How To Make Gai Yang - Thai BBQ Chicken | Authentic Thai Food | Family Recipe #6
How To Make Gai Yang - Thai BBQ Chicken | Authentic Thai Food | Family Recipe #6
Amy from World of Thai Food present how to make a Barbecued Chicken recipe that has been passed down in her Thai family over generations. This is authentic Thai home cooking at its best and easiest.
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Gai Yang Recipe (Serve 3-4)
700-800g (1.6 lb) Chicken
2 tbsp Black Pepper
7 cloves Garlic
1 ½ tbsp Palm sugar
3 tbsp Seasoning Soy Sauce
1 tbsp Sea Salt
Chicken 7-800g (whole leg)
A license to use this royalty-free music by VictoryAudio was purchased from AudioJungle.net
Gear used:
Nikon D4
Nikkor 24-70 f2.8 G ED
Satay Chicken Recipe (w/ Peanut Dipping Sauce)
Satay chicken is one of my favorite Thai food. It is full of herbs and spices. Especially if you dip it in the peanut sauce, it adds another layer of richness. These chicken skewers are so tasty and fun to make. Perfect for a family dinner or your weekend grilling party.
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**LIST OF INGREDIENTS**
**FOR THE CHICKEN SATAY AND THE MARINADE**
- 1 lb of chicken breast [鸡胸肉]
- 1.5 tsp of toasted coriander seeds [香菜籽] [Amazon Link:
- 1/2 tsp of toasted cumin seeds [孜然] [Amazon Link:
- 1.5 tbsp of finely minced lemongrass [香茅]
- 2 cloves of minced garlic [大蒜]
- 1 tbsp of diced cilantro stem [香菜梗]
- 1 tbsp of fresh turmeric [黄姜]
- 1 tbsp of palm sugar or brown sugar [棕榈糖或红糖] [Amazon Link:
- 1/4 tsp of white pepper [白胡椒] [Amazon Link:
- 2 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce:
- 1 tsp of vinegar [白醋]
- 3-5 tbsp of coconut milk [椰浆] [Thai Kitchen Organic Unsweetened Coconut Milk:
**FOR THE DIPPING SAUCE**
- 1 tbsp of Thai chili paste [Amazon link:
- 1 clove of mashed garlic [蒜蓉]
- 1/4 cup of peanut butter [花生酱]
- 2 tsp of palm sugar or brown sugar [棕榈糖或红糖]
- 1/4 cup of coconut milk [椰浆]
- 1 tsp of fish sauce [鱼露]
- 2 tsp of lime juice [青柠汁]
**HOW TO MAKE SATAY CHICKEN**
- Grind 1.5 tsp of toasted coriander seeds, 1/2 tsp of toasted cumin seeds, 1.5 tbsp of lemongrass, 2 cloves of minced garlic, 1 tbsp of cilantro stem, 1 tbsp of turmeric in a pestle or blender.
- Put this in a sauce bowl. Add 1 tbsp of palm sugar. If you can not find it, brown sugar is a good replacement. 1/4 tsp of white pepper, 2 tbsp of fish sauce, 1 tsp of vinegar, 3-5 tbsp of coconut milk. It provides that creaminess and dilutes the saltiness. You can add some coconut milk first and taste it to decide how much more you want to add. Our marinade is down.
- Cut 2 large pieces of chicken into 0.7 cm thick piece. Then put it into the sauce. Make sure every piece of chicken is surrounded with that delicious sauce. Let it sit for 1 hour. It doesn’t need to be overnight because the chicken is so thin.
- Now it is the skewering time. Do it one by one. Once you are done with all of them, we can get the fun part - BBQ time.
- You want to bbq it on high heat to so that you can get it golden brown without over bbq it because chicken breast cook really fast.
- Before the chicken hits on the grill, I like to spread some oil on the surface of the chicken. This will prevent it from sticking on the bbq rack and keep the chicken moist.
- Put it on the grill. It will just take few minutes on each side. When you see both sides have that gorgeous looking color, you know it is done.
