Bangkok Roasters
Bangkok Roasters is a delightful dish that brings together the vibrant flavors of Thailand with perfectly roasted meats and vegetables. This dish is inspired by the bustling street food culture of Bangkok, where delicious aromas and mouth-watering flavors are found at every corner. The history of this dish goes back to the heart of Thai cuisine, which is known for its balance of sweet, sour, salty, and spicy flavors. This recipe pays homage to those traditional elements while providing a modern twist with a roasting technique.
Ingredients
- Chicken - 1 whole, about 3-4 pounds
- Garlic - 5 cloves, minced
- Lemongrass - 2 stalks, finely chopped
- Ginger - 1 inch, grated
- Soy Sauce - 1/4 cup
- Fish Sauce - 2 tablespoons
- Brown Sugar - 2 tablespoons
- Lime - 1, juiced
- Coconut Milk - 1 cup
- Cilantro - 1/2 cup, chopped
- Thai Basil - 1/4 cup, chopped
- Chili Peppers - 2, sliced
- Jasmine Rice - to serve
- Vegetable Oil - 2 tablespoons
Preparation
Step 1: Marinate the Chicken
In a large bowl, combine garlic, lemongrass, ginger, soy sauce, fish sauce, brown sugar, lime juice, and a splash of coconut milk. Stir well to combine. Place the chicken in the bowl and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2: Prepare the Herb Mixture
In a separate bowl, mix cilantro and Thai basil. Set aside for garnishing.
Cooking Process
Step 3: Roast the Chicken
Preheat your oven to 375°F (190°C). Remove the chicken from the marinade and place it on a roasting rack over a baking sheet. Drizzle with vegetable oil and sprinkle with salt to taste. Roast the chicken for approximately 1.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat. For an accurate measure, you can use a cooking timer. Baste occasionally with the remaining marinade to enhance the flavor.
Step 4: Cook the Rice
While the chicken is roasting, prepare jasmine rice according to package instructions. Fluff with a fork and keep warm.
Step 5: Final Touches
Once the chicken is cooked, remove from the oven and let rest for 10 minutes before carving. Pour any juices collected in the roasting pan back over the carved chicken for extra flavor.
How to Enjoy
Serve the carved chicken on a platter, garnished with the fresh herb mixture of cilantro and Thai basil. Add sliced chili peppers for a spicy kick if desired. Serve with a side of fluffy jasmine rice and a drizzle of the pan juices for an authentic taste of Bangkok. Enjoy this savory, aromatic, and perfectly roasted dish that brings a little bit of Thai street food culture to your dining table.