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How To make Broiled Or Grilled Marinated Chicken(Gai Yang)
Stephen Ceideburg 3 tb Minced cilantro root
3 tb Fish sauce
3 tb Chinese light soy sauce
2 tb Fresh lime juice
1 tb Freshly ground black pepper
1 tb Minced garlic (3 cloves)
2 lb Chicken legs or breasts,
-skin and fat removed
A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink. 209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG
SODIUM; 96 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992.
How To make Broiled Or Grilled Marinated Chicken(Gai Yang)'s Videos
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.
Easy to Make Thai BBQ Chicken | DELICIOUS GAI YANG RECIPE
What's up guys!! Today I've got a delicious Thai bbq chicken recipe for you that is so easy to make. All you need to do for this recipe is make the marinade, let the chicken rest in the marinade overnight and then bake the chicken. I hope you enjoy this recipe as much as I do. Happy Cooking!!
Ingredients:
5 cloves Garlic
4 Thai chili
1 large Shallot
1 bunch Cilantro
4 Lime leaves
1/2 tsp ground White pepper
1 tbsp toasted Coriander seeds
2 stalks of Lemongrass
1 inch piece of Fresh turmeric
1 inch piece of Galangal
4 tbsp Oil
1 tbsp sugar
1 tsp Fish sauce
4 tbsp oyster sauce
Salt to taste
▶Mom's Lamb Curry:
▶Grandmas Sicilian:
▶Creamy Mushroom Risotto:
Thai Marinate Grilled Chicken #food #thailand #grilled #chicken
The Most Flavorful Thai Grilled Chicken at Home | GAI YANG Recipe
Northern Thai grilled chicken (Gai Yang) marinated in lemongrass, garlic, peppercorns, and fish & soy sauces makes this the most flavorful grilled chicken I've ever tasted. Layer on more flavor with a side of spicy, sweet, & tangy tamarind sauce (Nam Jim Jaew)!
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THAI GRILLED CHICKEN - 4 Servings
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3-4 lb whole chicken (spatchcocked through the breasts)
1/2 TBSP Fish Sauce
2 TBSP Light Soy Sauce
1 TBSP Palm Sugar
1/2 TBSP Dark Sweet Soy Sauce (substitute w/ Indonesian kecap manis)
4 TBSP Water
1 Head of Garlic
1 Stalk Lemongrass - chopped
1 TBSP Whole Black & White Peppercorns
4 Coriander Roots (or 6 coriander/cilantro stems)
DIPPING SAUCE - NAM JIM JAEW
--------------------
1/2 TBSP Toasted Rice Powder
1/4 TBSP Chili Powder
1/2 TBSP Sugar
2 TBSP Fish Sauce
3 TBSP Watered Down Tamarind (about this amount, but you can add more or less depending on your taste)
Few sprigs of cilantro to garnish
INSTRUCTIONS
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Pound garlic, peppercorns, lemongrass, and coriander roots until rough paste forms.
Mix in palm sugar, sauces, and water.
Spatchcock chicken through the breasts.
First, make an incision through the breasts until you reach the bone. Then chop through the bone with a cleaver.
Flip and press down on the backbone to crack and flatten the chicken.
Rub the marinade all over the chicken - inside and out - and marinate overnight.
Prepare your grill and once the charcoal has greyed all over, spread it out into a thin layer.
We're grilling on low heat!
Tie bamboo sticks together with metal wiring if using. The bamboo sticks should be sitting right above the thigh and sie of the wings.
Grill skin side UP for 15 minutes then flip and add the leftover marinade to the bone side.
Flip every 15 minutes.
It should take roughly 45 minutes to 1 hour for a 3lb chicken. (1 hour - 1.5 hours for a 4-5lb chicken).
Be careful grilling on too high of a heat, the skin will burn really fast.
Combine all the dipping sauce ingredients and set aside.
Taste and adjust to your liking! It should be tangy, salty, sweet, & spicy.
Chop the chicken into manageable pieces and enjoy!
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Gai Yang Thai Grilled Chicken BUT Oven Roasted | with Nam Jim Jaew Spicy Dipping Sauce
Today we're making Gai Yang or Thai Grilled Chicken, but baked or roasted in the oven. This is one of my favourite street food from Thailand and very easy to make at home with an oven.
I also include a recipe for the spicy, sour Thai dipping sauce, or Nam Jim Jaew, which I absolutely LOVE and consider a must have.
00:20 - Making the Marinade
02:39 - Marinating the Chicken
03:30 - Oven Roasting the Chicken
05:07 - Making Toasted Rice Powder or Khao Kua
05:53 - Making Nam Jim Jaew or Chili Dipping Sauce
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Ingredients:
- 600g or 4 Chicken Thighs, skin-on
- Marinade with:
- 8 cloves Garlic
- 1 Lemongrass, white inner core
- 2-3 Shallots
- 2 Coriander Roots or Stems
- 1 tbsp Light Soy Sauce
- 1 tsp Fish Sauce
- 1 tsp Dark Soy Sauce (or Kicap Manis)
- 1 tsp Black Pepper
- 1 tsp Brown Sugar (or Palm Sugar)
Toasted Rice Powder or Khao Kua:
- 1 tbsp of Glutinous Rice or regular Jasmine White Rice
Nam Jim Jaew/ Thai Dipping Sauce:
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar (or Palm Sugar)
- 1 tbsp Tamarind Paste (or juice from 3 tbsps of Tamarind Pulp)
- 1 tsp Toasted Rice Powder or Khao Kua
- 1 tsp Chilli Flakes
- 1 tsp Lime Juice
- 1 tbsp Cilantro
- 2-3 tbsps Water
More info here:
More info on the Nam Jim Jaew sauce here:
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