Indian Thai Chicken


Delicious chicken isn’t easy to do but this Indian Thai chicken recipe is unreal. Savory, spicy, herbal, and aromatic, it’s literally the best thing that could happen to chicken.

I really am not a huge fan of chicken. More often than not it’s dry, flavorless, or gamey. Not to mention, most people have no idea how to cook it – which is exactly why it ends up being dry and flavorless. So, needless to say, when there’s a chicken recipe that I like, I tend to shout it from the rooftops. This Indian Thai chicken recipe is one of them.

The first time I came across this beauty was in Thailand. I was absolutely blown away by it. Savory, spicy, sweet, and fruity. All the amazing flavors you expect from Indian food fused with the amazing flavors associated with Thai food. When I started researching this recipe I found a few online and I was convinced they were all wrong. Not because they were bad but because I had my own perceptions about what would or should go into this recipe. Clearly, the recipes were correct, I was wrong. This particular recipe is my own adaption of the fiery and sweet delight I had in Bangkok, and I can only hope that I did it justice.

Now for the tactical crap, you don’t have to spatchcock the bird if you don’t want to – that’s just how they do it in Thailand. Fun fact, they also spachcock the bird the opposite way we do here – meaning they cut the breastbone instead of the backbone. If you are going to spatchcock the bird, make sure you use a nicely sharpened knife or set of poultry sheers. As for the marinade, I do suggest marinading the bird for the 24 hrs, it really does make it divine. Also, this sucker cooks fast because of the coconut oil, and it flares up often – so be prepared! I haven’t made a skinless version yet, so I’d say leave the skin on because it really does hold in the flavor and seasoning. Lastly, enjoy – this sucker is FABULOUS!

How about a couple more summery meal ideas? Try these:

Indian Thai Chicken

Course: MainCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time


Total time




Cook Mode

Keep the screen of your device on


  • For Chicken:
  • 1 whole chicken

  • 3 tsp white peppercorns

  • 6 cloves garlic

  • 1/2 cup finely chopped cilantro

  • 3 tbsp (packed) light brown sugar

  • 2 tbsp fish sauce

  • 4 tsp turmeric powder

  • 1 tbsp kosher salt

  • 2 tsp coriander seeds

  • 2 tsp cumin

  • 1 tsp cardamom

  • 1 tsp water

  • Basting Liquid:
  • 1 tsp saffron

  • 2 tsp sugar

  • 1/4 cup water

  • 1 tsp kosher salt

  • 1/3 cup coconut oil

  • 3 tbsp minced cilantro

  • Dipping Sauce:
  • 1/2 cup (packed) chopped fresh ripe pineapple

  • 1/4 cup apple cider vinegar

  • 6 cloves garlic, minced

  • 3 Thai chili peppers, minced

  • 1/4 cup sugar

  • 1 tsp kosher salt

  • 1/2 tsp white pepper

Equipment/Specialty Items


  • Marinade:
  • Spatchock the chicken by cutting along the right of the backbone from the tail to the neck.
  • Next, cut along the left side of the backbone, just as you did on the right side.
  • To flatten the bird, you need to break the breastbone. To do this, press down on each of the wings, at the same time until the bone cracks.
  • In a food processor, place peppercorns, garlic, cilantro, brown sugar, fish sauce, turmeric, salt, coriander seeds, cumin, and cardamom and process or pound until smooth.
  • Coat chicken evenly with marinade, Place in an airtight container and refrigerate for at least 12 hours and up to 24 hours.
  • Basting Liquid:
  • Grind saffron to a fine powder.
  • Transfer to a small saucepan, add sugar, salt, and ¼ cup water and bring to a simmer.
  • Whisk in coconut oil and remove from heat.
  • Grill Chicken:
  • Prepare a grill for medium-high indirect heat.
  • Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5–10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°, 35–40 minutes.
  • Uncover grill and increase heat to high.
  • Brush 1/2 of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill.
  • Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Careful this happens quickly.)
  • Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10–15 minutes longer.
  • If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 20 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°, 35–40 minutes.
  • Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10–15 minutes.
  • Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
  • Dipping Sauce:
  • Purée pineapple and vinegar until smooth.
  • Transfer to a small saucepan and add garlic, peppers, granulated sugar, salt, and pepper.
  • Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth, about 5 minutes.
  • Serve:
  • Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook

Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 130.6g 200%
    • Saturated Fat 78.8g 390%
  • Cholesterol 113mg 38%
  • Sodium 2384mg 100%
  • Amount Per Serving% Daily Value *
  • Potassium 1474mg 43%
  • Total Carbohydrate 99.2g 33%
    • Dietary Fiber 7.5g 29%
    • Sugars 68.8g
  • Protein 37.1g 74%
  • Calcium 19%
  • Iron 70%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Reply

Your email address will not be published. Required fields are marked *

The Ghee Spot © Copyright 2021. All rights reserved.