Photograph of the finished Gai yang

Thailand · Gà nướng Thái

Gai yang

30 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Herbs Herbs 1.1 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Coconut milk Coconut milk ⅔ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking