🌶️ Pradeep’s Spicy Malaysian Roasted Whole Chicken

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🌶️ Pradeep’s Spicy Malaysian Roasted Whole Chicken 

A beautifully roasted whole chicken layered with Malaysian spices, rich coconut marinade, and a crispy, charred finish. Serve with rice, refreshing cucumber, and sambal for an authentic meal.

📝 Ingredients

🍗 Chicken Prep

  • 1 whole chicken (1.5–2 kg), cleaned and patted dry
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 2 tbsp vegetable oil
  • 1 lime, for squeezing after roasting

🧄 Marinade Paste

  • 4–5 dried chilies, soaked until soft (or use chili boh)
  • 5 fresh red chilies (adjust heat)
  • 6 shallots
  • 6 garlic cloves
  • 2″ ginger
  • 2″ galangal (optional)
  • 1 stalk lemongrass (white part only), thinly sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground fennel
  • 2 tsp paprika
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp honey or palm sugar
  • 2 tbsp tamarind paste
  • ¼ cup coconut milk (optional, for richness)

👩‍🍳 Directions

1️⃣ Prep & Dry Brine

  • Make shallow slits in the thickest parts of the chicken (breast & thighs) for better marinade absorption.

  • Rub inside and under the skin with salt and turmeric. Let sit uncovered in the fridge for 2–6 hours to dry the skin—this step helps achieve crispy, roasted skin 

2️⃣ Blend the Marinade

  • In a blender, combine all marinade ingredients with a bit of water (if needed) until smooth.

3️⃣ Marinate Overnight

  • Rub paste generously over the chicken, under the skin, and inside the cavity.

  • Cover and refrigerate for at least 4 hours, ideally overnight, for deeper flavor absorption 

4️⃣Roast & Char for Flavor

5️⃣Check Doneness & Rest

  • Use a thermometer inserted into the thigh; it should read 165–170 °F (77 °C) littlecook.io.

  • Remove from oven, squeeze fresh lime juice over the top, and let rest for 10 minutes—this ensures juicy meat and better flavor distribution.

6️⃣Serve

  • Carve and serve with steamed rice, cucumber slices, and sambal on the side for a traditional Malaysian feast.

👨‍🍳 Chef's Tips

  • Layered Roast: Start hot for browning/bursting, then bake low and finish with broil to lock in crispiness and flavor .

  • Air-Dry Skin: Dry skin results in beautifully crisp, golden chicken.

  • Marinade Depth: Overnight marination ensures every bite is flavored through and through.

  • Rest Before Carving: A 10-minute rest lets juices redistribute—essential for moist and tender 

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