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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
Thai Style Chicken | Grillin With Dad
#shorts #chicken #bbq
Let’s make some Thai style chicken. I picked everything up at my local @marianosmarket , including these @millerpoultry chicken drumsticks. ⠀
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Season the outside with salt, pepper, garlic and onion powder. These hit the @biggreenegg direct, at around 400 degrees. I used the EggSpander accessory to cook these higher up over the the charcoal.⠀
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While that’s cooking, we prep the sauce. ⠀
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- 1/4 cup soy sauce⠀
- 1/4 cup water⠀
- 1 tbsp minced ginger⠀
- 1 tbsp minced garlic⠀
- 2 tbsp sriracha⠀
- 2 tbsp brown sugar⠀
- 1 tbsp peanut butter⠀
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Mix everything together and simmer over low heat for 10-15 minutes. I like to store the sauce in my @yeti tumbler to keep in nice and warm. Brush it on the chicken during the last 5 minutes or so and let the sauce get nice and sticky.⠀
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Remove from the grill, top with fresh cilantro and enjoy!⠀
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And it was delicious. A good mix of spicy, savory and sweet. Family loved it!⠀
#grillinwithdad #chicken #grilledchicken #tasty #recipe #foodvideo #bbq #drumsticks #eeeeeats #nomnom #feedfeed #foodie #howto
Marinated Thai Chicken | Gai Yang | Delicious Grilled Chicken
Marinated Thai Chicken | Gai Yang | Delicious Grilled Chicken
Hey guys, today we have a delicious grilled chicken recipe. We are going to make marinated Thai chicken, also known as Gai Yang in Thailand. This easy grilled chicken recipe is delicious and easy to prepare if you are cooking at home. This marinated Thai chicken recipe is authentic to what you would taste if you were buying street food in Thailand. If you have ever been to Thailand and ate Thai grilled chicken before, then this is the exact same recipe. Thanks everyone, we hope that you enjoyed this great chicken recipe. Happy eating.
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 :
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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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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 :)
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
Gai Yang - Thai-Style Grilled Chicken
From Me So Hungry food blog:
Thai Roast Chicken & Gravy Recipe - ไก่อบสมุนไพร - Hot Thai Kitchen
Here's a way to add some tasty Thai flavours to your holiday table without it clashing with other traditional Western-style side dishes! Flavoured with a simple, classic Thai marinade, then roasted on a bed of Thai herbs, this chicken is infused with subtle Thai aromas and the gravy is just out of this world!
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