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Thai-style Emerald Chicken


  • 1 whole chicken spatch-cocked.
  • 70 grams fresh lemongrass
  • 70 grams coriander sprigs tops, stems and roots
  • 1 tsp coriander seeds
  • 1/2 tsp coriander powder
  • 60 grams French shallots
  • 10 grams fresh garlic
  • 1 tablespoon palm sugar
  • 2 tablespoon fish sauce
  • 2 tablespoon canola oil


  • Lightly season the splayed chicken with some fish sauce.
  • Put all the ingredients (in order) in a blender and puree.
  • Massage the paste onto the chicken strips for a minute.
  • Put everything in a container and let it marinate for a couple hours in the refrigerator.
  • Heat the grill half on HIGH and half OFF.
  • Spray some high-heat oil on the grill right before you place the chicken on.
  • Heat the thighs first. Flip after you read a 140ºF reading.
  • Sear, crisp, whatever for 5 minutes.
  • Let it rest for 2 minutes.