Thai Grilled Chicken (Gai Yang)
Recipe video above. This Thai Chicken recipe is an easy way to make Gai Yang at home, Thailand’s famous barbecue chicken. It uses a fragrant Thai marinade that delivers street-stall delicious – without pounding pastes, lighting coals or wrestling a whole chicken! Cook on the stove though it's especially great on the BBQ.A dipping sauce isn’t essential because the marinade already brings big flavour and keeps the chicken super juicy. But in Thailand it’s traditional, so why not? Spoon it over or dunk away!Serve with Coconut Rice and swoon!
Instructions
- 1
Blitz - Place Marinade ingredients EXCEPT oil in a jug just large enough to fit the head of a stick blender. Blitz until lemongrass and garlic is fully pureed. (No stick blender? Finely grate lemongrass and garlic, then mix)
- 2
Marinate - Pour in a bowl. Add oil, stir. Add chicken, toss to thoroughly coat. Cover and marinate overnight (my bare minimum is 3 hours). No marinating time? Finely slice, toss in marinade then cook like a stir-fry.
- 3
Heat the outdoor BBQ grill on high or a non stick pan over high heat on the stove.
- 4
Cook - Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note
- 5
. Put chicken on the BBQ or in the pan, then turn heat down to medium (sweet marinade = prone to burning). Cook the chicken until golden brown - around to 6 minutes on each side. (If it burns, flip straight away. You can flip repeatedly, as needed.)
- 6
Rest and serve - Rest for 3 minutes. Serve alongside a mound of steamy coconut rice with lime wedges, garnished with fresh chilies and coriander/cilantro, and your chosen sauce.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the smoky char of the chicken mingle with the bright whisper of lemongrass-this dish is a conversation between fire and flavor, meant to be savored slowly, like a good wine paired with the warmth of a shared table.
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