#Thai #Grilled #Chicken #(Gai Yang)
Thai Grilled Chicken (Gai Yang)
The marinade for this chicken is true to the authentic grilled Thai chicken (Gai Yang). The traditional Yang Gai is served with a dip but I find the chicken legs so juicy that it does not need it. Instead, I incorporate the flavor into the marinade. Traditionally, it is cooked on charcoal, which gives it a wonderful smoky flavor. But it's really fantastic, even on a stove or in the oven, although I prefer to cook it on the outside grill. Lemongrass and fish sauce are the key ingredients. Do not omit them and do not replace them!
Ingredients :
TO SERVE :
Instructions :
The marinade for this chicken is true to the authentic grilled Thai chicken (Gai Yang). The traditional Yang Gai is served with a dip but I find the chicken legs so juicy that it does not need it. Instead, I incorporate the flavor into the marinade. Traditionally, it is cooked on charcoal, which gives it a wonderful smoky flavor. But it's really fantastic, even on a stove or in the oven, although I prefer to cook it on the outside grill. Lemongrass and fish sauce are the key ingredients. Do not omit them and do not replace them!
Ingredients :
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
- MARINADE
- 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) (Note 2)
- 6 cloves garlic , minced
- 2 tbsp lime juice
- 2 tsp finely chopped red chili (optional but recommended)
- 3 tbsp fish sauce
- 2 tbsp Chinese cooking wine , sherry or sake (Japanese cooking wine) (Note 4)
- 1 tsp sesame oil (optional)
- 3 tbsp brown sugar or palm sugar
- 2 tbsp honey (or 1 tbsp brown sugar)
- 1/2 tbsp black pepper (adjust to taste - this adds spiciness)
TO SERVE :
- Lime wedges
- Red chili , finely sliced (optional)
- Cilantro / coriander leaves (optional)
Instructions :
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
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