Ingredients

• 1 unit Whole chicken (approx. 1.5 kg) or 8 boneless chicken thighs
• 3 stalks Fresh lemongrass, tender part chopped
• 5 cm Fresh galangal (Thai ginger), peeled and chopped
• 6 cloves Garlic, peeled
• 3 small Shallots, peeled
• 3 units Coriander roots, cleaned
• 4 tbsp Fish sauce (Nuoc Mâm)
• 2 tbsp Palm sugar, grated or soft
• 1 tbsp Light soy sauce
• 2 tbsp Vegetable oil
• 3 tbsp Seedless tamarind paste
• 4 tbsp Hot water
• 2 tbsp Fresh lime juice
• 1-2 units Fresh bird's eye chilies, chopped (adjust to taste)
• to taste Cooked sticky rice
• for serving Lettuce leaves and fresh herbs (mint, coriander)

Instructions

1. 1

   If using a whole chicken, split it along the breastbone and flatten it (spatchcock method). Otherwise, prepare the chicken pieces.

2. 2

   In a mortar and pestle or food processor, pound or blend the lemongrass, galangal, garlic, shallots, and coriander roots into a fine paste.

3. 3

   In a large bowl, mix this paste with the fish sauce, palm sugar, soy sauce, and vegetable oil. Generously coat the chicken with this marinade. Marinate in the refrigerator for at least 4 hours, ideally overnight.

4. 4

   For the tamarind sauce, mix the tamarind paste with hot water, then strain to remove fibers. Stir in the lime juice, chopped chilies, 1 tbsp fish sauce, and 1 tbsp palm sugar. Taste and adjust seasoning.

5. 5

   Preheat your grill to medium-high heat. Grill the chicken, skin-side down first, for about 15-20 minutes, until golden brown and crispy.

6. 6

   Flip the chicken and continue grilling for another 15-20 minutes, or until the internal temperature reaches 74°C (165°F). Baste the chicken with any remaining marinade during cooking.

7. 7

   Let the grilled chicken rest for 5-10 minutes before carving and serving with sticky rice, lettuce leaves, fresh herbs, and the spicy tamarind dipping sauce.