Gai Yang Thai Grilled Chicken BUT Oven Roasted | with Nam Jim Jaew Spicy Dipping Sauce
Today we're making Gai Yang or Thai Grilled Chicken, but baked or roasted in the oven. This is one of my favourite street food from Thailand and very easy to make at home with an oven.
I also include a recipe for the spicy, sour Thai dipping sauce, or Nam Jim Jaew, which I absolutely LOVE and consider a must have.
00:20 - Making the Marinade
02:39 - Marinating the Chicken
03:30 - Oven Roasting the Chicken
05:07 - Making Toasted Rice Powder or Khao Kua
05:53 - Making Nam Jim Jaew or Chili Dipping Sauce
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Ingredients:
- 600g or 4 Chicken Thighs, skin-on
- Marinade with:
- 8 cloves Garlic
- 1 Lemongrass, white inner core
- 2-3 Shallots
- 2 Coriander Roots or Stems
- 1 tbsp Light Soy Sauce
- 1 tsp Fish Sauce
- 1 tsp Dark Soy Sauce (or Kicap Manis)
- 1 tsp Black Pepper
- 1 tsp Brown Sugar (or Palm Sugar)
Toasted Rice Powder or Khao Kua:
- 1 tbsp of Glutinous Rice or regular Jasmine White Rice
Nam Jim Jaew/ Thai Dipping Sauce:
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar (or Palm Sugar)
- 1 tbsp Tamarind Paste (or juice from 3 tbsps of Tamarind Pulp)
- 1 tsp Toasted Rice Powder or Khao Kua
- 1 tsp Chilli Flakes
- 1 tsp Lime Juice
- 1 tbsp Cilantro
- 2-3 tbsps Water
More info here:
More info on the Nam Jim Jaew sauce here:
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Connect with me:
instagram.com/nomadetteats
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Best Thai Grilled Chicken | Gai Yang Two-Ways | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
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Thai Turmeric Chicken
Recipe or PRINT:
Hailing from southern Thailand, Thai Tumeric Chicken (Gai Yang Khamin) is lip-smackingly delicious street food that's sweet, sticky and savoury. The marinade is unbelievably simple: garlic, fish sauce, oyster sauce, turmeric powder and sugar. The turmeric really makes it!
Street vendors grill this over smokey coals and use butterflied whole chicken. I bake it in the oven and use chicken thighs instead to make it Monday-night-friendly. This does not, however, compromise flavour - it is still ridiculously delicious! - Nagi x ❤️
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Southern THAI TURMERIC CHICKEN
INGREDIENTS
5 chicken thigh cutlets, skin on and bone in (around 2.5lb / 1.2kg)*
Marinade:
4 garlic cloves, crushed
2 tbsp fish sauce
2 1/2 tbsp oyster sauce
1 tsp white pepper, ground
1 tbsp ground turmeric
¼ cup brown sugar (or palm sugar)
DIRECTIONS
1) Combine Marinade ingredients in a bowl, add chicken and coat well.
2) Marinade overnight (3 hrs minimum).
3) Bake at 180C/350F (160C fan) for 40 min, then increase the temp to 200C/375F (180C) and bake for a further 10 min to caramelize the skin. Baste at the 30 min and 40 minute mark. OR cook on medium on the BBQ or stove for around 12 to 15 minutes until cooked through.
* Other cuts: Drumsticks: Bake 40 min, skinless boneless thighs: Bake 20 - 25 min, breast 20 min, finish under grill/broiler to get colour on them.