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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
The BEST Chicken Marinade
The BEST Chicken Marinade
If you want your chicken seasoned right for the best taste, I highly recommend you trying this method of the chicken marinade! Your guests will be happy!
Time Stamps:
Introduction: 0:00
Pro Tip: 0:25
Add Ingredients To Bag 0:47
Get Whisk To Stir 1:48
Prep Chicken 2:08
Add Chicken To Marinade 3:32
Add Chicken To Fridge for 8+ Hours 4:11
Cooing chicken and plating 4:21
Enjoy! 4:42
Ingredients:
½ cup Branch and Vine Rosemary Infused Olive Oil-
½ cup Branch and Vine Garlic Infused Balsamic Vinegar-
¼ cup Soy Sauce
¼ cup Worcestershire Sauce
2 tbsp Lemon Juice
¾ cup Brown Sugar
2 Tbsp fresh Rosemary
2 tbsp Dijon Mustard
1 tsp Ground Black Pepper
2 tsp Garlic Powder
3.5 lb Chicken Breast or Thighs
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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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Sold Out Before Opening! Char-grilled Stuffed Chicken Operating for 50 years Over 3 Generations - Thailand Street Food
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Thai Grilled Chicken/Gai Yang (Oven Recipe) - Cooking with Zern Ep. 21
Camera used:
- Recipe -
1. Bone on chicken thighs/drumstick - 1.35 kg.
2. Garlic - 20 medium cloves (60g.)
3. Coriander - 20g. (1 Cup) (Use the roots too if you have)
4. Sugar - 1/2 tbsp.
5. Fish Sauce - 1/2 tbsp.
6. Soy Sauce - 2 tbsp.
7. Oyster Sauce - 1 tbsp.
8. White Peppers - 1 tsp.
9. Vegetable oil for greasing rack
- Method -
1. Blend all ingredients together apart from the chicken and the oil
2. Poke the chicken with folk
3. Marinade with the blended ingredients for at least 2 hours or overnight
4. Brush the rack with oil
5. Oven roast the chicken with 180C for 30 minutes or until golden brown
6. Flip the chicken and roast for another 10-15 minutes or until golden brown (brush the chicken with more oil if needed)
ENJOY!
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Gai Yang / Juicy Fragrant Thai Grilled Chicken Recipe That You Can Make Using Convection Oven
Delicious Juicy Thai Grilled Chicken. Pair with steamy sticky rice and Nam Jim Jaew ( our top dipping sauce which is sweet & spicy ) is a must have for a complete Thai experience. What a combo !
The link to my Nam Jim Jaew video !
and also Easiest Way To Make Sticky Rice :
__________________________________________
Recipe:
whole chicken
vegetable oil - 1 tbsp
*need to be pounded* or finely blend them together
garlic - 30 g
coriander roots - 30 g
black peppercorns - 10 g
*marination ; seasoning ingredients*
oyster sauce - 3 tbsp
palm sugar syrup - 1 tbsp
sesame oil - 1 teaspoon
milk - 2 tbsp
soy sauce -
dark soy sauce - 1 teaspoon
- How To -
clean the chicken, cut it in half and flatten it.
pound the 3 ingredients together and set aside.
combine all of the seasoning ingredient and the pounded mixture to the chicken.
combine well and marinate overnight and at least 2 hours.
transfer it to the convection oven and cook at 175c for 25 minutes.
flip and brush the chicken with the marinade.
cook again at 175c for 20 minutes and it's done.
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#shorts #chicken #drumsticks #chickenrecipe #marinaderecipe #laorecipes #laos #lao #laofood #lemongrass #airfryerrecipe
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