Gai yang

Method

1. 1 Grind the garlic, coriander roots, and black pepper into a paste.
2. 2 Mix the ingredients together: fish sauce, soy sauce, palm sugar, turmeric powder, and coconut milk.
3. 3 Marinate the chicken thighs in the mixture and refrigerate for at least 30 minutes to allow the flavors to infuse.
4. 4 Grill the chicken over medium heat for 25 minutes, turning it over and brushing it with the marinade every 5 minutes.
5. 5 Grill for another 5 minutes over high heat until the skin is golden and crispy, then cut into pieces and serve with sticky rice and sweet and sour chili sauce.

With an appliance

• Oven 27 min

  Replace steps 4-5: place the chicken thighs on the middle rack of the oven at 220 degrees for 22 minutes, rotate the tray for 11 minutes, then move to the top rack for 3 minutes; this eliminates the need for constant brushing and ensures even cooking, but it also results in the loss of the smoky flavor.