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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Thai BBQ Turmeric Chicken - Gai Yang | Neena's Thai Kitchen
Thai BBQ Turmeric Chicken - Gai Yang
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Gai yang (ไก่ย่าง) is the Thai word for BBQ chicken. It is one of the most popular street foods which can be found throughout Thailand with many different types of BBQ chicken, depending on regional location and also just personal family recipes.
This recipe is from the BBQ chicken that I always get from Bangsan beach which is popular for Thai people. It’s 100 kilometers from Bangkok. It features seafood and BBQ chicken vendors. I have visited there since I was young. BBQ chicken at the street vendor is the best there…. Yum.
Grilled chicken (gai yang ไก่ย่าง) is especially common to eat along with Green Papaya Salad (Som Tum) and hot fresh sticky rice.
Ingredients
· 1.5 - 2 lb chicken – You can choose any cut of bone-in, skin-on chicken you prefer.
· 2 tbsp minced garlic
· 2 tbsp oyster sauce
· 1 tbsp soy sauce
· 1 tbsp palm/brown sugar
· 1 tbsp cilantro stem (4-5 stems)
· ½ tbsp ground turmeric or 1 tbsp fresh turmeric
· 1 tsp white peppercorns or powder
· ¼ tsp salt
· ¼ cup coconut milk or milk - If you like the rich coconut flavor, use coconut milk.
Marinate Chicken:
1. Trim any excess fat from the chicken
2. Poke with forks to get the marinade into chicken. Use a knife to cut a little next to the bone to help the chicken cook faster
3. Combine all marinade ingredients in a small bowl.
4. Marinate chicken for at least 3 hours, preferably overnight in the refrigerator. Bring them to room temperature before cooking.
Grilling:
1. Preheat your grill medium low 250 – 300 F (120 – 150 C) Clean & oil the grill.
2. Place chicken skin side up, cover it, check and flip over from time to time every 3-5 minutes. Coat chicken with the leftover marinade for more flavor and moist.
3. Total grill time is about 20 – 30 minutes depending on the size of the chicken or until cooked. If the chicken reaches 165 F, it’s cooked.
Air Fryer:
1. Preheat your air fryer to 370° F
2. Please chicken skin side down onto the basket. Air fry for 10 minutes then flip to the other side and air fry for another 10 minutes. Coat chicken with the leftover marinade for more flavor and moist.
3. Check if it’s cooked by checking the temperature 165 F. If it’s not fully cooked, just air fry a couple minutes more each side until it’s cooked.
Serve: Normally served with steamed sticky rice, steamed jasmine is fine as well. Excellent with Thai Papaya Salad
#thaifood #thaibbqchicken #neenasthaikitchen
The Best BBQ Chicken (Gai Yang) in the Oven- Thai Recipe | วิธีทำไก่ย่างหอมนุ่มด้วยเตาอบง่ายๆ
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This recipe can cook both grill and bake please try me recipe and share how do you like it!
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Music: Dancing In The Moonlight
Musician: Jef
Authentic Tasting Thai Recipe for Gai Yang - ไก่ย่าง - Thai Grilled Chicken
Gai Yang is a popular Thai styled barbecued chicken that can be found just about everywhere in Thailand from local street food vendors that specialize in making it. The traditional way of cooking the chicken is by slowly grilling it on a wood skewer, over wood fire coals. These days you'll see the same recipe used when cooking the whole chicken on modern rotisserie ovens. The marinade used produces a delicious and authentic tasting Thai style grilled chicken however you decide to cook it. In this cooking lesson and demonstration we show you how to do it using an oven broiler. Of course it does taste different when cooked over an open fire, but the oven method is so much more convenient and we ended up with a beautiful and flavorful chicken. If you have a barbecue and want to try the traditional way, just remember to keep the heat low and cook the chicken slowly until the skin is crispy and golden brown.
Ingredient List:
For the Marinade:
1/2 stalk Lemon grass
2 Coriander Root
2 large cloves Garlic
1/2 teaspoon Black Peppercorns
1 teaspoon Turmeric powder
1/4 Cup Light Soy Sauce
2 Tablespoons Fish Sauce
2 teaspoons Dark Sweet Soy Sauce
For the Dried Chili Dipping Sauce:
3 Tablespoons Fish Sauce
2 Tablespoons Lime (fresh squeezed lime juice)
1 1/2 teaspoons Sugar
2 teaspoons Toasted Ground White Rice
2 teaspoons Sun Dried Thai Hot Chili (roughly ground chili flakes)
2 teaspoons Coriander / Cilantro Leaves
For the Chicken:
4 - 5 pounds Chicken Meat (1 whole frying chicken)
Directions:
1: Prepare the marinade by grinding peppercorns, garlic, and coriander roots, then blending with soy sauce, fish sauce, dark sweet soy sauce, and turmeric powder.
2: Clean and wash the chicken. Split it down the backbone and lay flat. Marinate in the marinade for about 1 hour.
3: Broil at 175°C or 350°F for about an hour, basting a few times with the leftover marinade. While the chicken cooks, prepare the dried chili dipping sauce.
4: Serve with sticky rice, dried chili dipping sauce, and other foods.
For detailed directions and photos, please visit our website page:
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.
Thai Roast Chicken & Gravy Recipe - ไก่อบสมุนไพร - Hot Thai Kitchen
Here's a way to add some tasty Thai flavours to your holiday table without it clashing with other traditional Western-style side dishes! Flavoured with a simple, classic Thai marinade, then roasted on a bed of Thai herbs, this chicken is infused with subtle Thai aromas and the gravy is just out of this world!
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MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Coconut Milk BBQ Chicken Recipe ไก่กอและ | Thai Recipes
Marinated, double basted, and triple grilled: that is the secret to the unbelievable yumminess of this chicken. I grew up on this style of BBQ chicken because it's a specialty of Southern Thailand, and while I always thought it was an incredible flavour, I never knew how the chicken gets its iconic salty-sweet, rich, sticky red glaze on them! It's a brilliant technique that's unlike anything I've ever seen anywhere else.
To make sure the chicken doesn't become overcooked from the multiple grilling, make sure you cut big pieces of chicken, and let the chicken cool before you grill them again. No sauce, no nothing needed. The chicken is perfectly delicious on its own, but it's pretty great with some jasmine rice should you want to turn it into a meal!
CLASSIC THAI BBQ CHICKEN RECIPE:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes