Prepare chicken. If using a whole chicken, spatchcock it by cutting along the backbone. Score the skin lightly in a crosshatch pattern for better marinade absorption and even cooking. Rinse and pat dry.
Make the aromatic paste. In a mortar and pestle, or a food processor, combine garlic, lemongrass, galangal, coriander roots, and white peppercorns. Pound or process until a fine paste is formed.
Prepare the marinade. Transfer the paste to a large bowl. Add fish sauce, oyster sauce, soy sauce, brown sugar, and lime juice. Mix thoroughly until the sugar is dissolved and all ingredients are well combined.
Marinate the chicken. Place the prepared chicken into the bowl with the marinade. Ensure the chicken is thoroughly coated, massaging the marinade into the scored skin. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to penetrate.
Preheat the grill. If using a charcoal grill, prepare medium-high heat. For an oven grill/broiler or gas grill, preheat to medium-high heat (around 200°C / 400°F). Lightly grease the grill grates with vegetable oil.
Initial grilling. Place the chicken skin-side down on the preheated grill. Grill for 10-15 minutes until the skin is nicely charred and browned.
Continue grilling. Flip the chicken. Continue grilling for another 25-35 minutes, flipping every 7-10 minutes, until the chicken is cooked through and the internal temperature reaches 74°C (165°F) at the thickest part. You can brush with any remaining marinade or a little extra oil during grilling to keep it moist.
Rest and serve. Remove the grilled chicken from the heat and let it rest for 5-10 minutes before carving. This helps the juices redistribute. Serve hot, traditionally with sticky rice and a dipping sauce if desired.
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