Thai Street-food Chicken (Gai Yang)

Prepare the marinade by blending garlic, coriander roots, white pepper, soy sauce, fish sauce, brown sugar, coconut milk, lime juice, and vegetable oil until smooth.

Clean the whole chicken and pat it dry with paper towels.

Rub the marinade all over the chicken, ensuring it gets under the skin and inside the cavity.

Cover the chicken and marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and let excess marinade drip off.

Season the chicken with salt and black pepper.

Place the chicken on the grill, breast side down, and cook for 30-40 minutes, turning occasionally, until the skin is golden and crispy.

Check the internal temperature; it should reach 165°F in the thickest part of the thigh.

Remove the chicken from the grill and let it rest for 10 minutes.

While the chicken rests, prepare a dipping sauce by mixing lime juice, fish sauce, chili flakes, and chopped cilantro.

Serve the grilled chicken with sliced cucumber and sticky rice on the side.

Drizzle the dipping sauce over the chicken before serving.

Equipment Needed

Allergens