Gai Yang Recipe Epicuriouscom

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
• Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
• You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
• The next day, take the chicken out 1 to 2 hours before you're ready to grill.
• In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
• Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
• Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

GAI YANG

Steps:

• With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces. If using chicken legs, cut each leg into 2 pieces, drumstick and thigh. (You may instead ask your butcher to cut up the chicken.)
• With a mortar and pestle or in a small food processor pound or blend peppercorns and garlic with a pinch salt to a smooth paste. Add coriander roots and pound or blend to a paste. In a large bowl stir together coriander paste, fish sauce, and coconut milk. Add chicken and turn to coat well with marinade. Marinate chicken, covered, at room temperature 45 minutes.
• Prepare grill (or preheat broiler).
• Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes. Brush top of chicken lightly with marinade, discarding any remaining marinade, and turn chicken. Grill chicken until just cooked through and juices run clear, 7 to 10 minutes more. (Alternatively, chicken may be broiled in same manner on lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
• Serve chicken with dipping sauce and rice.