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Grilled spring chicken with Thai herbs


40 mins

Pretty Easy

This is my favourite grilled chicken recipe, ever! I learned it from an 80-year old chef who ran a restaurant called Bua Tong in Wichien Buri district in the north of Thailand. It’s famous for its char-grilled chicken. Check out my visit to the restaurant in this video, and learn to make it yourself with this recipe.




  • 1 kg marinated chicken (a whole bird, cut in half and flattened, or some thighs and wings) - use my chicken marinade recipe to get the right authentic flavour

  • 3cm piece of galangal, sliced

  • 3 lemongrass stalks, finely chopped

  • 6 garlic cloves

  • 4 coriander roots, or stalks, finely chopped


  1. Pound or blitz the galangal, lemongrass, garlic, and coriander into a paste.
  2. Rub the paste all over your marinated chicken and leave in the fridge for an hour or so.
  3. Preheat the charcoal grill or oven to 180ºC/350ºF/Gas Mark 4.
  4. Place the double-marinated chicken directly on the grill or in a roasting pan and roast for roughly 40 minutes until golden brown and cooked through. To check if it's done, pierce the chicken with a skewer and make sure the juices run clear.
  5. Serve with a side salad, like mango salad or som tam, and some grilled vegetables.