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Whole Roast Thai Chicken

Most of us are familiar with the traditional roast chicken in some form or other. This is a simple twist on this. It makes a great family meal or is even better portioned before cooking then cooking on the BBQ. The longer you can leave it marinade the better so try to give it 2 days as the recipe states though it will still be a great dish if you only manage to marinade it for 12 hours or 24. The important thing is to make sure the use by date isn’t up before you can marinade it long enough.

Why not try different versions like cajun spices or a hint of Chinese five spice and toasted sesame oil or if you can’t make a homemade curry paste then use any paste you like from a jar. Don’t feel guilty if you don’t have time to make homemade paste, not all of us do.



1 Medium whole chicken

4 Red chills – hot or mild to suit your own tastes

1 Thumb piece size of fresh ginger

6 Garlic cloves

1/2 Stick lemongrass

1 tbsp Thai 7 spice seasoning

1 Chicken stock cube

2 Red peppers

Good handful of fresh coriander.

1 Onion or 5 spring onions

1 tbsp lime juice



Remove all the packaging and string from the chicken and place in a large bowl.


Blend the rest of the ingredients together making sure to remove the seeds and stalk from the peppers. Do the same with the chilli only leave the seeds in if you want it hotter.


Pour the paste into the bowl with the chicken and rub it in really well. I used my fingers to part the skin without tearing it then rubbed paste directly onto the flesh which gives it loads of flavour.


Cove the bowl and leave in the fridge for 48 hours if you can, 24 if not and 12 at a real push. The longer you can leave it the more flavoursome it will be when cooked. Remember to check the use by date on the chicken to make sure it covers the marinade time needed.


When cooking..


Preheat your oven to 180C or GM4.


Remove the chicken from the bowl and, using your clean hands, rub the paste that settled in the bottom of the bowl all over the chicken then place the chicken in a roasting tin and allow to sit while the oven heats.


Place in the oven and cook for 20 minutes per 450g plus 20 minutes over.
To get an extra moist chicken loosely cover the roasting tin with foil while it cooks removing if for the last half hour to allow the skin to crisp up.


Remove from the oven when cooked. You can tell it is cooked when you pierce the thickest part of the flesh and the juices flow clear without any blood or pink in them.
Ideally I recommend you purchase a food thermometer which will tell you when the chicken is cooked to perfection every time.

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