Thai Roast Cockerel Chicken by Chef Jerry Mai




15 mins


30 mins

This recipe is a favourite in our household, especially where we grill it over char-coal. You can cook it in the BBQ or in the oven, but the result is quite different. The sticky charred skin becomes permeated with the smoky aromatic flavours of the marinade and the smoky tang of charcoal. This is a dish that really takes me back to the streets of Thailand.


  • 1 Fook Wong Chicken – Cockerel (SHOP NOW)
  • 3 garlic cloves, peeled
  • 3 coriander roots, chopped
  • 12 white peppercorns
  • 2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon caster sugar
  • 3 tablespoons kecap manis
  • 2 tablespoons coconut cream
  • 2 Lebanese cucumbers, sliced on the angle
  • 1/4 cup coriander leaves, picked and washed
  • Sticky rice to serve


First, make the marinade by pounding the garlic in a mortar with a pestle with the coriander root and white peppercorns to form a fine paste. Add the oyster sauce, soy, sugar, kecap manis, and coconut cream. Mix

Place the cockerel on a chopping board and, with a sharp knife, remove the spine, head, and feet. (Use to make stock). Open the chicken out and place on the chop-ping board breast side up and push down on the breast bone to butterfly the chicken. Use some strength.

Place the chicken in an airtight container and massage in the marinade, ensuring the pieces are evenly covered. Seal and leave to marinate in the refrigerator for at least 3 hours, but best overnight.

Prepare the charcoal grill for cooking and, when ready, place the chicken breast side up and cook for 10-15 minutes or until almost cooked through. Turn and cook breast side down and cook for a further 8-10mins. Remove from heat and rest for 5 minutes.

To serve, cut the chicken into bite-size pieces. Start by removing the thigh and drumstick and chopping them into smaller pieces. A cleaver is perfect for this. Remove the wings. Slice the breasts in one piece off the ribs and cut into smaller pieces. Place the pieces on a plate, garnish with coriander and cucumber. Serve with sticky rice on the side.

You might also like