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How To make Broiled Or Grilled Marinated Chicken (Gai Yang)
Stephen Ceideburg 3 tb Minced cilantro root
3 tb Fish sauce
3 tb Chinese light soy sauce
2 tb Fresh lime juice
1 tb Freshly ground black pepper
1 tb Minced garlic (3 cloves)
2 lb Chicken legs or breasts,
-skin and fat removed A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink. 209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG
SODIUM; 96 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992.
How To make Broiled Or Grilled Marinated Chicken (Gai Yang)'s Videos
The Most Flavorful Thai Grilled Chicken at Home | GAI YANG Recipe
Northern Thai grilled chicken (Gai Yang) marinated in lemongrass, garlic, peppercorns, and fish & soy sauces makes this the most flavorful grilled chicken I've ever tasted. Layer on more flavor with a side of spicy, sweet, & tangy tamarind sauce (Nam Jim Jaew)!
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THAI GRILLED CHICKEN - 4 Servings
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3-4 lb whole chicken (spatchcocked through the breasts)
1/2 TBSP Fish Sauce
2 TBSP Light Soy Sauce
1 TBSP Palm Sugar
1/2 TBSP Dark Sweet Soy Sauce (substitute w/ Indonesian kecap manis)
4 TBSP Water
1 Head of Garlic
1 Stalk Lemongrass - chopped
1 TBSP Whole Black & White Peppercorns
4 Coriander Roots (or 6 coriander/cilantro stems)
DIPPING SAUCE - NAM JIM JAEW
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1/2 TBSP Toasted Rice Powder
1/4 TBSP Chili Powder
1/2 TBSP Sugar
2 TBSP Fish Sauce
3 TBSP Watered Down Tamarind (about this amount, but you can add more or less depending on your taste)
Few sprigs of cilantro to garnish
INSTRUCTIONS
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Pound garlic, peppercorns, lemongrass, and coriander roots until rough paste forms.
Mix in palm sugar, sauces, and water.
Spatchcock chicken through the breasts.
First, make an incision through the breasts until you reach the bone. Then chop through the bone with a cleaver.
Flip and press down on the backbone to crack and flatten the chicken.
Rub the marinade all over the chicken - inside and out - and marinate overnight.
Prepare your grill and once the charcoal has greyed all over, spread it out into a thin layer.
We're grilling on low heat!
Tie bamboo sticks together with metal wiring if using. The bamboo sticks should be sitting right above the thigh and sie of the wings.
Grill skin side UP for 15 minutes then flip and add the leftover marinade to the bone side.
Flip every 15 minutes.
It should take roughly 45 minutes to 1 hour for a 3lb chicken. (1 hour - 1.5 hours for a 4-5lb chicken).
Be careful grilling on too high of a heat, the skin will burn really fast.
Combine all the dipping sauce ingredients and set aside.
Taste and adjust to your liking! It should be tangy, salty, sweet, & spicy.
Chop the chicken into manageable pieces and enjoy!
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Gai Yang #shorts – Thai BBQ Chicken – The Making of Gai Yang Thai Grilled Chicken shorts TH
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With so many so called authentic recipes on the internet which are clearly Western takes on Gai Yang – I will show you how Gai Yang is really made – NO DRY rubs here! Just sit back and watch how Gai Yang is made really by a real street backyard chef!
The marinade is anyone’s guess because they all say its their secret – however it’s a normal Thai type wet marinade with, lemongrass, coriander root, soy sauce, fish sauce, palm sugar, coriander seed, galangal and ground pepper. Quantities are the makers!
ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Kai yang - Grilled Chicken
Here is another simple recipe for grilled chicken, known in Thai as Kai yang. The dish is perfect with salad and sticky rice.
Thai Style Chicken | Grillin With Dad
#shorts #chicken #bbq
Let’s make some Thai style chicken. I picked everything up at my local @marianosmarket , including these @millerpoultry chicken drumsticks. ⠀
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Season the outside with salt, pepper, garlic and onion powder. These hit the @biggreenegg direct, at around 400 degrees. I used the EggSpander accessory to cook these higher up over the the charcoal.⠀
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While that’s cooking, we prep the sauce. ⠀
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- 1/4 cup soy sauce⠀
- 1/4 cup water⠀
- 1 tbsp minced ginger⠀
- 1 tbsp minced garlic⠀
- 2 tbsp sriracha⠀
- 2 tbsp brown sugar⠀
- 1 tbsp peanut butter⠀
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Mix everything together and simmer over low heat for 10-15 minutes. I like to store the sauce in my @yeti tumbler to keep in nice and warm. Brush it on the chicken during the last 5 minutes or so and let the sauce get nice and sticky.⠀
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Remove from the grill, top with fresh cilantro and enjoy!⠀
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And it was delicious. A good mix of spicy, savory and sweet. Family loved it!⠀
#grillinwithdad #chicken #grilledchicken #tasty #recipe #foodvideo #bbq #drumsticks #eeeeeats #nomnom #feedfeed #foodie #howto
The Best Chicken Marinade Ever - Easy Chicken Marinade
I Love a good chicken marinade and this chicken marinade recipe is the best ever marinade that packs chicken with a ton of flavor. It makes chicken breasts so juicy and tender. I also grilled the chicken on my Ikich Electric griddle
IKICH 2-in-1 Grill Griddle, no longer on amazon, I have a similar grill:
INGREDIENTS
3 LARGE CHICKEN BREASTS
For the Marinade
1/2 cup olive oil
3 Tbs lemon juice
3 Tbs soy sauce
2 Tbs balsamic vinegar
1 Tbs Worcestershire sauce
1 tsp each garlic and onion powder
1 tsp Italian seasoning
1/4 cup brown sugar
salt and pepper to taste ( i used 1/2 tsp each salt n pepper)
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Thai grilled chicken|| Gai Yang
2 - (1lb) baby cornish game hen
1 stalk of lemongrass (2 tbsp)
3-4 cilantros roots
5-8 garlic clove
Thai chili (personal preference)
1tbs coriander seeds
1tsp black peppercorns
5-7 slices of Galangal (do not replace with ginger!!)
2 tbsp Palm sugar
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sweet soy sauce (Indonesia ABC sauce)
1 tbsp cooking wine
1 tsp turmeric powder
1 tbsp annatto seed oil ( substitute with regular cooking oil if wanted)
Convection oven : cook at 400*f for 30 - 40 minutes depends on size of chicken