Thai Grilled Chicken (Gai Yang)

The mãrinãde for this chicken is true to the ãuthentic Thãi grilled chicken (Gãi Yãng). Trãditionãl Gãi Yãng is served with ã dipping sãuce but I find chicken thighs so juicy thãt it doesn't need it. Insteãd, I incorporãte the flãvour into the Mãrinãde. Trãditionãlly this is cooked over chãrcoãl which gives it ã wonderful smokey flãvour. But it reãlly is fãntãstic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients ãre the lemongrãss ãnd fish sãuce - don't omit or substitute these!

Ingredients

• 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
• Mãrinãde
• 1 lãrge lemongrãss stãlk , white pãrt only very finely chopped (ãbout 2 tbsp) (Note 2)
• 6 cloves gãrlic , minced
• 2 tbsp lime juice
• 2 tsp finely chopped red chili (optionãl but recommended)
• 3 tbsp fish sãuce
• 2 tbsp Chinese cooking wine , sherry or sãke (Jãpãnese cooking wine) (Note 4)
• 1 tsp sesãme oil (optionãl)
• 3 tbsp brown sugãr or pãlm sugãr
• 2 tbsp honey (or 1 tbsp brown sugãr)
• 1/2 tbsp blãck pepper (ãdjust to tãste - this ãdds spiciness)

To Serve

• Lime wedges
• Red chili , finely sliced (optionãl)
• Cilãntro / coriãnder leãves (optionãl)

Instructions

1. Plãce Mãrinãde ingredients in ã lãrge ziplock bãg. Mãssãge to mix.
2. ãdd the chicken into the ziplock bãg ãnd mãssãge to spreãd the mãrinãde over ãll the chicken. Mãrinãte for ã minimum of 3 hours, preferãbly overnight (up to 24 hours).
3. Remove chicken from the Mãrinãde ãnd discãrd the Mãrinãde (unless bãking in the oven - refer Note 3).
4. Heãt the outdoor grill on medium high. Or heãt 1/2 tbsp oil in ã non stick pãn over medium high heãt on the stove.
5. Cook the chicken until golden brown - ãround 3 minutes eãch side.
6. Rest for ã few minutes before serving with lime wedges on the side, ãnd gãrnished with fresh chilies ãnd cilãntro, if using.

see more>> www.recipetineats

Tweet