Gai Yang (Thai Grilled Chicken)
Local name: ไก่ย่าง
In short: Chicken marinated in garlic, coriander root and plenty of white pepper, grilled slowly until the skin is lacquered and juicy inside. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 4 h
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 365 kcal
Gai yang is the grilled chicken most associated with Isan, sold on roadsides over charcoal, either flattened in split bamboo clamps or threaded on bamboo skewers. The marinade is a paste of garlic, coriander root and plenty of crushed white pepper, seasoned with fish sauce, and the skin caramelizes slowly over a low fire. Serve it with sticky rice, papaya salad and a sharp dipping sauce.
Instructions
- Pound the garlic, coriander roots, lemongrass and white pepper to a coarse paste. Stir in the fish sauce, soy sauce, oyster sauce, palm sugar, turmeric and oil.
- Cut deep slits through the thickest parts of the chicken pieces. Rub the marinade all over and into the cuts, cover and refrigerate for at least 4 hours or overnight.
- Take the chicken out of the fridge 20 minutes before cooking. Heat a charcoal or gas grill to medium-low, with one side kept cooler for moving the chicken if flames flare.
- Grill the chicken skin-side down at first, turning every 8 to 10 minutes, for 35 to 40 minutes, until the skin is deep golden and the thickest part reaches 74°C (165°F).
- No grill? Roast the pieces on a rack at 200°C (400°F) for 40 to 45 minutes, then broil for 2 to 3 minutes until the skin is dark golden.
- Rest for 5 minutes, then serve with sticky rice, a dipping sauce and papaya salad.
Tips
- Keep the heat low and steady. The sugar and soy in the marinade burn quickly over a hot fire, leaving a raw center and a black skin.
- A whole spatchcocked chicken works too. Marinate it the same way and grill it for 50 to 60 minutes, turning often, until the thigh reaches 74°C (165°F).
Questions and answers
Can I marinate the chicken for longer?
Overnight works best, and up to 24 hours is fine. Longer than that and the chicken can turn mushy because of the salt in the marinade.
What do you serve with gai yang?
Sticky rice, som tam (papaya salad) and a spicy dipping sauce are the classic trio. Raw cabbage and long beans go well too.
Can I use chicken breast?
Yes, but it dries out faster. Use bone-in breasts and cook just until they reach 74°C (165°F), then rest them for 5 minutes.
How long does it take to make Gai Yang (Thai Grilled Chicken)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Gai Yang (Thai Grilled Chicken)?
About 365 kcal per serving, with 38 g of protein, 8 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 365 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 8 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 5 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
