- 1 chicken (about 1.6kg)
- 1 tbsp peanut oil
- 2 garlic cloves, finely chopped
- 1 lemongrass stalk, white part only, finely chopped
- To serve: steamed jasmine rice
Green papaya salad
- 1 green papaya, peeled, seeds removed
- 1 bunch each of mint, coriander and Thai basil
- 2 small red chillies
- 1 garlic clove
- 50 gm (¼ cup) dried shrimp (see note)
- Juice of 3 limes
- 60 ml (¼ cup) fish sauce, or to taste
- 2 tsp light soft palm sugar
- 1Preheat oven to 240C fan-forced (see note). Preheat a chargrill or barbecue to high heat. Using kitchen scissors, cut chicken along both sides of backbone, removing backbone. Press chicken flat and transfer to a bowl. Add oil, garlic and lemongrass, turn to coat and season to taste. Grill, starting skin-side down, turning occasionally, until charred (4-5 minutes). Transfer to an oven tray and roast until cooked through (20-25 minutes).
- 2Meanwhile, for green papaya salad, using a shredding peeler or mandolin, shred papaya into a bowl, then pick herbs, add to papaya and set aside. Pound chilli, garlic and a pinch of salt to a fine paste in a mortar and pestle. Add dried shrimp and pound to combine, then add lime juice, fish sauce and palm sugar and stir to combine. Add to papaya mixture and toss to combine. Cut chicken into large pieces and serve with papaya salad and steamed rice.
Dried shrimp are available from Asian supermarkets. If using a conventional oven, increase oven temperature according to manufacturer’s instructions.