Kai Yang
Published May 17, 2024
- Total Time
- About 1½ hours, plus overnight marinating
- Prep Time
- 15 minutes
- Cook Time
- About 1 ¼ hours, plus overnight marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1packed cup fresh cilantro leaves (about 1 ounce)
- ½cup oyster sauce
- ⅓cup Thai seasoning sauce (such as Golden Mountain); see Tip
- 3tablespoons fish sauce
- 2tablespoons soy sauce (preferably Thai black soy sauce like Kwong Hung Seng)
- 2tablespoons ground turmeric
- 1½tablespoons sugar
- 4teaspoons finely ground black pepper
- 2teaspoons kosher salt (such as Diamond Crystal)
- ¼ cup/1 ounce minced lemongrass (from about 3 trimmed stems; see Tip)
- 1thick, large (4-inch) piece fresh ginger, scrubbed and sliced (no need to peel)
- 1small whole chicken (3 ½ to 4 pounds)
Nutritional analysis per serving (6 servings)
484 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 38 grams protein; 1795 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the marinade: To a blender, add the cilantro, oyster sauce, seasoning sauce, fish sauce, soy sauce, turmeric, sugar, pepper and salt. Blend until combined, about 30 seconds, scraping down the sides of the blender as needed. Add the lemongrass and ginger and purée until smooth, about 30 seconds more. (The marinade makes about 2 cups, which is double the amount that you’ll need. Freeze 1 cup for a future chicken.)
- Step 2
Pat the chicken dry, then set it in a rimmed sheet pan. (If you’ve got disposable gloves handy, now is the time to use them!) Add about ¼ cup marinade to the chicken’s cavity and massage to distribute it. Flip the chicken breast side down, then drizzle with about ¼ cup marinade and rub to distribute. Finally, flip the chicken breast-side up and drizzle all exposed chicken with the remaining ½ cup marinade, allowing it to pool on top. (There is no need to massage it at this point; you want a thick coat.) Refrigerate the chicken, uncovered, for 24 hours. (The liquid will pool over time. That’s OK. No need to pour it over the chicken again.)
- Step 3
Transfer the marinated chicken to an aluminum foil-lined rimmed baking sheet, allowing any excess marinade to drip off first, and set the chicken breast side up. (Discard any liquid left on the original sheet pan.)
- Step 4
Heat the oven to 375 degrees. Roast the chicken until the juices run clear (not pink) when the meat is pierced with a knife, 60 to 75 minutes. Starting at 40 minutes, baste the chicken with its juices every 10 minutes by carefully tipping the sheet pan so the juices collect in the corner, then spooning them over the chicken.
- Step 5
Transfer to a cutting board and let rest for 15 minutes. Cut into 8 pieces, then serve.
- Golden Mountain Seasoning Sauce (also known as Thai seasoning) is made with fermented soybeans and tastes like a punchier, sweeter soy sauce. It can be purchased in Asian supermarkets or online and lasts indefinitely. A dash of it adds complexity to stir-fries, curries, fried rice and cooked proteins and vegetables.
- To mince fresh lemongrass, first slice off the very bottom of the stalk, peel any discolored outer layers and mince the bottom couple of inches of the remaining stalk, where the flavor is concentrated. (You can use the remaining lemongrass for soups or stocks.)
Private Notes
Comments
This was the BEST chicken recipe I have ever made! I have a rotisserie and an oven, but not a rotisserie oven, so I cooked outside on a Weber. I cut out the backbone of the chicken and divided into two big pieces, each with a breast/leg/thigh combo. I used a food-processor to puree marinade. Used all of marinade in two separate bags and refrigerated for ten hours. Cooked over direct heat, skin side down; turned; cooked over direct heat backside. Moved to indirect heat to finish. AMAZING!
I made another recipe almost identical to this. and stumbled upon this recipe while looking for the source of what I made (luckily I wrote it down!) The only big differences are the salt, ginger, and lemongrass. The fish sauce and soy sauce (the other recipe used less soy sauce) gave enough salt to the recipe. I marinated boneless chicken thighs and I thought it was the best marinade ever. Absolutely delicious, hot or cold. So I would not hesitate to try this one (maybe without the salt).
I spatchcocked mine and barbecued it. Delicious!
I made another recipe almost identical to this. and stumbled upon this recipe while looking for the source of what I made (luckily I wrote it down!) The only big differences are the salt, ginger, and lemongrass. The fish sauce and soy sauce (the other recipe used less soy sauce) gave enough salt to the recipe. I marinated boneless chicken thighs and I thought it was the best marinade ever. Absolutely delicious, hot or cold. So I would not hesitate to try this one (maybe without the salt).
This is my third time making this in as many weeks. These are the changes I've made. I use the Thai Blend in a tube from the refrigerated section in the produce aisle. I also use the recommended Thai Seasoning instead of soy sauce & sweeten the marinade to taste. Throw the chicken into a reusable plastic bag with the marinade. Leave it in the fridge for two days and spatchcock before cooking at 425. It's impossibly delicious!
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