How to make it
5 steps. Take it one step at a time.
Using a mortar and pestle, pound the coriander roots, garlic
Using a mortar and pestle, pound the coriander roots, garlic, and white peppercorns until they form a smooth paste.
Add the finely minced lemongrass
Add the finely minced lemongrass to the paste and pound briefly to combine. Then, stir in the fish sauce, light soy sauce, palm sugar, and turmeric powder until the sugar is fully dissolved.
Place the chicken
Place the chicken in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring every piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
2 hrPrepare your grill
Prepare your grill for medium heat. Grill the chicken, skin-side down first, for about 15-20 minutes per side. Flip occasionally to ensure even cooking and prevent the skin from burning. The chicken is done when the internal temperature reaches 165°F (74°C).
40 minLet the chicken rest
Let the chicken rest for 5-10 minutes before chopping into bite-sized pieces and serving.
10 min
A little kitchen wisdom
For the most authentic flavor, use coriander roots rather than just the stems. Marinating overnight is highly recommended to let the flavors penetrate deep into the meat. Serve with sticky rice and nam jim jaew (Thai dipping sauce).
