Lemongrass Roast Chicken with Nam Jin Jaew
Butterflied chicken marinated in a lemongrass paste, oven roasted until succulent, and served with this beautifully flavoured dipping sauce. So simple to make even the kids can help out too! Just blend, marinate, and bake. The sauce takes you less than 10 minutes to prepare, 5 if you are fast!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.4 kg whole chicken (butterflied/spatchcocked)
- 5-6 whole lemongrass (bruised)
- 1/2 cup chopped lemongrass
- 1 inch thumb galangal / blue ginger
- 1 tbsp whole black pepper
- 1 tbsp coriander seeds
- 1/2 tbsp cumin powder
- 1/2 cup garlic cloves (peeled)
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1 tbsp fish sauce
- 1/2 cup coconut milk
- 1 tbsp oyster sauce
- Splash of water
- Lime wedge to serve
- 1 cup water
- 1 thai chilli/ chilli padi (seeds removed and chopped)
- 2 tbsp rice vinegar
- 1 tbsp grated galangal/blue ginger
- 2 cloves garlic (pressed/minced)
- 3 tbsp fish sauce or to taste
- 1/3 cup palm sugar
- Corn starch slurry (2 tsp corn flour + 2 tbsp water)
- 1 tbsp chopped coriander
Instructions
- 1
Lemongrass Roast Chicken
- 2
Add all the ingredients into a blender, except the 5-6 stalks lemongrass, and without the chicken of course.
- 3
Blend until you get a paste, add splash of water if too dry.
- 4
Marinade the chicken on both side for 1 hour to 24 hours. I marinated the night before.
- 5
Preheat oven to 200C.
- 6
Place lemongrass on the base of baking sheet.
- 7
Place chicken on top of lemongrass.
- 8
Bake for 20 mins then use a spoon to wipe/scrape off the thick lemongrass paste that is still on the chicken skin.
- 9
Continue baking for another 30-35 minutes or until cooked.
- 10
Garnish with lime wedges and serve with Nam Jin Jaew
- 11
Nam Jin Jaew
- 12
Bring water to a simmer and dissolve palm sugar in a sauce pan.
- 13
Add in all the other ingredients, except corn starch slurry.
- 14
Taste and adjust seasoning to taste (fish sauce or sugar)
- 15
Allow to simmer for a minute over low heat.
- 16
Add of corn starch slurry a little at a time while stirring until sauce thicken to desired consistency.
- 17
Remove from heat, and stir in coriander.
- 18
I like mine still slightly runny.
- 19
Serve with lemongrass chicken.