Thai grilled chicken|| Gai Yang
2 - (1lb) baby cornish game hen
1 stalk of lemongrass (2 tbsp)
3-4 cilantros roots
5-8 garlic clove
Thai chili (personal preference)
1tbs coriander seeds
1tsp black peppercorns
5-7 slices of Galangal (do not replace with ginger!!)
2 tbsp Palm sugar
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sweet soy sauce (Indonesia ABC sauce)
1 tbsp cooking wine
1 tsp turmeric powder
1 tbsp annatto seed oil ( substitute with regular cooking oil if wanted)
Convection oven : cook at 400*f for 30 - 40 minutes depends on size of chicken
Kai yang - Grilled Chicken
Here is another simple recipe for grilled chicken, known in Thai as Kai yang. The dish is perfect with salad and sticky rice.
Thai BBQ Turmeric Chicken - Gai Yang | Neena's Thai Kitchen
Thai BBQ Turmeric Chicken - Gai Yang
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Gai yang (ไก่ย่าง) is the Thai word for BBQ chicken. It is one of the most popular street foods which can be found throughout Thailand with many different types of BBQ chicken, depending on regional location and also just personal family recipes.
This recipe is from the BBQ chicken that I always get from Bangsan beach which is popular for Thai people. It’s 100 kilometers from Bangkok. It features seafood and BBQ chicken vendors. I have visited there since I was young. BBQ chicken at the street vendor is the best there…. Yum.
Grilled chicken (gai yang ไก่ย่าง) is especially common to eat along with Green Papaya Salad (Som Tum) and hot fresh sticky rice.
Ingredients
· 1.5 - 2 lb chicken – You can choose any cut of bone-in, skin-on chicken you prefer.
· 2 tbsp minced garlic
· 2 tbsp oyster sauce
· 1 tbsp soy sauce
· 1 tbsp palm/brown sugar
· 1 tbsp cilantro stem (4-5 stems)
· ½ tbsp ground turmeric or 1 tbsp fresh turmeric
· 1 tsp white peppercorns or powder
· ¼ tsp salt
· ¼ cup coconut milk or milk - If you like the rich coconut flavor, use coconut milk.
Marinate Chicken:
1. Trim any excess fat from the chicken
2. Poke with forks to get the marinade into chicken. Use a knife to cut a little next to the bone to help the chicken cook faster
3. Combine all marinade ingredients in a small bowl.
4. Marinate chicken for at least 3 hours, preferably overnight in the refrigerator. Bring them to room temperature before cooking.
Grilling:
1. Preheat your grill medium low 250 – 300 F (120 – 150 C) Clean & oil the grill.
2. Place chicken skin side up, cover it, check and flip over from time to time every 3-5 minutes. Coat chicken with the leftover marinade for more flavor and moist.
3. Total grill time is about 20 – 30 minutes depending on the size of the chicken or until cooked. If the chicken reaches 165 F, it’s cooked.
Air Fryer:
1. Preheat your air fryer to 370° F
2. Please chicken skin side down onto the basket. Air fry for 10 minutes then flip to the other side and air fry for another 10 minutes. Coat chicken with the leftover marinade for more flavor and moist.
3. Check if it’s cooked by checking the temperature 165 F. If it’s not fully cooked, just air fry a couple minutes more each side until it’s cooked.
Serve: Normally served with steamed sticky rice, steamed jasmine is fine as well. Excellent with Thai Papaya Salad
#thaifood #thaibbqchicken #neenasthaikitchen
The Ultimate BBQ Chicken Recipe ไ่ก่ย่าง - Hot Thai Kitchen
If you've had this before (aka Gai Yang) , you know that if you're going to put chicken on the grill, or the oven, this is THE recipe to make! My taste testers have been exceedingly happy with these, and I guarantee yours will be too :)
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Gai Yang #shorts – Thai BBQ Chicken – The Making of Gai Yang Thai Grilled Chicken shorts TH
Gai Yang #shorts – Thai BBQ Chicken – The Making of Gai Yang Thai Grilled Chicken shorts TH
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With so many so called authentic recipes on the internet which are clearly Western takes on Gai Yang – I will show you how Gai Yang is really made – NO DRY rubs here! Just sit back and watch how Gai Yang is made really by a real street backyard chef!
The marinade is anyone’s guess because they all say its their secret – however it’s a normal Thai type wet marinade with, lemongrass, coriander root, soy sauce, fish sauce, palm sugar, coriander seed, galangal and ground pepper. Quantities are the makers!
ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.
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Lights – Ikson
#short #gaiyangthaigrilledchicken
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Coconut Milk BBQ Chicken Recipe ไก่กอและ | Thai Recipes
Marinated, double basted, and triple grilled: that is the secret to the unbelievable yumminess of this chicken. I grew up on this style of BBQ chicken because it's a specialty of Southern Thailand, and while I always thought it was an incredible flavour, I never knew how the chicken gets its iconic salty-sweet, rich, sticky red glaze on them! It's a brilliant technique that's unlike anything I've ever seen anywhere else.
To make sure the chicken doesn't become overcooked from the multiple grilling, make sure you cut big pieces of chicken, and let the chicken cool before you grill them again. No sauce, no nothing needed. The chicken is perfectly delicious on its own, but it's pretty great with some jasmine rice should you want to turn it into a meal!
CLASSIC THAI BBQ CHICKEN RECIPE:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes