Chiang Mai Roast Chicken Kai Yaang Recipes

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
• Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
• You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. 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 12 hours).
• The next day, take the chicken out 1 to 2 hours before you're ready to grill.
• In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
• Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
• Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

KAI YANG (THAI GARLIC CHICKEN)

Steps:

• Cut the chicken into serving pieces as follows: Separate main wing bones from the second wing bones; cut the breast halves from the carcass and cut them, with the skin, into two-inch cubes; cut each thigh in half across the bone to make four pieces; remove the legs, chop off and discard the leg end bones.
• Combine the coriander, lemon juice, peppercorns and garlic in a mixing bowl. Add the chicken pieces and blend well with the spice mixture. Let stand at least one hour at room temperature or overnight in the refrigerator.
• Preheat a charcoal grill for barbecuing. Add the chicken pieces and cook, turning often, until done. The boneless pieces will cook in about 10 minutes or less. The pieces with bone in will cook in about 20 minutes or longer.