Cooking Instructions
1. Make the Marinade
[] Pound the white peppercorns, garlic, coriander roots, and lemongrass using a mortar and pestle until fine and fragrant.
[] Transfer the pounded mixture to a bowl. Add turmeric powder, fish sauce, light soy sauce, oyster sauce, seasoning sauce, palm sugar, and salt. Mix until well combined.
2. Prepare the Chicken
[] Score or make deep slits along the chicken near the bone to help absorb flavor.
[] Rub the marinade thoroughly into the chicken, making sure it's well coated.
[] Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
3. Grill the Chicken
Using a charcoal grill:
[] Set up for low to medium heat.
[] Place chicken skin-side down and grill for 25–35 minutes, flipping every 7–10 minutes.
[] Cook until the skin is golden brown and slightly charred, and the meat is fully cooked (internal temp: 75°C / 165°F).
4. Make the Thai Chicken Dipping Sauce (น้ำจิ้มไก่)
[] Pound garlic and chilies together using a mortar and pestle until fine but not overly smooth. This gives the sauce body and rustic texture.
[] Combine all ingredients in a pot:
- Sugar, salt, vinegar, water, ground garlic and chilis
- Stir to combine and bring to a boil over medium high heat.
- Once boiling, reduce to medium-low heat and simmer gently for about 30 minutes, stirring occasionally.
[] Once it simmers, remove from heat and let cool completely. Don’t over-reduce. The sauce thickens more as it cools. If it becomes too thick, stir in 1 tbsp hot water at a time until desired consistency returns.
5. Plate and serve
[] Serve the grilled chicken with the dipping sauce and garnish on the side.
