Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) - Thai Street Food Recipes

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in calories and easier to find.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces fat content.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds unique flavor and can be more nutritious.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative that's lower in fat.

Marinate the chickens overnight.

Prepare the marinade by slicing off cilantro roots and peeling garlic (about 30-40 cloves).

Slice lemongrass and pound garlic, black peppercorns, cilantro roots, and lemongrass together in a mortar and pestle until a coarse paste forms.

Add 2 tablespoons of palm sugar, 4 tablespoons of light soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of dark soy sauce to the paste and mix well. If too thick, add about half a cup of water to thin it out.

Butterfly the chickens by slicing down the breast side until reaching the bone and breaking the backbone to flatten them.

Place the chickens in a container and massage the marinade into the chicken, ensuring to cover all areas, including under the wings.

Stack the chickens and refrigerate overnight, stirring occasionally.

The next day, prepare the grill with charcoal and spread it out evenly.

Assemble the chickens using 4 bamboo skewers each, securing them with metal wire.

Grill the chickens on low heat, basting with extra marinade as they cook.

Prepare the chili dipping sauce by mixing 1.5 tablespoons of dried chili flakes, 1.5 tablespoons of toasted sticky rice, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice. Stir well and add chopped cilantro.

Monitor the chicken while grilling, flipping after 15-20 minutes and basting again.

After about 1.5 hours, check for doneness, untie the wire, and remove the bamboo skewers before chopping the chicken into serving pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens