Thai Barbecued Chicken (Gai Yang)

Thai Barbecued Chicken (Gai Yang)
8-10 cloves garlic, minced
2-3 teaspoons of ground white pepper
1/2 cup cilantro -- chopped fine
1 teaspoon salt
1 teaspoon coriander -- ground
1 tablespoon Thai roasted red chile flakes
2 tablespoon fresh lime juice
4 pounds skinless, chicken thighs


Make slits in the chicken thigh meat to allow marinade to be asorbed to really flavour the meat.

Mix all ingredients thoroughly, coating the thighs on all surfaces. Marinate for 4 hours, or better yet overnight in the refrigerator. Barbecue over moderate charcoal fire for 30 minutes or until well-cooked on both sides. Serve with Nam Prik Dang (red curry paste).

Sometimes we place this on the smoker, off set from the fire using oak and cherry wood. Gives it a nice fragrance and flavour.

I remove the skin on the chicken as that is where all those fat grams are lurking. I also carefully trim off any residual fat globs. You can use chicken breasts or tenders but they don't really have the amazing flavour of the thigh meat.

This chicken is amazing left over and cold on a bed of mixed greens. The Nam Prik Dang makes a great salad dressing base. You can dilute with a bit of rice vinegar and a touch of sesame seed oil. Grate some carrots, shred daikon, slivers of green onion, and even some trimmed bean sprouts for extra salad crunch and interest. Chopped peanuts are optional.

Red Curry Paste (Nam Prik Dang)

16 small dried red chillies
1 teaspoon each white pepper corns and cumin seeds, roasted and powdered
1 tablespoon coriander seeds, roasted and powdered
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1 tablespoon coriander root, pounded or chopped
2 teaspoons galangal, chopped
2 tablespoons lemon grass, chopped
2 teaspoons shrimp paste (kapi)
2 teaspoons fish sauce (nam pla)
1 teaspoon kaffir lime rind

Blend all the ingredients to a fine paste. Refrigerate or freeze and use as required. To avoid thawing the whole quantity, freezing could be done in small packs required for one use each.

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