Chicken! One of the easiest things in the world to BBQ! It's BBQ'd all over the world! How many ways do you know how to BBQ chicken? I mean in America there are only so many ways! Now when it comes to BBQ I think Southeast Asia has it over the American BBQ hands down. The width and breath of the flavors is amazing! I like the way chicken is BB'd in Thailand. In Thailand grilled chicken is called "Gai Yang." Naturally, as Thailand is a big country there are many ways to make gai yang region by region. There are home versions and restaurant versions and naturally versions made by the street vendors as well. The one thing that sets Thai gai yang and makes it the flavors of Thailand are two of the main ingredients of the marinade they are fish sauce and lemongrass two of the most distictive ingredients in Thai cooking! Of course there is garlic, and sugar as well as chili but lemongrass and fish sauce are the two signatures. Now as I stated there are many ways to make gai yang and the marinade necessary. In some styles of the marinade there is the addition of turmeric and coriander powders as well as coconut milk and oyster sauce. In street vendor style marinade you will find the option of satay powder and ginger and soy sauce and then it is cooked over charcoal. So like I always say that for as many families as there are in a country there are that many ways to make a dish! You can use any cut of chicken to make gai yang bone in or boneless/skinless. I of course and many of you know that I like to use the thighs. Of course if you know anything about Thai cooking you also know that they use tons of different kinds of dipping sauces and you can choose the make one or not it is all up to you. So let's get cooking! The recipe can be found below! Enjoy!
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Ingredients:
3lb boneless skinless chix thighs or any bone in or out cut.(Note 1)
Marinade:
2 large lemongrass stalk, white part only very finely chopped (about 2-3 tbsp)
9 cloves garlic finely minced or equiv of paste
3 Tsp. ginger paste
3 Tbsp lime juice
3 Tsp finely chopped red chili (optional but recommended)or equivalent chili paste sambal olek
3 Tbsp. fresh chopped basil
3 Tbsp. fresh chopped corriander.
4 Tbsp fish sauce
1 Tsp. Oyster sauce(Optional this is used in Beach-style Gai Yang, Marinade
1 Tsp. Soy sauce(Optional this is used in Beach-style Gai Yang, Marinade
3 tbsp Chinese cooking wine, sherry or sake (Japanese cooking wine)
3 Tsp sesame oil (optional)
2-3 Tsp Thai satay powder street vendor style.(optional) gives great flavor though.
4+Tbsp brown sugar or palm sugar depending on how much sweet umami you like.
1 Tbsp black pepper.
Garnish Options:
Lime wedges
Red chili, finely sliced (optional)
Cilantro / coriander leaves (optional)
Chopped/Sliced basil leaves.
Scallion stalks.
Instructions:
Put all of your marinade ingredients into a large ziplock bag close bag and mix.
Put your chicken into the bag and massage the bag around to get all chicken coated.
Marinate your chicken for as little as 4-24hrs.
Remove chicken from the marinade.
When ready remove chicken from the bag.
Heat the outdoor grill on medium high. Or heat ½ tbsp oil in a non stick pan over medium high heat on the stove.
Heat up your grill if using electric like me on medium high for a few minutes.
If using charcoal grill get your coals a going!
Cook the chicken until golden brown on each side 3 to 5+ minutes depending on heat of grill.
Rest for a few minutes before serving.
Ingredients for Nam Jim Jaew Dipping Sauce:
3 Tbsp.Tamarind pulp.
3 Tbsp. Fish sauce.
2 Tsp. Lime juice
1 Tsp. to Tsp. fresh chopped red chili or equivalent of red chili flakes or equivalent chili paste.
1-2 Tsp. Palm or brown sugar, honey, molasses or even maple syrup for a change of pace.
1-2 Tsp. Toasted rice is used for crunch and as a thickener. I used equivalent of finely chopped Thai chili lime cashew nuts
1-2 Tsp. Chopped green onion.
A touch of sesame seed oil adds a nice touch just a touch. (optional)
Just mix all ingredients together well and let sit for awhile for the flavors to marry. I make my sauce a few hours ahead of the time I get ready to grill the chicken.
