Mandy Yin's coconut & lemongrass roast chicken
The inspiration for this comes from an excellent Malay dish called ayam percik, where chicken is grilled over charcoal flames after being marinated in a coconut and lemongrass sauce. The sauce also works simply slathered over some skin-on boneless thighs and left to marinate.
■Serves 4 ■Prep 20 mins plus overnight chilling and resting ■Cook 1 hr 15 mins
120ml coconut milk
1 whole chicken (around 1.6kg)
FOR THE SPICE PASTE
4 lemongrass stalks, roughly chopped
100g onion, roughly chopped
4 garlic cloves
1½ tsp ground turmeric
4 red chillies, roughly chopped
2 tbsp fish sauce
2 tbsp white sugar
2 tbsp oil
The day before you want to cook the chicken, blitz all of the spice paste