Spatchcocked Thai grilled chicken with sticky rice balls & spicy sauce from Cravings - All Together: Recipes to Love (page 174) by Chrissy Teigen and Adeena Sussman

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Notes about this recipe

  • Eat Your Books

    Can substitute sushi rice or risotto rice for Thai sticky rice, red pepper flakes for roasted Thai chile powder, and lime juice for tamarind paste. Requires marinating 8 to 24 hours.

  • kalli_uzu7du on February 27, 2026

    This recipe never fails to deliver. It and the sauce with the rice balls is addictive

  • craftycarmen on January 01, 2026

    Flavor is reminiscent to Pepper Thai’s roasted lemongrass chicken. I followed the sticky rice instructions to a T, but it came out kind of dry/hard. I probably should’ve kept adding more water as I continued to uncover and stir, not just the first time. I ate it with sweet chili sauce to add some sweetness and to balance out the flavors. Also, Chrissy’s spice level is high to me and I have a moderate spice level. I’d use less Thai chili powder if you don’t want it as spicy.

  • Zosia on November 08, 2021

    Flavours were very good. I made a half batch of rice with sushi rice and halving the time didn't exactly work as it was a little dry though it did stick together. I didn't brown the chicken stovetop, just roasted it at 425.

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