Roasted Thai Buddha Chicken Recipe

About: The Thai Roasted Buddha Chicken takes the meaty leg/thigh combo and breast portions only from the chicken, and gives them a long, 24-hour dip in a rich marinade, prior to roasting. Serve with your favorite rice dish. The marinade helps impart flavor and will do so for as long as your meat is allowed to rest in the mixture. Since this is Thai-inspired, using peanuts, coconut milk, pineapple and cilantro as a base to soak your chicken in would be a good start. Some sort of chili pepper might be a good ingredient depending on how much spice you'd like to use as well.

Recipe Info

Restaurant: Tao | Las Vegas

Servings: 6
Prep Time: 11 hour(s) 55 minutes
Cuisine: Asian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (48)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (5)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours.

Preheat oven to 400 degrees F.

Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce (see recipe) and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate.

While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside.

To serve:
Top slices of peeled lime with Choi Sum (see recipe), place the chicken on top, and drizzle with more sweet Thai chili sauce if desired.

Recipe Note:

Most Asian specialty food markets will carry items such as galangal, thai chiles, etc.

Buddha Chicken Chili Sauce

In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.

Choi Sum

In a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum or bok choy and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.

Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving.

Choi Sum Note:

Choi sum, or Chinese flowering cabbage, is a slightly bitter, leafy plant that is related to the broccoli family. It is available at some Asian specialty markets or produce stands. Substitute bok choy if unavailable.


2 oz. sugar 2 C. ice cubes 4 piece(s) galangal 24 piece(s) garlic (cloves) 3 oz. lime juice 16 oz. choi sum, or bok choi 4 Tbsp. olive or vegetable oil 8 oz. sweet Thai chili sauce 8 each Thai chiles, finely chopped 6 Tbsp. thinly sliced garlic 24 each shallots, roughly chopped 6 Tbsp. finely diced sweet white onion 1 C. cilantro leaves, plus some for garnish 24 oz. coconut milk 16 Tbsp. sweet Thai chili sauce 12 oz. sweet Thai chili sauce, plus some for drizzling 1 1/2 tsp. sugar 3 limes, juiced 1 salt and freshly ground black pepper 3 lb. skin-on chicken pieces, leg and breast only 2 Tbsp. canola oil 12 oz. chicken stock 1 recipe Buddha Chicken Chili Sauce, recipe follows 3 oz. unsalted butter 3 each limes, peeled and sliced 1 recipe Choi Sum, recipe follows


Popular Restaurant Recipes

Maine Lobster Two Ways | Arterra | San DiegoOrzotto all' Aragosta e Burratina | BiCE Ristorante | San DiegoCoconuts Milk Mix | Nopalito | San Francisco Bay AreaCarmelized Lemon Tart | Marche Bacchus | Las VegasMaine Lobster Strudel | Bertrand at Mister A's | San Diego More recipes ...