Butterflied nam jim chicken
Discover the mouth-watering flavors of Butterflied Nam Jim Chicken with this easy-to-follow recipe. A whole chicken infused with a zesty marinade of spearmint, garlic, red hot chili peppers, fish sauce, brown sugar, lime juice, and peanut oil. Perfect for your next family meal or BBQ!
Cook time 120 min
Prep time 10 min
Ingredients:
3 lb whole chicken1/3 cup spearmint
2 garlic cloves
2 red hot chili peppers
1/3 cup fish sauce
1/3 cup brown sugar
1/2 cup lime juice
2 tbsp peanut oil
Butterflied Nam Jim Chicken is a flavorful and aromatic dish that combines the tangy, sweet, and spicy elements of Thai cuisine. By butterflying the chicken, you ensure even cooking and better absorption of the marinade, resulting in a succulent and delicious meal. This recipe showcases a blend of fresh herbs, vibrant spices, and a balanced sauce that brings out the best in the chicken.
Instructions:
- Lay the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it.
- Open the chicken up like a book and press down firmly on the breastbone to flatten it. This is called butterflying the chicken. Ensure the chicken is as flat as possible for even cooking.
- In a mixing bowl, combine the spearmint, garlic, red chili peppers, fish sauce, brown sugar, lime juice, and peanut oil.
- Mix thoroughly until the sugar is dissolved and all ingredients are well-incorporated.
- Place the butterflied chicken in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, ensuring it is well-coated on all sides.
- Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and let any excess drip off.
- Place the chicken on the grill, skin-side down. Grill for about 15 minutes or until the skin is crispy and golden brown.
- Flip the chicken and continue to grill for another 20-25 minutes or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Remove the chicken from the grill and let it rest for about 10 minutes before cutting it into pieces.
- Garnish with additional spearmint leaves if desired.
- Serve hot, accompanied by your favorite side dishes.
Tips:
- Make sure to properly butterfly the chicken to ensure even cooking. To do this, remove the backbone and flatten the chicken by pressing down on the breastbone.
- Marinate the chicken for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
- If you don't prefer too much heat, you can reduce the amount of red hot chili peppers or remove the seeds before blending them into the marinade.
- For a more intense flavor, baste the chicken with some of the marinade while grilling or roasting.
- Use a meat thermometer to ensure the chicken is fully cooked. The internal temperature should reach 165°F (75°C).
- Let the chicken rest for a few minutes after cooking before slicing to retain its juices.
With its vibrant flavors and tender, juicy meat, Butterflied Nam Jim Chicken is a crowd-pleaser that showcases the best of Thai cuisine. Whether you're cooking for family or friends, this dish is sure to impress with its delightful balance of sweet, tangy, and spicy notes. Serve with a side of steamed rice or a fresh salad to complete the meal.
Nutrition per serving
6 ServingsCalories 790kcal
Protein 60g
Carbohydrates 16g
Fiber 0.30g
Sugar 14g
Fat 55g
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