Spatchcock Chicken Recipe – Lemongrass, Garlic & Fish Sauce Marinade

Last Updated on 4 months by Neha Deshmukh

Spatchcock Chicken Recipe – Lemongrass, Garlic & Fish Sauce Marinade

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a showstopper, honestly – a beautifully roasted, incredibly flavorful spatchcock chicken marinated in a fragrant blend of lemongrass, garlic, and fish sauce. I first made this for a small gathering with friends, and it was gone in minutes. Seriously, it’s that good! It looks impressive, but trust me, it’s surprisingly easy to pull off.

Why You’ll Love This Recipe

This isn’t your average roast chicken. Spatchcocking (more on that later!) means the chicken cooks evenly and quickly, resulting in super crispy skin and juicy meat. The lemongrass, garlic, and fish sauce marinade infuses every bite with a vibrant, Southeast Asian-inspired flavor. It’s a little bit exotic, a whole lot delicious, and perfect for a weekend dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this amazing spatchcock chicken:

• 1 whole chicken (1.5 kg)
• 2 lemongrass stalks (pale part only, finely chopped)
• 4 coriander roots
• 10-12 garlic cloves
• 3 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp dark soy sauce
• 1 tsp ground white peppercorns
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right will really elevate the flavor!

Lemongrass: Sourcing and Preparation

Fresh lemongrass is key here. You can usually find it at Asian grocery stores. Look for firm stalks with a nice fragrance. Don’t be intimidated by it! Just bruise the stalk a little to release the aroma, then finely chop the pale inner part.

Coriander Roots: A Flavorful Secret

Okay, this one might be new to some of you. Coriander roots have a much more intense flavor than the leaves. They’re a game-changer in Southeast Asian cooking. You can often find them attached to bunches of coriander at the market. If you can’t find them, don’t worry – I’ve included a substitution tip in the FAQs!

Fish Sauce: Types and Quality

Fish sauce is… well, it’s fish sauce! It has a strong smell, but it adds incredible umami to the marinade. There are different grades available. I recommend a good quality fish sauce – it makes a difference. Look for one that’s a reddish-brown color.

Dark Soy Sauce: What Makes it Different

Dark soy sauce isn’t just for color (though it does add a lovely sheen!). It’s thicker and less salty than regular soy sauce, with a slightly sweeter flavor. It adds depth and richness to the marinade.

Ground White Pepper: A Subtle Spice

White pepper has a more delicate flavor than black pepper. It adds a subtle warmth without being overpowering. It’s a classic ingredient in Southeast Asian cuisine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (340°F) and position the rack in the center. This ensures even cooking.
2. Make the marinade: Use a mortar and pestle (or a food processor if you prefer!) to pound the lemongrass, coriander roots, and garlic into a coarse paste. It should be fragrant and slightly chunky.
3. Mix in the sauce: Add the fish sauce, brown sugar, dark soy sauce, and ground white pepper to the paste. Stir well to combine. Taste and adjust seasoning with salt if needed.
4. Spatchcock the chicken: This is where things get interesting! Use kitchen shears to remove the backbone of the chicken. Then, flip it over and press down firmly on the breastbone to flatten it. It should now lie flat, like a butterfly.
5. Marinate the chicken: Place the spatchcocked chicken on a foil-lined roasting tray. Coat it generously with the marinade, making sure to get it under the skin as well.
6. First roast: Cover the chicken with foil and roast for 25 minutes. This helps to keep it moist.
7. Crisp it up: Remove the foil, baste the chicken with the juices from the tray, and roast uncovered for another 15 minutes, or until the internal temperature reaches 75°C (165°F). A meat thermometer is your best friend here!
8. Rest and serve: Let the chicken rest for 5 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Expert Tips

• Don’t skip the resting time! It really makes a difference.
• For extra crispy skin, you can broil the chicken for the last few minutes of cooking, but watch it carefully to prevent burning.
• Basting with the pan juices keeps the chicken moist and adds flavor.

Variations

This recipe is a great base for experimentation!

Spice Level Adjustment

If you like things spicy, add a pinch of chili flakes or a finely chopped red chili to the marinade. My friend, Priya, loves to add a whole bird’s eye chili for a real kick!

Festival Adaptations (Southeast Asian New Year)

During Southeast Asian New Year celebrations (like Songkran in Thailand or Thingyan in Myanmar), this chicken is often served as part of a larger feast. You can garnish it with fresh herbs like mint and basil for a festive touch.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your fish sauce and soy sauce are gluten-free. Always check the labels!

Vegan Adaptation (Using Tofu or Seitan)

For a vegan version, substitute the chicken with a block of firm or extra-firm tofu (pressed to remove excess water) or a slab of seitan. Marinate for at least 30 minutes, and bake until golden brown and crispy.

Serving Suggestions

This spatchcock chicken is delicious with steamed jasmine rice, a fresh cucumber salad, and a side of stir-fried vegetables. A simple dipping sauce made with fish sauce, lime juice, and chili flakes is the perfect accompaniment.

Storage Instructions

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s great cold in salads or sandwiches!

FAQs

Let’s answer some common questions.

What does ‘spatchcock’ mean and why do it?

“Spatchcock” simply means to remove the backbone of the chicken and flatten it. This allows it to cook more evenly and quickly, resulting in crispy skin and juicy meat.

Can I marinate the chicken for longer than a few hours?

Yes, you can! Marinating overnight will result in even more flavorful chicken. Just make sure to store it in the refrigerator.

What if I don’t have coriander roots?

You can substitute with the stems of the coriander plant. They have a similar flavor. You can also use an extra tablespoon of chopped lemongrass.

What is a good substitute for fish sauce?

If you can’t find fish sauce, you can use soy sauce with a pinch of seaweed flakes or a dash of Worcestershire sauce. It won’t be exactly the same, but it will add some umami.

How do I ensure the chicken is cooked through?

The best way to ensure the chicken is cooked through is to use a meat thermometer. The internal temperature should reach 75°C (165°F).

Can I grill this chicken instead of roasting it?

Absolutely! Grill the chicken over medium heat, skin-side down, for about 20-25 minutes per side, or until cooked through.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!