GAI YANG at Home | Grill Thai Chicken recipe | Fitous Thai Kitchen

Prepare the marinade by combining 1 tablespoon of garlic black pepper and coriander root mixture, 1/3 to 1/2 tablespoon of chicken salt, 1/2 tablespoon of palm sugar, a pinch of black pepper, a pinch of turmeric powder, 1 tablespoon of Maggi sauce, and 1 tablespoon of light soy sauce in a bowl.

Stir the marinade well to combine all ingredients.

Place the chicken breasts in the marinade, turning them to ensure they are evenly covered.

Let the chicken marinate for 15 to 20 minutes, or refrigerate overnight for better flavor.

Prepare the grill hot plate on low heat.

Grill the chicken for 15 to 20 minutes on each side, cooking slowly.

While the chicken is grilling, soak the sticky rice in cold water for 3 hours, then drain the water.

Place the soaked sticky rice in a steamer and steam for about 15 minutes until soft and sticky.

After 10 minutes of steaming, turn the sticky rice and add a little water to keep it moist.

Once the sticky rice is done, store it in a container.

Slice the grilled chicken into decent-sized pieces and serve with the sticky rice.

Equipment Needed

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