Thai
Gai Yang
Thai grilled chicken marinated with coriander root, garlic, white pepper, turmeric, fish sauce, and palm sugar, then cooked slowly over charcoal until smoky and lacquered. Serve it with nam jim jaew and warm sticky rice for the familiar Isaan-style balance of savory, sour, sweet, and heat.
Ingredients
- Bone-in, skin-on chicken legs or thighs700g
- Coriander roots, scraped and chopped3 roots
- Garlic cloves5
- White peppercorns1 tsp
- Lemongrass, tender lower part finely sliced1 stalk
- Ground turmeric1/2 tsp
- Fish sauce1 1/2 tbsp
- Light soy sauce1 tbsp
- Oyster sauce1 tbsp
- Palm sugar, finely chopped1 tbsp
- Coconut milk, for basting3 tbsp
- Cooked Thai sticky rice, for serving1 cup
- Tamarind pulp1 tbsp
- Lime juice1 tbsp
- Fish sauce, for nam jim jaew1 tbsp
- Palm sugar, for nam jim jaew2 tsp
- Toasted rice powder1 tbsp
- Dried Thai chilli flakes1 tsp
- Shallot, thinly sliced1 small
- Coriander leaves, chopped1 tbsp
Method
- Pound the coriander roots, garlic, white peppercorns, lemongrass, and turmeric in a mortar to a coarse paste.
- Stir the paste with fish sauce, light soy sauce, oyster sauce, and palm sugar until the sugar dissolves.
- Lightly score the thickest parts of the chicken so the marinade can penetrate, keeping the skin intact as much as possible.
- Rub the marinade thoroughly over the chicken and under the skin where possible, then cover and refrigerate for at least 4 hours or overnight.
- Make the nam jim jaew by mixing tamarind pulp, lime juice, fish sauce, palm sugar, toasted rice powder, chilli flakes, sliced shallot, and coriander leaves; adjust so it tastes sour, salty, lightly sweet, and smoky-hot.
- Prepare a charcoal grill for medium-low indirect heat, leaving a cooler side so the chicken can cook slowly without burning.
- Place the chicken skin-side up on the cooler side of the grill, cover if possible, and cook for 15 minutes.
- Turn the chicken and continue grilling, moving it as needed to avoid flare-ups, until the meat is nearly cooked through.
- Brush with coconut milk and grill over slightly hotter coals for the final 5 to 8 minutes, turning often, until the skin is golden, smoky, and lightly charred in spots.
- Rest the chicken for 5 minutes, then chop through the bone or serve whole with sticky rice and nam jim jaew on the side.
Common questions
Can I substitute chicken breasts for gai yang, or should I use thighs and legs only?
Use bone-in, skin-on thighs or legs for the juiciest result and best flavor. Chicken breasts dry out easily on the grill, but if you must use them, shorten the cooking time and watch closely for overcooking.
How long should I marinate the chicken for the best flavor?
Aim for at least 4 hours so the marinade can penetrate the meat. Overnight is better if you have time, especially for deeper seasoning. Don’t marinate much longer than 24 hours, or the texture can get a little salty and soft.
What are the most common mistakes when grilling gai yang?
The biggest mistakes are grilling over direct high heat, which burns the sugar in the marinade, and not cooking on indirect heat long enough. Also avoid turning too often; let the skin render and crisp before moving or flipping.
How should I store leftovers, and can I reheat gai yang without drying it out?
Store cooled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven, covered with foil, or in a covered skillet with a splash of water to keep it moist.
What should I serve with gai yang besides sticky rice?
Sticky rice is classic, but cucumber, fresh herbs, and grilled vegetables work well too. The tamarind-lime dipping sauce balances richness, so serve it on the side and add a simple salad or pickled vegetables for freshness.