Thai Roadkill Chicken – Sriracha Ginger glazed

Thai Roadkill Chicken – Sriracha Ginger glazed

Chicken comes in many styles! There’s the legendary beercan chicken, you’ve got the delicious thighs, drums, … Many sauces, rubs and spices. But then you got the smokey Thai Roadkill chicken! Sweet, sour and spicy! The perfect combo… When roasted to perfection you’ll be able to serve your guests a piece of chicken they won’t forget! Find out how and why you should try 

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Disclosure: "This post contains affiliate links. All opionions shared are my own."

Roadkill Chicken

The name roadkill chicken might not sound that appealing to some. Yet it’s a well known term among BBQ lovers! Others might know it as butterflied chicken. The term roadkill chicken refers to the way the chicken is cut. By removing the backbone you can flatten the whole chicken. It’s really easy to do if you have a pair of sharp scissors. By cutting the backbone out and butterfly the chicken it looks like it has been ran over by a heavy truck. Hence the name: “Roadkill Chicken”.  The purpose of making roadkill chicken is not only for the looks. By flattening the chicken you’ll be able to cook the chicken more equally and prevent the breasts from drying out. It should also reduce the cooking time. But to be honest I don’t think it’s that much of a difference.

Thai Roadkill Chicken

Thai Roadkill chicken

So what’s about the thai part? Most of you might be a fan of the legendary Thai hot sauce named Sriracha. Sriracha originates from a coast town in Thailand called Sri Racha. It’s not only one of my favorite hot sauces but it’s used all over the world. As a plain sauce, used as a base for other sauces or even as a marinade. The succes of the sauce might be the well balanced palate. This Thai chili sauce consist out of fresh peppers, vinegar salt and sugar making it a tad refreshing. But most of all it got a nicely balanced garlic flavor. Recently I found out the sauce comes in different variaties. They make them with lemon grass, ginger, onions, extra hot and extra garlic! For this recipe we are using the ginger version! I’m a big fan of ginger. Especially when it’s combined with smoked chicken.

Thai Roadkill Chicken

Smokey Thai roadkill chicken

Gai Yang or grilled chicken is often made in Thailand. As in this recipe they use a slow roasting method on hot coals. When using regular charcoal with the indirect cooking method you might not find much smoke taste in the chicken. To add a layer of smokiness I added some fruit wood to the coals. Recently I got some Kiwi wood from my mother and I have to say it was d*mned tasty. You might not be able to find it easily in stores so you can replace it by other fruit wood chunks. I combined the direct cooking method with the indirect cooking method. The indirect method allows you to cook the chicken equally and remain the juicy texture of the meat. By grilling it shortly on a direct fire you’ll get the delicious charred pieces that empower the BBQ feeling (Maillard for the win). Moreover it allows the sauce to slightly caramelize.


It was my first roadkill chicken and the result was slighly mindblowing. Every piece of the chicken tasted perfect. None of it was dry and the smoke was equally devided on the chicken. To be honest I was looking forward to share the pictures because I think this piece of chicken looks damned delicious and so did it taste. So far for being humble :). My mother dropped in that night what a timing and joined the meal. Since she started by saying she’d like to taste and eventually ate the meal I think she didn’t mind eating along at all. I hope you will be able to share this delicious Thai Roadkill Chicken with someone close to you. Maybe you should ask them some kiwi wood in return :p.

 Thanks for stopping by at this recipe! I would like to hear your thoughts. Especially when you made this recipe it’s fun to hear how it turned out. So take a moment to contact me and I’ll be happy to have a chat about our passion! You can do this over here or like the Facebook page. And don’t forget to share! Cause sharing is caring! The more people join our passion the more fun there will be!

Looking for more chicken recipes? Take a look over here and pick your favorite!

Thai style Sriracha Ginger glazed roadkill chicken
Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs

The oriental store brings some surprising ingredients to our town. I've always been a fan of Sriracha hot sauce! It appears they come in different versions. The Ginger Sriracha hot sauce lead me to this recipe for Thai style Roadkill chicken. What a discovery!

Course: Main Course
Cuisine: Oriental, Vietnamese
Servings: 4
  • 1 whole chicken (about 1.5kg)
  • 3 branches Kiwi wood or 1 chunk apple wood
  • Salt and pepper
For the Marinade
  • 2 tbsp Ginger Sriracha
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp sesame oil
  • 3 tsp cider vinegar
  • 3 tsp sushi vinegar
For the glaze
  • 1/2 cup Tomato Ketchup
  • juice of one lemon
  • Remaining marinade
Prepare the chicken
  1. Put the chicken on a plate resting on the breasts and get yourself a sharp knife. Cut the backbone out of the chicken with the knife and split it open. 

  2. Rub the inner side of the chicken with salt and pepper. Turn around and do the other side.

  3. Prepare the glaze by adding all ingredients for the marinade to the bowl and whisk through. You can buy the sriracha ginger here

  4. Rub the chicken with the marinade and put it in an instant marinater. Pour over the remaining marinade. Let it marinade for two hours in the instant marinater or for min. 4 hours otherwise. 

BBQ action
  1. While the chicken is marinating you can start your fire for an indirect cooking session at 150°C/300°F. 

  2. Add some smokewood to the coals. I used Kiwi wood but you can replace it by other fruit wood, like grape vines, apple wood, pear, cherry, ...

  3. Once the smoke is thin and blue you put the chicken in the BBQ and smoke it until it reaches an internal temperature of 70°C/160°F (in the breast). 

  4. From the moment you start smoking the chicken you add the remaining marinade to a sauce pan, add juice of 1 lemon 1/2 cup ketchup and cook through thoroughly. Since the marinade got in contact with the raw chicken you don't want it undercooked. Taste the sauce when it's thickened and add extra marinade ingredients at taste if needed (depending how much marinade you had left). 

  5. Once the sauce is ready baste it on the chicken. 

  6. Once you reached the internal temperature of 70°C/160°F you can remove the platesetter and grill the chicken on both sides for about 2 minutes to get a nice char and caramelized sauce. Watch out you don't burn the sauce or the sugars will turn bitter.

  7. Let rest for about fifteen minutes before serving. Check the core temperature. It definetely needs to be at least 75°C/167°F (and if possible not much more).

Serve with rice and Thai flavored vegetables!
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made!

In this Mole poblano burgers recipe: 
- There are affiliate links on the "Instant Marinater", "Sriracha sauce", "Platesetter" and "fruit wood"

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