**HOW TO MAKE THE DIPPING SAUCE**
- In a small sauce bowl, add in 1 clove of mashed garlic, 1 tbsp of Thai chili paste. (This is what I use Amazon link: It usually says Thai chili paste in soybean oil. If you don’t have it, you can use 1-2 tsp of sriracha with 1 tsp of soybean oil instead.)
- Saute this on low heat for 1 minute or until it you can smell all the aroma.
- Then turn off the heat and we will add the rest of our ingredients. 1/4 cup of peanut butter, 2 tsp of palm sugar or brown sugar, 1/4 cup of coconut milk, 1 tsp of fish sauce, you might need more or less to adjust the saltiness.
- Turn on the heat. Stir everything together until well combined. (Make sure it is one low heat because we don’t want it to over boiled.) Turn off the heat and add 2 tsp of lime juice. Give it a mix until well combined.
- Our sauce is down. Do a final taste and see if you need to add any sugar, salt or acid.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Thai Style Coconut Chicken Skewers Recipe By Food Fusion
Amazingly delicious Thai Style Coconut Chicken Skewers recipe for you. #HappyCookingToYou #FoodFusion
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Thai Style Coconut Chicken Skewers
Recipe in English:
Ingredients:
Prepare Flavorful Chilli Oil:
-Lal mirch (Red chilli) crushed 2 tbs
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Namak (Salt) ½ tsp or to taste
-Lehsan (Garlic) 4-5 cloves
-Sabut dhania (Coriander seeds) ½ tbs
-Sabut kali mirch (Black peppercorns) 1 & ½ tsp
-Lemon zest 1 tsp
-Badiyan ka phool (Star anise) 1
-Darchini (Cinnamon stick) 1
-Cooking oil ½ Cup
Prepare Thai Style Coconut Chicken Skewers:
-Chicken boneless fillets 750g
-Soy sauce 1 & ½ tbs
-Honey 2 tbs
-Prepared chilli oil 3 tbs
-Lehsan (Garlic) 4-5 cloves
-Adrak (Ginger) 1 & ½ inch piece
-Thai red chillies 10-12
-Mong phali (Peanuts) roasted ¼ Cup
-Namak (Salt) 1 & ½ tsp or to taste
-Coconut milk powder 100g
-Water ¼ Cup or as required
-Cooking oil 1 tbs
Directions:
Prepare Flavorful Chilli Oil:
-In a bowl,add red chilli crushed,red chilli powder,salt,mix well & set aside.
-In a frying pan,add garlic,coriander seeds,black peppercorns,lemon zest,star anise,cinnamon stick, cooking oil & heat oil on low flame and let it simmer on low flame for 15-16 minutes (slowly browning garlic spices on lowest flame) & discard the leftover.
-Pour it through a fine mesh strainer over the chilli flakes in a heatproof bowl and stir to distribute the heat of oil evenly and let it cool completely.
-Can be store in an airtight jar.
Prepare Thai Style Coconut Chicken Skewers:
-Cut chicken boneless fillet into thin slices with the help of knife.
-In a bowl,add chicken,soy sauce,honey,3 tbs of prepared chilli oil,mix well & marinate for 15 minutes.
-In a blender jug,add garlic,ginger,thai red chillies,peanuts,salt,coconut milk powder,water & blend well to make thick paste.
-Add prepared blended paste and mix well,cover & marinate for 2-3 hours in refrigerator.
-Thread chicken strips into skewer (makes 6).
-On grill pan,add & spread cooking oil & grill chicken skewers on medium low flame from all sides until done (8-10 minutes).
-Drizzle chilli oil on thai style coconut chicken skewers & serve with vegetable fried rice!
