Gai Yang Chicken | ไก่ย่าง [Asian Recipes]
Here is my authentic Gai Yang Chicken recipe. Enjoy it at home with family or friends.
Gai Yang Chicken Recipe
Chicken is found all over the world, and Gai Yang is a street food dish that you’ll enjoy in Thailand in every province. Growing up in Bangkok, Thailand I always knew my favorite shops all over town that used the very best marinade to give the chicken a wonderful flavor.
When you do this right you’ll be rewarded with soft juicy chicken and a flavor that will light up all your tastebuds. Here’s how you can make it at home and get the same taste as it is all the way in Thailand.
- 4 chicken leg quarters
- 1 stalk lemongrass (base of stalk cut into small pieces)
- 1/3 cup cilantro (also known as fresh coriander – stems and leave, chopped)
- 1 shallot chopped
- 5 cloves garlic chopped
- 1/4 cup pandan leaf cut into small pieces (optional)
- 1/2 tsp freshly ground black pepper
- 1 tsp turmeric powder
- 1 tbsp palm sugar (or light brown sugar)
- 1 tbsp fish sauce
- 2 tbsp Thai thin soy sauce
- 1 tsp Thai sweet soy sauce (or black soy sauce)
- 1/4 cup milk
Step by Step Instructions
Add the lemongrass, cilantro, shallots, pandan leaf, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
Add the milk, sugar, black pepper, Thai soy sauce, fish sauce, oyster sauce, sweet soy sauce and turmeric. Mix until well-combined.
Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 3 hours).
Pre-heat the oven to 425F (220C), once heated place the chicken on the grill, and use any remaining marinade to baste the chicken every 10 minutes while cooking for 45 minutes. Flip halfway through.
Once done take out and wrap in foil and rest 5 minutes for maximum tenderness. Serve with some sticky rice and sweet chili sauce. Enjoy!