Thai Barbecued Chicken Recipe

Prepare Marinade

In a medium bowl, whisk together 1 cup Surin's BBQ sauce, 2 tbsp low-sodium soy sauce, 1 tbsp fish sauce, 2 tbsp brown sugar, 3 cloves minced garlic, 1 tsp grated ginger, 1 tbsp lime juice, 2 tbsp vegetable oil and 1 tsp black pepper until the sugar mostly dissolves.

Marinate Chicken

Pat the chicken halves dry with paper towels. Make 3–4 shallow diagonal slashes through the skin and meat to help the marinade penetrate. Place chicken in a large resealable bag or shallow dish and pour the marinade over, rubbing it into cuts and under the skin where possible. Seal or cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Slow Roast

Preheat oven to 300°F (150°C). Remove marinated chicken from fridge and let sit 20–30 minutes to come closer to room temperature. Place chicken skin-side up on a wire rack set over a rimmed baking sheet (reserve marinade). Roast in the oven for 60–75 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 150–155°F (65–68°C). This gentle roast renders fat and cooks through without drying.

Finish on the Grill

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). Brush chicken lightly with neutral oil and return reserved marinade to a small saucepan; bring to a vigorous simmer for 2–3 minutes to cook off raw juices, then whisk in 1 tbsp extra Surin's BBQ sauce and set aside as glaze. When the chicken reaches 150–155°F, transfer to the hot grill, skin-side down, and grill 2–4 minutes per side until skin is crisp and chicken reaches 165°F (74°C). During the last minute on each side, brush with the warmed glaze to build a glossy, caramelized finish. Remove from grill and rest 8–10 minutes before serving to let juices redistribute.

Prep

Make sure rice is cold and separated. Pat shrimp dry and season lightly with a pinch of salt and pepper. Have vegetables and aromatics prepped (minced garlic, minced shallot, diced carrot, thawed peas, sliced green onions).

Cook Shrimp

Heat 1 tbsp vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.

Scramble Eggs

Add remaining 1 tbsp oil to the pan. Pour in beaten eggs and scramble quickly until just set but still moist. Break the eggs into bite-sized pieces and push to one side of the pan.

Stir-fry Vegetables & Rice

Add a touch more oil if pan looks dry, then add minced shallot and garlic; stir-fry 30 seconds until fragrant. Add diced carrot and cook 1–2 minutes until slightly softened. Add cold rice, using a spatula to break clumps, and stir-fry until rice is heated through (~2–3 minutes).

Season & Combine

Stir in thawed peas, cooked shrimp, and scrambled eggs. Add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 0.5 tsp salt (adjust to taste) and a pinch of white or black pepper. Toss until evenly coated and heated through. Fold in sliced green onions, then remove from heat.

Finish

Taste and adjust seasoning (more soy or a squeeze of lime if desired). Keep warm until the chicken is ready.

On each plate, place a half chicken (skin-side up) alongside a generous scoop (about 1.5–2 cups) of shrimp fried rice. Spoon any reserved glaze over the chicken and garnish with cilantro leaves and cucumber slices. Serve with lime wedges on the side for squeezing over rice or chicken.