Impress your guests with an Authentic Thai Grill Chicken, known as Gai Yang, that is easy-to-make and absolutely finger-licking good!
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 2 hrs 15 mins Cook : 40 mins Ready in : 2 hrs 55 mins Serves : 6-8 Servings
INGREDIENTS:
- Grilled Chicken
- 4pcs Boneless Chicken Leg / ½ Chicken
- 2 tsp Coriander Seeds (toasted)
- 1 stalk Lemon Grass
- 2cm sliceBlue Ginger
- 5 cloves Garlic
- 3 tbsp Light Soya Sauce
- 3 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- ½ cup Water
- 1 tbsp Canola / Sunflower Oil
- Dipping Sauce
- 2 tbsp Tamarind Juice
- 1 tbsp Lime Juice
- 1 tbsp Palm Sugar
- Finely Chopped
- 1 tbsp Shallot
- ½ tbsp. Yellow Onion
- 2 stalks Parsley
- ½ tbsp. Toasted Sesame Seeds
DIRECTIONS
- Grind white peppercorns and coriander seeds and pestle or a coffee grinder. When fine, add lemongrass, blue ginger and garlic and grind until fine. Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.
- Add chicken to a zip-top bag or a casserole dish and pour the marinade over, making sure all the pieces are well coated. Marinade at least 2 hours or overnight.
- Arrange lemon slices on rack and place chicken on top.
- Grill at @ 180C until is golden brown and the chicken juice run clear.
- Baste the chicken with the excess marinates after 20 minutes.
DIRECTIONS FOR DIPPING SAUCE
- Simmer hot the excess marinate from the chicken and palm sugar.
- Off fire and add in the tamarind, fish sauce, lime juice and palm sugar; stir until the sugar is dissolved.
- Add all remaining ingredients and stir. If making sauce in advance, add in before serve.