- 1.8 kg Lilydale Free Range Chicken
- 3 stalks lemongrass, finely chopped
- 8 cloves garlic, finely chopped
- ½ cup finely shredded coriander (roots and stems, leaves reserved)
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1½ tbsp sugar
- juice of 1 lime, plus extra lime wedges to serve
- ½ tsp ground black pepper
Tomato Jaew Som
- 3 bird’s eye chillies (or 1 large red chilli)
- 4 cloves garlic
- 5 cherry tomatoes, quartered
- juice of 2 limes (or 1 lemon)
- 2 tsp sugar
- 2 tbsp fish sauce
- ¼ cup finely shredded coriander leaves
- Prepare the chicken by using kitchen scissors to cut down either side of the backbone to remove it. Press down on the breast of the chicken to flatten it. Combine all the remaining ingredients and pour over the chicken, rubbing it into both sides. Refrigerate the chicken for at least 2 hours but preferably more than 8 hours.
- For the jaew som dipping sauce combine the chillies and garlic in a mortar and pound with the pestle to a coarse paste. If you don’t have a mortar and pestle you can finely chop the ingredients. Add the tomatoes, lime juice, sugar and fish sauce and crush with the pestle until the tomatoes release their juices and the sugar is dissolved. Stir through the coriander. Taste and adjust the seasoning to your liking.
- Heat hooded barbecue over medium-low heat and add the chicken skin side down. Cook for 20 minutes with the hood closed, then turn over and cook for a further 20-25 minutes. Remove from the heat and rest for 10 minutes before serving. If you prefer to cook this in the oven, roast in a 200C (fan) oven for 50 minutes. Serve the chicken with the reserved coriander leaves, some lime wedges and the dipping sauce.
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