- For the Spice Paste
- 1 red chilli, deseeded and roughly chopped
- 3 shallots, roughly chopped
- 1 lemongrass stalk, outer leaves and stalk end removed and roughly chopped
- 2 coriander roots with stalks, roughly chopped
- 1 tsp ground turmeric
- 1 x 1.5kg/3lb 5oz whole chicken
- 1 tbsp sea salt
- 2 tbsp fish sauce
This Thai-style spatchcock chicken recipe, or Gai Yaang, is a very popular Thai street food. During my first visit to southern Thailand, when i was young, i remember visiting one particular market, and still remember the aromas of the Gai Yaang.
Traditionally, this dish is cooked over a charcoal grill and is served with rice or Green Papaya Salad.
For more chicken recipes click here
- Put all the ingredients for the spice paste, except the ground turmeric, if using, in a food processor and blend to a smooth paste. Add the ground turmeric and mix well.1 tbsp clear honey
- Remove the neck, gizzards and fat from inside the chicken. Rinse the chicken thoroughly inside and out under running cold water. Lightly rub the salt onto the skin, then rinse the chicken again and pat dry with kitchen paper. To spatchcock the chicken, place it breast-side down on a chopping board and then, using a pair of kitchen scissors, cut off the tail and cut along each side of the backbone, discarding the bone. Turn the chicken over and press down on the breast to slightly flatten the chicken – or get your butcher to do this for you.
- Mix together the spice paste, fish sauce and honey in a large bowl, then add the chicken and thoroughly coat all round with the mixture. Transfer to a plate, cover with cling film and leave to marinate in the fridge for 6 hours or, for and even better flavour, overnight.
- Remove the chicken from the fridge and leave to stand at room temperature for 30 minutes before cooking. Preheat the oven to 180°C/350°F/Gas 4. Put the chicken on a baking tray and bake for 45 minutes–1 hour until golden and cooked through. When the tip of a sharp knife is inserted into the thickest part of the meat, the juices should run clear. Remove from the oven and leave to rest for 5 minutes.
- To serve, cut the chicken in half through the breast. Take one side of the chicken and, using a sharp knife, cut through the bone to remove the thigh and drumstick whole. Cut through the joint to remove the wing, then cut the breast into 4 chunky pieces. Repeat the same steps to cut up the other half of the chicken. Serve your spicy spatchcocked chicken immediately.
Buy this stunning book on Amazon