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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Pound 1.5 tsp white peppercorns and 2 tsp toasted coriander seeds in a mortar and pestle until very fine.
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Grind the spices very fine so no hard seeds remain in the paste.
Add 1 stalk lemongrass (bottom half only) and 5 cloves garlic to the mortar, then pound everything into a smooth paste.
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Pound the garlic and lemongrass into a fine paste, otherwise big chunks will burn on the grill.
Transfer the spice paste to a bowl. Add 3 Tbsp soy sauce, 3 Tbsp fish sauce, 1 Tbsp black soy sauce, 2 Tbsp veg oil, 0.5 cup water, and 1 Tbsp sugar, then stir until the sugar is fully dissolved and the marinade is thoroughly mixed.
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Stir well to ensure the sugar is completely dissolved into the liquid.
Wash hands thoroughly after handling raw chicken, and keep raw meat separate to avoid cross-contamination.
Trim excess skin from 2 pieces of chicken leg quarters. Cut an incision along the cartilage of 1 piece of chicken breast, push and break the keel bone to flatten it, then prep the chicken pieces for marinating.
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Trim extra skin flaps so they don't flare up and burn on the grill.
Carefully place the chicken pieces into a Ziploc bag, pour the prepared marinade over them, seal the bag tightly, and let it marinate in the fridge for at least 2 hours.
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Be careful of sharp rib bones puncturing the bag
place the bag inside another dish to prevent leaks
In a bowl, combine 2 Tbsp tamarind, 1 Tbsp fish sauce, and 1 Tbsp palm sugar, then stir until the sugar is dissolved. Warm it briefly if needed, and add 1 Tbsp lime juice and 1 tsp chili flakes.
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Dissolve the palm sugar completely, warming briefly if necessary, otherwise the sauce will remain grainy.
Finely chop 1 Tbsp green onion, 1 Tbsp shallots, and 3 sprigs cilantro, then add them to the dipping sauce.
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Add fresh herbs just before serving so they don't wilt and lose their vibrant flavor.
Toast 1 cup sticky rice in a dry skillet until golden, then grind it in a mortar and pestle until it becomes a fine powder. Add 1 Tbsp of this toasted rice powder to the dipping sauce and mix well.
local_fire_departmentmedium heatWatch out
Toast the rice until golden and aromatic, but do not burn it, or the powder will taste bitter.
Handle hot grill surfaces and lids with insulated mitts to prevent burns.
Preheat the grill to medium-low heat and oil the grates. Place the marinated chicken skin-side up on the cooler part of the grill, close the lid, and grill at low heat (around 275°F to 300°F) for 20 to 30 minutes, flipping frequently until fully cooked and charred.
local_fire_departmentmedium-low heat (275°F to 300°F)Watch out
Keep the heat low so the thick bone-in chicken cooks through without burning the exterior.
Plate the grilled chicken alongside steamed sticky rice and the Nam Jim Jeaw dipping sauce, then serve.
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Let the grilled chicken rest for a few minutes before slicing to retain the juices.
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