Gai Yang Thai Grilled Chicken BUT Oven Roasted | with Nam Jim Jaew Spicy Dipping Sauce

Wash a bunch of cilantro and cut off the roots and some of the stems.

In a food processor, add garlic, sliced lemongrass, shallots, cilantro roots and stems, light soy sauce, fish sauce, dark soy sauce, brown sugar, and black pepper.

Blend the mixture to a rough paste, leaving bigger pieces for roasting.

Massage the marinade all over the chicken thighs until evenly coated.

Marinate the chicken for at least 3 hours, preferably overnight.

After marinating, take the chicken out and move it around in the bowl for even marinade distribution.

Let the chicken sit at room temperature for about 30 minutes before baking.

Preheat the oven to 175 degrees Celsius.

Lay the chicken on an oven rack and bake for 40 to 45 minutes.

After 40 minutes, increase the oven temperature to 220 degrees Celsius and bake for an additional 10 minutes until the chicken is brown and crispy.

To make the toasted rice powder, add raw glutinous rice to a dry pan over low heat and toast until brown and smelling like popcorn.

Grind the toasted rice using a pestle and mortar or a grinder to a powder.

In a bowl, mix brown sugar, fish sauce, tamarind paste, lime juice, Thai chili flakes, toasted rice powder, fresh cilantro, and water to make the dipping sauce.

Adjust the sauce according to your spice preference.

Equipment Needed

Allergens