1 Whole Chicken
This is an ode to our head chef Stuart's father- in-law Virach , originally from Bangkok, who’s been working very hard recently as a geriatric consultant.
Spatchcock chicken marinated in garlic, turmeric, coriander, white pepper and fish sauce and grilled over charcoal. To be served with a tamarind sauce and crisp green salad.
Place the chicken legs (and 5 minutes later the breast) in an oven which is pre-heated to 160 degrees celsius (without the foil) for approximately up to 30 minutes or until chicken is heated through.
Note: chicken comes pre-cooked so only needs to be re-heated.