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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.
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THE BEST GRILLED CHICKEN I'VE EVER MADE? | SAM THE COOKING GUY 4K
Perfectly cooked 5 minute chicken cutlets....is this best grilled chicken I've EVER made??
00:00 Intro
1:07 Making a marinade
2:29 Addressing & flattening chicken
4:43 Marinating chicken
6:48 Cleaning grill instructions
8:10 Cleaning the grill
9:05 Grilling chicken
10:50 Plating
11:50 First Bite
12:43 What to do with chicken
13:06 Outro
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Grilled Lemongrass Chicken Recipe - Better Than Takeout!
This easy, delicious recipe is a staple in Vietnamese restaurants in Canada, and it's super easy to make at home!
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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
Chicken Wings Recipe • Grilled Chicken Wings Thai Style •Gai Yang Thai Street food |ThaiChef food
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????ingredients
6 pcs. Chicken wing
1 tbsp. Vegetable oil
1 tbsp. Oyster sauce
1 tbsp. Soy sauce
1 tbsp fish sauce
1/3 + 1/4 tsp. Black soy sauce
1.5 tbsp. Palm Sugar
1 pc. Coriander root
1 clove garlic
1/4 tsp. Black pepper
1/4 tsp. Salt
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Gai Yang (Thai-Style Grilled Chicken Legs) in the Anova Precision™ Oven
Gai yang is a popular grilled chicken dish that originated in the northeastern region of Thailand, known as Isan. The chicken is famous for the deeply aromatic flavor it gets from its robust lemongrass and cilantro-laced marinade and the smoke of the grill over which it is deeply charred.
Recipe located here:
Recipe by: Susan Vu
Video by: Iain Bagwell
Post Production by: Marissa Rutka
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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.