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Monday, June 16, 2014

Thai Grilled Chicken (Gai Yang ไก่ย่าง)

Remember the Thai Sweet Chili Sauce I made back in March? I used it for everything I could think of but what it is truly meant to be. In Thailand, this sauce is to be consumed with grill chicken (Gai Yang ไก่ย่าง) and only the grill chicken. 

They taste best together, the sweet and sourness in the sauce balance the spiciness and pungent taste of cilantro in the chicken, it is simply irresistible!

1.5 lbs - 2 lbs of Chicken ( I used cornish hen)

1/2 cup of coriander stems or 1/3 cup of coriander roots 
5-6 cloves of garlic
1 tbsp of brown sugar or palm sugar
2 tsp of White pepper corn Or substitute with black pepper corn
1/4 tsp of salt
2-3 tbsp of fish sauce/ soy sauce

1. In a dried mortar and pestles pound white pepper corns into coarse powder, add the coriander roots/stems and garlic in batches and continue pounding until a smooth paste form.

2. Add sugar, salt and fish sauce into the paste and blend it well.

3. Spatchcocked the chicken and  rub the marinate all over the bird, place the chicken in a container with lid, place the container in refrigerator for at least 2 hours, leave it overnight if you have time.

4. Preheat oven to 370F (185 C), bake the chicken for 35-40 minutes, turn once in between. Use a brush to brush the sauce at the bottom of grilling pan over chicken. Turn oven to broil and broil for 8-10 minutes until the chicken is a little charred.

Serve with Thai Sweet Chili Sauce.


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