Gai Yang

Gai Yang (Thai Grilled Chicken)

A smoky, garlic-and-coriander-marinated grilled chicken from Thailand's Isan region, traditionally served with sticky rice and a tangy dipping sauce.

Prep

25 min

Cook

45 min

Total

70 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.4 kg (3 lb) whole chicken, butterflied or spatchcocked, backbone removed
• •12 g (about 8 medium cloves) garlic, peeled
• •4 g (about 4 roots) coriander root, scrubbed and chopped; substitute: 2 tbsp coriander stems + 1 tsp coriander seed, lightly toasted
• •30 ml (2 tbsp) fish sauce, Thai brand such as Tiparos preferred
• •2 g (1 tsp) ground white pepper, freshly ground if possible
• •15 g (1 tbsp) sugar, palm sugar preferred, finely chopped
• •1 g (1/2 tsp) salt
• •15 ml (1 tbsp) vegetable oil, for rubbing the bird
• •200 g (7 oz) cooked sticky rice, to serve
• •200 g (7 oz) tangy dipping sauce (jaew), see step 9 for quick version; tamarind, fish sauce, chilli, shallot

Steps

1. 1 Pound the garlic, coriander root, white pepper and salt to a coarse paste using a mortar and pestle (or finely mince and mash with the side of a knife).
2. 2 Stir in the fish sauce, palm sugar and oil until the sugar dissolves to form a thick marinade.
3. 3 Place the butterflied chicken skin-side up and slash the thickest parts of the breast and thighs with 2–3 shallow cuts so the marinade penetrates.
4. 4 Rub the paste all over the chicken, working it into the cuts and under the skin where possible. Cover and refrigerate for at least 4 hours, ideally overnight (up to 24 hours).
5. 5 Prepare a charcoal grill for indirect, medium-low heat (about 160–180°C / 325–350°F). If using a gas grill, light only one or two burners; if using a kettle, bank the coals to one side.
6. 6 Set the chicken skin-side up on the cooler side of the grate, away from direct flame. Close the lid and cook undisturbed for 25 minutes.
7. 7 Move the chicken skin-side down over direct heat and grill 8–12 minutes to crisp and lightly char the skin, watching carefully to prevent flare-ups.
8. 8 Flip skin-side up again, move back to indirect heat if needed, and continue cooking until the thickest part of the thigh reads 75°C / 165°F on an instant-read thermometer and juices run clear (usually 10–15 more minutes).
9. 9 While the chicken rests, make a quick jaew: combine 30 ml fish sauce, 30 ml tamarind paste, 15 g palm sugar, 2 tbsp finely minced shallot, 1 tbsp toasted rice powder (khao khua) and 1–2 finely chopped bird's-eye chillies; stir until the sugar dissolves.
10. 10 Let the chicken rest 5–10 minutes, then chop through the bone into bite-sized pieces (traditional style) and serve hot with sticky rice and the dipping sauce.