Butterflied nam jim chicken
Butterflied Nam Jim Chicken features a vibrant marinade that balances tangy lime, sweet brown sugar, and spicy chili for a succulent grilled dish. The butterflying technique ensures even cooking and maximum flavor absorption.
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.
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.
Butterflied nam jim chicken FAQ:
For the best results, marinate the chicken for at least 2 hours, but overnight is preferable. This allows the flavors to penetrate the meat more deeply.
The chicken should reach an internal temperature of 165°F (75°C) to ensure it is safely cooked. Use a meat thermometer to check the temperature in the thickest part of the meat.
Yes, you can use other chicken cuts, like legs or breasts, but they may require adjustments in cooking time. Whole chickens are ideal for even cooking and flavor absorption.
A good substitute for fish sauce is soy sauce mixed with a bit of lime juice or vinegar. This will provide a similar salty and tangy flavor, though the taste might differ slightly.
Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving, but be cautious not to dry it out.
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.
Nutrition per serving
6 ServingsCalories 790kcal
Protein 60g
Carbohydrates 16g
Fiber 0.30g
Sugar 14g
Fat 55g
More recipes
Slow-cooker beef bourguignon soup
A hearty Slow-Cooker Beef Bourguignon Soup that's full of flavour.
02 Dec 2025Mushroom risotto with chicken
Creamy mushroom risotto topped with seasoned chicken breasts.
08 Feb 2026Chicken thighs with pepper sauce and red pepper spice
Succulent chicken thighs marinated in a zesty pepper sauce.
11 Feb 2026Chilli, lime and cashew fish fingers
Zesty chilli, lime, and cashew fish fingers with crispy wedges.
07 Feb 2026Salmon kyiv
Delicious Salmon Kyiv filled with herb butter, perfect for special occasions.
17 Dec 2025