Recipe in Urdu:
Ajza:
Prepare Flavorful Chilli Oil:
-Lal mirch (Red chilli) crushed 2 tbs
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Namak (Salt) ½ tsp or to taste
-Lehsan (Garlic) 4-5 cloves
-Sabut dhania (Coriander seeds) ½ tbs
-Sabut kali mirch (Black peppercorns) 1 & ½ tsp
-Lemon zest 1 tsp
-Badiyan ka phool (Star anise) 1
-Darchini (Cinnamon stick) 1
-Cooking oil ½ Cup
Prepare Thai Style Coconut Chicken Skewers:
-Chicken boneless fillets 750g
-Soy sauce 1 & ½ tbs
-Honey 2 tbs
-Prepared chilli oil 3 tbs
-Lehsan (Garlic) 4-5 cloves
-Adrak (Ginger) 1 & ½ inch piece
-Thai red chillies 10-12
-Mong phali (Peanuts) roasted ¼ Cup
-Namak (Salt) 1 & ½ tsp or to taste
-Coconut milk powder 100g
-Water ¼ Cup or as required
-Cooking oil 1 tbs
Directions:
Prepare Flavorful Chilli Oil:
-Bowl mein lal mirch crushed,lal mirch powder aur namak dal ker ache tarhan mix ker lein & side per rakh dein.
-Frying pan mein lehsan,sabut dhania,sabut kali mirch,lemon zest,badiyan ka phool,darchini aur cooking oil dal dein aur halki ancch per oil ko garam karein aur halki ancch per 15-16 minutes kliya paka lein (slowly browning garlic spices on lowest flame) aur leftover ko discard ker dein.
-Oil ko chilli flakes ka bowl mein fine mesh strainer ka through dal ker mix ker lein aur thanda ker lein.
-Airtight jar mein dal ker store ker saktay han.
Prepare Thai Style Coconut Chicken Skewers:
-Chicken boneless fillets ko knife ki madad sa thin slices mein cut ker lein.
-Bowl mein chicken,soy sauce,honey aur 3 tbs tayyar chilli oil dal ker ache tarhan mix karein aur 15 minutes kliya marinate ker lein.
-Blender jar mein lehsan,adark,thai red chillies,mong phali,namak,coconut milk powder aur pani dal dein aur ache tarhan blend ker ka thick paste tayyar ker lein.
-Bowl mein tayyar blended paste dal ker ache tarhan mix karein aur dhak ker 2-3 hours kliya refrigerator mein marinate ker lein.
-Chicken strips ko fold ker ka skewers per laga lein (makes 6).
-Grill pan mein cooking oil dal ker pheela lein aur chicken skewers ko darmiyani halki ancch per tamam sa grill ker lein (8-10 minutes).
-Thai style coconut chicken skewers per chilli oil drizzle karei aur vegetable fried rice ka saath serve karein!
Thai Grilled Chicken (Thai Food) - Gai Yang ไก่ย่าง
Thai Grilled Chicken (Thai Food) - Gai Yang ไก่ย่าง
This menu is one of popular Thai street foods that can be found everywhere. Thai style grilled chicken may have different recipes depended on which part or region of Thailand. Chicken marinated with Thai spices and herbs and grilled until have golden crispy skin
Thai GRILLED CHICKEN Weeknight Dinner | HONEYSUCKLE
Bakery vs Homemade MATCHA MOCHI CAKE: Make this Thai Grilled Chicken TONIGHT for Dinner!
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Chicken Marinade:
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp brown sugar
2 cloves minced garlic
1 tsp grated ginger
1 tsp sambal / chili garlic sauce
1/2 lime's juice
2 tbsp olive oil
2 tbsp chopped cilantro
1/2 tsp dried thai basil
1 lb chicken thighs
In a bowl mix everything except chicken thigh in a bowl. Add chicken thigh and marinate for 30 minutes to overnight.
On a hot grill, cook each side of chicken for 5-7 minutes, or until cooked through.
*optional: To make glaze boil reserved marinade for 5 minutes until thicken. Brush over chicken.
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Music Licensed from Aaron Prim:
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Vietnamese Lemongrass Grilled Chicken Rice Bowl | Marion's Kitchen
Vietnamese lemongrass grilled chicken makes for an easy weeknight dinner!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.