Find a restaurant


View All

Grilled spring chicken with Thai herbs

Serves: 4

Prep time: 1 hour

Cook time: 40 minutes

Authentic Thai cuisine

chicken, grills & marinades, barbecue,

Difficulty: 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.

Share This Recipe


If you’re as nuts about Thai food as we are, you’re going to want a little dose of foodie news, tips and offers in your inbox every now and again. (Don’t worry, we won’t write too often and would never pass your email to anyone else).

© Copyright 2022 Rosa's Thai
Web design by Union 10 Design