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  • 1 Whole Bone-in, Skin-on Chicken Breast (split into two)
  • 2 Chicken Legs (thigh and drumstick)
  • 1½ Tsp White Peppercorns
  • 2 Tsp Toasted Coriander Seeds
  • 1 Stalks Lemongrass, bottom half only, thinly slliced
  • 5 Cloves Garlic
  • 3 Tbsp Soy Sauce
  • 3 Tbsp Pantainorasingh Fish Sauce
  • 1 Tbsp Pantainorasingh Dark Soy Sauce
  • 1 Tbsp Sugar
  • ½ Cup Water
  • 2 Tbsp Vegetable Oil
  • 2 Tbsp Thai Tamarind Paste
  • 1 Tbsp Palm Sugar
  • 1 Tbsp Pantainorasingh Lime Juice
  • Chili Flakes, to taste
  • 1 Tbsp Shallots, finely chopped
  • 1 Tbsp Green Onion, chopped
  • 3 Sprigs Cilantro, chopped
  • 1 Tbsp Toasted Rice Powder
  • Pantainorasingh Sweet Chili Sauce, as much as desired for dipping
  1. Grind white peppercorns and coriander seeds into a powder. Add lemongrass and garlic, and pound into a fine paste. Transfer to a bowl and add all remaining marinade ingredients, stirring to dissolve the sugar.
  2. Split the chicken breast in half and separate the thighs from the drumsticks. Trim excess skin from the thighs if necessary. Place the chicken pieces in a zip-top bag or a casserole dish and pour the marinade over them. Ensure all pieces are well coated. Marinate for at least 2 hours, stirring or flipping halfway through.
  3. To make the Nam Jim Jeaw dipping sauce, prepare the toasted rice powder by toasting raw jasmine or glutinous rice until dark brown, then grinding it into a powder. Combine tamarind, fish sauce, lime juice, and palm sugar, stirring until the sugar is dissolved. Add chili flakes and shallots. Just before serving, mix in the green onions, cilantro, and toasted rice powder.
  4. About 45 minutes before cooking, bring the chicken to room temperature. Preheat the grill to medium heat and place the chicken on the grill, skin-side up. For even cooking, use cool spots on the grill to prevent the skin from burning.
  5. Reduce the heat to low or medium-low and cook with the lid closed, flipping every 5 minutes. The cooking time will vary depending on the size of the pieces, typically ranging from 18-30 minutes. Maintain a temperature between 275°F - 300°F for larger pieces.
  6. To ensure doneness, use a meat thermometer. Cook the chicken breast until the internal temperature reaches 160°F (72°C), and the chicken drums and thighs until the internal temperature reaches 175°F (80°C).
  7. Enjoy the delicious and authentic taste of Thai BBQ chicken! Serve with the flavorful Thai dipping sauces for an delectable burst of flavor.


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