This Lao-Style Coconut Milk Roast Chicken is infused with bold, savory flavors thanks to a Grey Poupon Dijon marinade blended with fish sauce, oyster sauce, lime, garlic, and black pepper. The chicken is first rubbed with a flavorful Dijon mixture, then soaked overnight in a rich coconut milk brine that keeps the meat unbelievably tender and juicy. Roasted until golden and aromatic, every bite delivers a balance of tangy mustard, creamy coconut, and umami depth inspired by Lao cooking traditions. Served with an extra sauce on the side, this whole roasted chicken is perfect for holidays, weeknight dinners, or any time you want a comforting dish that’s packed with flavor. Let this be your new go-to showstopper that brings together French mustard and Southeast Asian ingredients in the most delicious way.

Cook modePrevent screen from turning off

Ingredients

Marinade Ingredients

1 whole chicken (about 4 lbs)
¼ cup Grey Poupon Dijon mustard
2 tbsp fish sauce
2 tbsp oyster sauce
4 tsp vegetable oil
2 tbsp lime juice
4 garlic cloves, minced
2 tsp sugar
1 tsp black pepper
2 cups coconut milk
2 tbsp kosher salt

Extra Sauce (for serving)

1 tbsp Grey Poupon Dijon mustard
½ tbsp fish sauce
½ tbsp oyster sauce
1 tsp vegetable oil
½ tbsp lime juice
1 garlic clove, minced
½ tsp sugar
¼ tsp black pepper

Instructions

Pat the whole chicken dry and season it generously with kosher salt.
In a medium bowl, whisk together the Dijon, fish sauce, oyster sauce, vegetable oil, lime juice, garlic, sugar, and black pepper to make the marinade.
Rub the marinade all over the chicken, making sure to coat it thoroughly.
In a large zip-top bag, combine the coconut milk and the 2 tbsp kosher salt. Mix well, then place the marinated chicken into the bag. Press out as much air as possible so the chicken is fully surrounded by the liquid. Refrigerate and marinate overnight.
Remove the chicken from the marinade and transfer it to a cast-iron pan. Roast at 400°F for about 1 hour, or until the internal temperature reaches 165°F.
Let the chicken rest for 15 minutes before cutting.
Slice and serve with the extra sauce on the side.

Recent Recipes

Featured

Lao Dried Fish Dip | Jeow Pa Hang

Jeow pa hang is a traditional Lao dried fish dip that makes use of the whole fish, including the flesh, bones, and head. The dried fish is pounded in a deep mortar and pestle until the bones are finely crushed, then mixed with a fragrant aromatic paste and seasoned with fish sauce. This savory and aromatic dip is best enjoyed with steamed vegetables and Lao sticky rice.

Lao Rice Paper Lettuce Wraps | Pun Khao Soi

This recipe transforms the classic Lao khao soi into fresh rice paper lettuce wraps. Instead of serving the savory meat sauce over noodles in broth, homemade fresh rice paper is cut into sheets and layered with crisp lettuce, fresh herbs, and the flavorful tomato meat sauce. The result is a light yet satisfying Lao recipe that highlights the fresh ingredients and bold flavors of traditional khao soi in a fun, hands-on way.

Lao Style Kimbap

Kimbap is a beloved Korean dish made by rolling seasoned rice, vegetables, and protein in seaweed before slicing it into bite-sized pieces. Traditional versions often include ingredients like pickled radish, carrots, spinach, and bulgogi.

As someone who loves both Korean and Lao food, I wanted to create a fusion version inspired by one of my favorite Lao dishes: laab. This Lao-style kimbap keeps the classic sesame-seasoned rice but swaps in the bold, herbaceous flavors of laab. Filled with seasoned beef, fresh herbs, toasted rice powder, lime, and chili, it delivers all the flavors of laab in a fun, portable bite.

Fried Papaya Salad (Lao Style)

Lao papaya salad is known for its deep, spicy, and umami-packed flavor. Traditionally, it’s made with shredded unripe papaya for its signature crunchy texture. In this version, the papaya is dipped in a light tempura batter and deep-fried, creating an extra crispy bite while still delivering the bold, funky flavors of the classic dish. Serve it as a snack for anyone who loves dipping crunchy bites into a spicy papaya salad sauce.

Lao Ginger Noodle Soup | Khao Poon Jeow King

Dumpling Lasagna (Lao Style)

The viral dumpling lasagna has been everywhere, but this twist is a fresh take: it blends authentic Lao flavors with the comforting elements of khao piek sen, a beloved Lao noodle soup. The wrappers are made from rice and tapioca flour, rolled thin so they cook up soft and delicate. On the plate, the dish tastes like a cross between khao piek sen and banh cuon, depending on how you season it, and finished with chili oil, fried garlic, and fresh herbs.