Juicy chicken roasted in a savory aromatic lemongrass marinade topped with a sweet umami glaze.
This recipe for juicy and tender chicken can be either grilled or roasted. This is an easy, marinate then roast chicken that is best enjoyed with fresh papaya salad, sticky rice and crispy eggrolls!
1 whole chicken, bone-in and halved
2 stalks lemongrass, chopped
6 cloves of garlic
4 Thai chili peppers
4 tbsp fish sauce
3 tbsp melted palm sugar (sub with brown sugar)
3 tbsp oyster sauce
1 tsp turmeric powder
1 tsp black pepper
1/2 tsp kosher salt
2 tbsp hoisin sauce
2 tbsp honey
1 tbsp fish sauce
1 tbsp chopped lemongrass
Combine garlic, shallots, lemongrass and chilis in a mortar and pestle and pound until it forms into a paste. Alternatively, combine ingredients in a food processor and pulse until it forms into a paste.
Place the vegetable base into a small bowl and add fish sauce, sugar, oyster sauce, turmeric, salt & pepper and mix.
Marinate the chicken halves with the marinade and then cover and place in the fridge for a min of 4 hours or ideally overnight.
Once fully marinated, preheat oven to 400 degrees F.
Place the chicken on a roasting pan or a wired rack on top of a lined baking sheet and roast for 45 mins.
After 45 minutes, brush on the glaze and roast for an additional 5 mins. You can also broil the chicken on high for 1-2 mins. Make sure that the glaze does not burn.
Remove from oven and let the chicken rest for 5-10 mins.
Serve with lime, sticky rice and papaya salad or noodles and pickled veggies for best results.