Preparing an entire chicken on the barbecue is actually not very difficult. Few actions are involved. You light the barbecue, bring it up to the right temperature and leave the chicken on the grid for 1.5 hours.
We prefer to prepare the chicken on the barbecue by grilling it indirectly. As a result, it is slowly cooked at a low temperature, this way we get a nice crispy crust.
In this dish we provide a Thai touch to the chicken. We serve it together with a Thai chilli sauce as a dip for the chicken. This creates a sweet taste.
We used a kamado for this dish, but it can also be prepared on a smoker or a kettle barbecue.
Whole Thai chicken from the barbecue
- 4 cloves of garlic
- 1 stalk lemongrass
- 8 cm ginger
- 1 tbsp sugar
- 1 tbsp black pepper
- 1 tbsp curry powder
- 30 ml soy sauce
- 3 tbsp oil
- 1 chicken
- bowl Thai chilli sauce
- Place the garlic, ginger, lemongrass, sugar, black pepper and curry powder in a food processor (or mortar) and blend to a coarse paste.
- Put the paste in a bowl and add the soy sauce and oil. Stir everything briefly.
- Rinse the chicken under the tap with cold water. Then pat it dry with kitchen paper.
- Place the chicken in an oven dish. Rub the chicken all over with the paste, so that it is completely covered.
- Cover the chicken with aluminium foil and let it marinate in the refrigerator for at least 4 hours, but preferably overnight.
- Prepare the barbecue for indirect grilling. Maintain a temperature of approximately 125 ℃. Place a drip tray in the centre. Place the chicken on the grid above this drip tray. Let the chicken cook slowly for about 1.5 hours or until it has reached a core temperature of 75 ℃.
- Remove the chicken from the barbecue, place it on a platter and serve with the chilli sauce.