce 4tbs
  • Turmeric 1/2tsp
  • Brown sugar 2tbs



Wash chicken and soak in water with 4tbs vinegar in it for fifteen minutes. Rinse and wash then apply deep cuts to it.

Grind peppercorns, button chilies, coriander and green garlic in a mortar and pestle. Then mix together the rest of the ingredients and marinate the chicken, stuff in the marination in the deep cuts and the remaining in the cavity. Let it marinate for at least 2 hours or overnight for best results.

**Also to avoid the hard lemon grass irritating you while eating the tender juicy chicken, you can tie them in a cheesecloth and place it inside the cavity of the chicken**

Then put it in a baking tray and place it on a rack in the stove oven and let it bake for 10 minutes then pour a tin of coconut cream and one cup milk and let it bake for 40 minutes with frequent basting. Serve with some boiled rice!


One thought on “Whole Baked Thai Chicken

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