Thai Grilled Chicken Gai Yang ไก่ย่าง Thai Grilled Chicken Recipe Gai Yang ไก่ย่าง

Thai Grilled Chicken Gai Yang ไก่ย่าง Thai Grilled Chicken Recipe Gai Yang ไก่ย่าง. Chicken, one of the easiest things in the world to BBQ! It's BBQ'd all over the world! How many ways do you know how to BBQ chicken? I mean in America there are only so many ways! Now when it comes to BBQ I think Southeast Asia has it over the American BBQ hands down. The width and breath of the flavors is amazing! I like the way chicken is BBQ'd in Thailand. In Thailand grilled chicken is called "Gai Yang." Naturally, as Thailand is a big country there are many ways to make gai yang region by region. There are home versions and restaurant versions and naturally versions made by the street vendors as well. So let's make some Gai Yang! The recipe can be found below!
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Mac Black Ceramic Rod 2000 Grit:
DMT Diamond Sharpening Rod 600 Grit:
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Ingredients:
3lb boneless skinless chix thighs or any bone in or out cut.(Note 1)
Marinade:
2 large lemongrass stalk, white part only very finely chopped (about 2-3 tbsp)
9 cloves garlic finely minced or equiv of paste
3 Tsp. ginger paste
3 Tbsp lime juice
3 Tsp finely chopped red chili (optional but recommended)or equivalent chili paste sambal olek
3 Tbsp. fresh chopped basil
3 Tbsp. fresh chopped corriander.
4 Tbsp fish sauce
1 Tsp. Oyster sauce(Optional this is used in Beach-style Gai Yang, Marinade
1 Tsp. Soy sauce(Optional this is used in Beach-style Gai Yang, Marinade
3 tbsp Chinese cooking wine, sherry or sake (Japanese cooking wine)
3 Tsp sesame oil (optional)
2-3 Tsp Thai satay powder street vendor style.(optional) gives great flavor though.
4+Tbsp brown sugar or palm sugar depending on how much sweet umami you like.
1 Tbsp black pepper.
Garnish Options:
Lime wedges
Red chili, finely sliced (optional)
Cilantro / coriander leaves (optional)
Chopped/Sliced basil leaves.
Scallion stalks.
Instructions:
Put all of your marinade ingredients into a large ziplock bag close bag and mix.
Put your chicken into the bag and massage the bag around to get all chicken coated.
Marinate your chicken for as little as 4-24hrs.
Remove chicken from the marinade.
When ready remove chicken from the bag.
Heat the outdoor grill on medium high. Or heat ½ tbsp oil in a non stick pan over medium high heat on the stove.
Heat up your grill if using electric like me on medium high for a few minutes.
If using charcoal grill get your coals a going!
Cook the chicken until golden brown on each side 3 to 5+ minutes depending on heat of grill.
Rest for a few minutes before serving.
Ingredients for Nam Jim Jaew Dipping Sauce:
3 Tbsp.Tamarind pulp.
3 Tbsp. Fish sauce.
2 Tsp. Lime juice
1 Tsp. to Tsp. fresh chopped red chili or equivalent of red chili flakes or equivalent chili paste.
1-2 Tsp. Palm or brown sugar, honey, molasses or even maple syrup for a change of pace.
1-2 Tsp. Toasted rice is used for crunch and as a thickener. I used equivalent of finely chopped Thai chili lime cashew nuts
1-2 Tsp. Chopped green onion.
A touch of sesame seed oil adds a nice touch just a touch. (optional)
Just mix all ingredients together well and let sit for awhile for the flavors to marry. I make my sauce a few hours ahead of the time I get ready to grill the chicken.