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
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Best Thai Grilled Chicken | Gai Yang Two-Ways | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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Viewer request for Thai BBQ Gai Yang Chicken so Harry does it two ways: Ultimate Old-School v Easy-Peasy recipes. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
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Easy Char Siew Chicken Roast | Chinese style red honey bbq chicken
OPEN for ingredients! Today we’re making Char Siu chicken. This is a Chinese style, oven roasted bbq chicken marinated to savoury, sweet, sticky perfection. Also super quick and easy to prepare, it's one of my all time favourite chicken recipes.
This is ultra versatile, personally I love eating this with chicken rice (my one pan chicken rice recipe here: but you can also top noodles with this.
I mentioned chicken leg in the video, this is the entire chicken thigh and drumstick portion, bone removed. I realise this is not that easy to find for most, so use chicken thighs as per ingredients list below. For bone-in chicken thighs, double the time in the oven to 30 to 40 minutes. Check that the internal temperature at the thickest part of the chicken has hit 74 deg celcius or 165 deg fahrenheit to ensure it’s cooked through. Or just poke a fork through thick part and juices run clear and blood-less :)
More info:
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Ingredients:
- 300 grams Boneless Chicken Thigh (fatty ones are best)
- Marinade
- 1 tbsp Honey
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce or Kicap Manis
- 2 tbsps Brown Sugar
- 1 tbsp Ginger-Garlic Paste (2 garlic cloves + 1 inch Ginger, pureed or grated)
- 1 tsp Chinese Five Spice Powder
- Pinch of white pepper
- 1 tsp red food colouring (optional)
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EDIT: Yes, I am aware traditionally Char Siu is made with pork. This recipe is for some of us who do not eat pork (me)/prefer chicken. You can use these same ingredients for pork, though be aware that roasting time in the oven might differ.