Serves 4–6

Be careful when you are lowering the bird into the scalding water. Instead of using a utensil, I actually grab the legs in my hands and carefully lower the chicken into the water.

Thai Glazed Chicken

1 whole chicken, cut in half (ask your butcher to do this for you)

1 teaspoon salt

4 cloves garlic, chopped

1 teaspoon white pepper

1 tablespoon minced cilantro

2 tablespoons rice wine

2 tablespoons coconut milk

1 tablespoon fish sauce

1 teaspoon chopped ginger

2 tablespoons soy sauce

  1. Rinse the chicken under cold water, then pat dry. Trim off any excess fat or skin. Place the chicken halves in large Ziplock bags.
  2. Stir the remaining ingredients together in a small bowl until well combined.
  3. Pour the marinade into the Ziplock bags, seal closed, and turn until the chicken is evenly coated with the marinade. Let the chicken marinate for 30 minutes to 1 hour in the refrigerator.
  4. Preheat the oven to 350 degrees.
  5. Remove the chicken from the bags and place them breast side up in a roasting pan large enough to hold them comfortably. (Discard the remaining marinade.)
  6. Roast the chicken for 45 minutes.
  7. Turn on the broiler and broil for approximately 10 minutes or until done.