Charred Thai Grilled Chicken — Gai Yang
An Isaan grilled chicken plate marinated overnight in coriander root, garlic, white pepper, and fish sauce, charred over open flame until the skin crackles deeply, plated with sticky rice and a tangy jaew tamarind dipping sauce.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound 6 coriander roots, 10 garlic cloves, and 2 tsp white pepper to fine paste. Whisk with 1/4 cup fish sauce, 4 tsp soy sauce, 2 tbsp oyster sauce, 4 tsp palm sugar, and 1/4 cup coconut milk. Slash each chicken thigh skin in 3 deep cuts, rub marinade into every surface, rest 5 minutes. Toast 40g glutinous rice in a dry pan over medium heat 5–6 minutes until deep amber and nutty, cool, pound to coarse powder.
Grill
Heat a ridged grill pan (or two pans if needed) over medium heat 2 minutes until smoking hot. Lay chicken thighs skin-side down, grill 12–14 minutes until skin chars and crackles. Flip, grill 8–10 minutes until cooked through and juices run clear. While chicken grills, whisk 2.7 tbsp tamarind paste, 1 tbsp fish sauce, 2 tsp palm sugar, 3 tsp chilli flakes, and sliced shallots 30 seconds until mahogany-glossy.
Rest and plate
Rest chicken 5 minutes under foil for juices to redistribute, then chop into 3cm strips. Divide 300g sticky rice between two plates, fan chicken pieces skin-side up alongside each portion, scatter half the rice powder over top of each, serve jaew sauce in a small bowl on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.