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Recipe Instructions

In a blender, blend the sugar, fish sauce, soy sauce, oil, lemongrass, coriander and garlic with 1 tsp salt until smooth. Divide the mixture between 2 large bowls. Add 1 chicken to each bowl with ½ tsp freshly ground black pepper. Turn to coat the chickens inside and out. Cover and refrigerate for at least 12 hours or up to 1 day.

Prepare a covered barbecue for high cooking over indirect heat.

Pour off half of the contents (190ml) of each beer can. Place the cans on a large, heavy rimmed baking tray. Wipe excess marinade from the chickens and carefully position the chickens over beer cans so they stand upright (the legs should rest on the tray to help steady them). Carefully place the tray over the unlit portion of barbecue. Cover barbecue.

Cook chickens, rotating 180 degrees halfway through cooking, for 1¼ hours or until the chicken skin is golden brown and crisp, juices run clear and a meat thermometer inserted into the thickest part of the thigh registers 73°C. (Alternatively, roast the chickens in an oven at 200°C or 180°C fan-forced for 1¼ hours or until cooked through.)

Using tongs, carefully transfer chickens and cans to a large carving board. Carefully lift chickens from cans. Place chickens on the board and set aside for 10 mins to rest. Discard cans.

To make the sweet chilli sauce, whisk the sugar, lime juice, vinegar and fish sauce in a medium bowl until sugar dissolves. Stir in the garlic, chilli and coriander with ½ tsp sea salt flakes and ½ tsp freshly ground black pepper. Drizzle a small amount of the sauce over the chickens. Serve with the remaining sweet chilli sauce.

Recipe Ingredient

75g brown sugar

60ml fish sauce

60ml soy sauce

18.40 gm vegetable oil

1 stem lemongrass, sliced

10 coriander sprigs

8 garlic cloves, peeled

2 RSPCA Approved Whole Chickens (about 2.2kg each)

2 x 375ml cans beer

110g brown sugar

80ml lime juice

60ml rice wine vinegar

48.80 gm fish sauce

6 garlic cloves, finely chopped

4 long red chillies, seeded, finely chopped

40.00 ml finely chopped coriander

Cook Time


Prep Time


Total Time



191.95 calories

43.0 grams fat

37.7 grams saturated fat

32.1 grams carbohydrates

24.2 grams sugar

67.3 grams protein

269.4 milligrams cholesterol

1.9 milligrams sodium




Alcohol, chicken, chilli, egg allergy, fish allergy, garlic, gluten allergy, milk allergy, peanut allergy, sesame allergy, shellfish allergy, soy allergy, spicy, tree nut allergy, wheat allergy, barbecue, spring, summer


Whip up this Thai-style BBQ chicken for a mouth-watering meal idea that can be added to salads, wraps or noodle dinner dishes.

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