Black pepper roasted chicken (Kai op phrik Thai dam) from Bangkok: Recipes and Stories from the Heart of Thailand (page 155) by Leela Punyaratabandhu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mary_xo214q on February 18, 2026

    Super flavorful chicken with crispy skin. The only modifications I made to the recipe were to use cilantro stems instead of roots, and to lower the oven temp to 350 after 30 minutes (cooking to 165 internal breast temp, rather than the recipe doneness indicator). This was very simple and I plan to make it again!

  • jenburkholder on May 25, 2025

    This was good. My husband quite liked it (loves black pepper I think). Next time I'd skip rubbing under the skin as that part didn't appeal as much when cooked. I served with her alternate suggestion for sauce, the tamarind one from an earlier chapter, and would not do so again - I think the sweet chili sauce is a better accompaniment. The honey in the marinade made it burnish beautifully when roasted but I am not sure I loved the sweetness it brought. I needed to roast longer than the recipe said though I used nice small chickens.

  • rhughes24 on December 29, 2021

    This was pretty straightforward to make and very good, especially served with sticky rice and dipped in sweet chili dipping sauce (confusingly, the book references a recipe for this on page 318, but the recipe on that page is for roasted pork belly). I might try roasting it more slowly on a lower temperature next time, as some of the dark meat got a bit dried out, but it's very flavorful. Will make again.

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