Chicken Entertaining

Thai grilled chicken with sweet chilli sauce

Name: Hugh Mangum's Thai grilled chicken with sweet chilli sauce recipe
Yield: 6
Ingredients: 8 garlic cloves, crushed; 2 eschalots, chopped; 1 lemongrass stalk, (inner core only), chopped; 25g coriander; 60ml soy sauce; 30.00 ml vegetable oil; 2 tsp kecap manis (sweet soy sauce), or dark soy sauce; 2 tsp fish sauce; 40.00 ml palm sugar or light brown sugar; 1/2 tsp fine salt; 1/2 tsp ground black pepper; 1/2 tsp ground turmeric; 2.5kg chicken; Sticky rice, to serve; Lime wedges, to serve; 20.00 ml palm sugar or light brown sugar; 30.00 ml fish sauce; 20.00 ml tamarind paste; 20.00 ml toasted sticky rice (kao khua), ground (from Asian grocers, optional); 20.00 ml chopped coriander leaves; 20.00 ml chopped long green shallots; 2 tsp gochugaru (Korean chilli powder)

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by Hugh Mangum

CHEF

Aug 08, 2025

“This dish, gai yang, from Northeast Thailand, is the most popular grilled chicken dish in the country (and beloved street food in Bangkok). A whole chicken is marinated in garlic, lemongrass, coriander roots, soy sauce and fish sauce, then chargrilled. It’s often served with sticky rice and the spicy dipping sauce, nam jim jaew.” - Hugh Mangum

Begin this recipe a day ahead.

This is an edited extract from Barbecue: Smoked & Grilled Recipes From Across the Globe, by Hugh Mangum. Published by Phaidon, available now, $69.95. Photography by Nico Shinco.

8 garlic cloves, crushed
2 eschalots, chopped
1 lemongrass stalk, (inner core only), chopped
1/2 cup (25g) coriander (including stems and roots), chopped
1/4 cup (60ml) soy sauce
1 1/2 tbs vegetable oil
2 tsp kecap manis (sweet soy sauce), or dark soy sauce
2 tsp fish sauce
2 tbs palm sugar or light brown sugar
1/2 tsp fine salt
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1 whole (2.5kg) chicken, butterflied
Sticky rice, to serve
Lime wedges, to serve

Dipping sauce (nam jim jaew)

1 tbs palm sugar or light brown sugar
1 1/2 tbs fish sauce
1 tbs tamarind paste
1 tbs toasted sticky rice (kao khua), ground (from Asian grocers, optional)
1 tbs chopped coriander leaves
1 tbs chopped long green shallots
2 tsp gochugaru (Korean chilli powder)

Method

1.

To marinate the chicken, in a food processor, combine the garlic, eschalot, lemongrass and coriander and blend until it forms a paste. Add the remaining ingredients, except the chicken, and blend well. Rub the marinade over the chicken. Cover and refrigerate overnight or, preferably, 12 hours.
2.

For the dipping sauce, combine the sugar and 1 tbs hot water in a large bowl and stir until the sugar is dissolved. Add the remaining ingredients, then set aside.
3.

Remove the chicken from the refrigerator for 1-2 hours to bring to room temperature.
4.

Preheat a grill to high for indirect grilling.
5.

Place chicken, skin-side up, on the cooler side of the grill and cook for 45 minutes, or until the internal temperature of the breast reaches 60°C. Flip chicken and place it on hot side of grill. Cook for another 2-3 minutes (keep an eye on it, as it can burn quickly) or until the skin is crispy. Set aside to rest for 5-10 minutes.
6.

Serve warm with sticky rice, the dipping sauce and lime wedges.