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Thai Roast Chicken with Thai Chili Dipping Sauce (Nam Jim Jaew)

The most flavorful and delicious Thai Roast chicken recipe with a spicy chili dipping sauce (nam jim jaew) that is marinated for 10 minutes, then roasted in the oven for 40 minutes.
Course Main Course
Cuisine Asian
Keyword Chicken Recipes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people


  • 1 whole chicken (3-4 lbs)


  • 2 tbsp lemongrass, minced
  • 6 garlic cloves, minced
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 3 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp dark soy sauce¬†

Thai Chili Dipping Sauce (Nam Jim Jaew)

  • 2 tsp glutinous rice (sticky rice)
  • 1 tbsp tamarind concentrate
  • 3 tbsp fish sauce
  • 1 tbsp lime juice (fresh)
  • 1 tbsp brown sugar
  • 1 tbsp chili flakes (optional, if you like spice)
  • 1 small shallot, thinly sliced
  • 1/4 cup cilantro finely chopped


  • Preheat the oven to 340 degrees F.
  • Spatchcock the chicken: use kitchen shears and remove the backbone of the chicken. Lay the chicken (breast side up) on a roasting tray that is lined with aluminum foil. Press down on the chicken breast to flatten it slightly.

Marinate the Chicken

  • Mix all the marinade ingredients together. Spread the marinade evenly all over the chicken, and on both sides. Make sure to get all the nooks and crevices. Let it rest for at least 10 minutes (overnight is even better and will result in a more flavorful chicken).
  • Cover the chicken with aluminum foil and cook in the oven for 25 minutes.
  • Remove the foil. Brush the chicken all over with the juice that's seeped out on the bottom of the tray.
    Bake the oven (uncovered) for another 15 minutes or until the chicken is completely cooked.
    A chicken is done when its juices run clear, or a meat thermometer reads 180 degrees F.
  • Remove from the oven and let rest while you make the dipping sauce.

Prepare the Thai Chili Dipping Sauce (Nam Jim Jaew)

  • Toast your glutinous rice (sticky rice) in a frying pan (no oil) over high heat until the rice turns brown and smells like popcorn.
    Place in a mortar and pestle and grind it until it becomes a fine powder.
  • Combine the powder with the other ingredients of the dipping sauce (except the shallot and cilantro). Mix until everything is well combined. Then add the sliced shallot and cilantro right before serving.

Serve and Enjoy!

  • Cut up the chicken. Serve with rice. Dip the chicken meat into the nam jim jaew sauce, and enjoy!


You can buy containers of minced lemongrass at the Asian market in the freezer section, or you can finely mince fresh lemongrass (but I find this too time-consuming). 
For the sauce, use freshly squeezed lime instead of the lime juice in containers. Fresh squeezed lime juice makes the nam jim jaew taste so much better!