Thaistyleroastchicken Recipes

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THAI-STYLE ROAST CHICKEN



Thai-style Roast Chicken image

Make and share this Thai-style Roast Chicken recipe from Food.com.

Provided by Jewelies

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 kg chicken
1 cup coconut milk
2 teaspoons thai green curry paste
2 tablespoons fresh ginger, grated
2 tablespoons lime juice
2 teaspoons fish sauce
1 small fresh chili, seeded,sliced
2 tablespoons fresh coriander, chopped

Steps:

  • Wash and dry chicken.
  • Combine all ingredients except chicken.
  • Pour mixture inside and over chicken.
  • Cover and allow to marinate in fridge for at least 1 hour (I usually try to leave it for 4 hours).
  • Move to a wire rack baking tray.
  • Bake, uncovered, in preheated 180C (350F) oven for 1 1/2 hours or until cooked, brushing occasionally with pan juices.
  • Note, prep time does not include time to marinate.

Nutrition Facts : Calories 923, Fat 68.6, SaturatedFat 26.9, Cholesterol 281.2, Sodium 505.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.3, Protein 71.1

THAI LEMONGRASS ROAST CHICKEN



Thai Lemongrass Roast Chicken image

This is really flavorful and juicy roast chicken. Even my husband, who is growing tired of chicken, picks the bird clean when I make this one. From Fine Cooking, #22. Marinating time included in the prep time.

Provided by jenpalombi

Categories     Whole Chicken

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup finely chopped lemongrass (3 or 4 stalks)
2 tablespoons finely chopped shallots
1 tablespoon finely chopped garlic
4 1/2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
2 tablespoons granulated sugar
1 (3 -4 lb) whole chickens, rinsed and patted dry
2 tablespoons finely chopped fresh cilantro
1 tablespoon vegetable oil

Steps:

  • In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
  • Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
  • About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

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