THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
Steps:
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
THAI GRILLED CHICKEN (GAI YANG)
Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!
Provided by Bill
Categories Chicken
Time 12h45m
Number Of Ingredients 21
Steps:
- Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
- Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
- You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
- The next day, take the chicken out 1 to 2 hours before you're ready to grill.
- In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
- Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
- Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!
Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
THAI-STYLE GRILLED CHICKEN (GAI YANG) RECIPE
Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you'll ever pull off your grill.
Provided by J. Kenji López-Alt
Categories Mains
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
- Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
- When ready to cook, light 1 chimney full of charcoal . When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
- Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.
Nutrition Facts : Calories 576 kcal, Carbohydrate 24 g, Cholesterol 156 mg, Fiber 3 g, Protein 49 g, SaturatedFat 8 g, Sodium 1409 mg, Sugar 17 g, Fat 31 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
THAI CHICKEN THIGHS
Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.
THAI CHICKEN THIGHS
These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.
Provided by Cooking44
Categories World Cuisine Recipes Asian Thai
Time 8h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
- Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
- Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 4.1 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 0.5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1085.4 mg, Sugar 2.9 g
GRILLED THAI COCONUT CHICKEN THIGHS
This is one of my fam's favorite dishes (my 8 yr old son, P1, loves it!) and it's super easy to make too. Lots of chopping, but I find that more therapeutic then shopping sometimes :) COOKING NOTE: Sometimes I hate to use the grill so this does well in the broiler too. Just use a baking sheet lined with foil topped with a non-coated cooling rack. Also fill bottom of pan with 1/2 cup of water to help cook evenly and keeps the meat juicy. Based a few times to get a nice thick, saucy coating.
Provided by MixnVixn
Categories Chicken Thigh & Leg
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for 1 hour to overnight. The longer they sit, the more flavor they will develop.
- Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
- Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
- Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).
Nutrition Facts : Calories 882.2, Fat 63.4, SaturatedFat 31.9, Cholesterol 193, Sodium 1227.9, Carbohydrate 35.6, Fiber 2.9, Sugar 18.6, Protein 44.5
GRILLED THAI THIGHS
The sweet and spicy are a great combination. There is also an oven method of cooking but I have only tried grilling them. Did not include marinating time in prep time.
Provided by Vicki in CT
Categories Chicken Thigh & Leg
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a ziploc bag and marinate overnight in refrigerator.
- Grill.
- Alternatively can cook in oven. Preheat oven to 350 degrees. Cook 20 minutes. Turn over thighs. Cook an additional 25 minutes. Turn off oven can leave in an additional ten minutes if needed.
Nutrition Facts : Calories 307.3, Fat 6.1, SaturatedFat 1.3, Cholesterol 102.1, Sodium 964.7, Carbohydrate 38.4, Fiber 1.4, Sugar 35.3, Protein 26.8
THAI MUSLIM-STYLE GRILLED CHICKEN
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Provided by Leela Punyaratabandhu
Categories Chicken Garlic Cilantro Coriander Cumin Cardamom Pineapple Vinegar Jalapeño Pepper Saffron Rice
Yield 4 servings
Number Of Ingredients 30
Steps:
- Marinade
- Spatchcock chicken the Thai way by placing it breast side up on a large cutting board. Using a sharp, heavy knife and working just to the side of the center of the breast, cut down through to the breastbone (do not cut all the way through to the backbone). Now that the path has been created, use the same knife-or, easier, a sturdy pair of kitchen scissors-to make a clean cut all the way through the breastbone and anything else that is still connecting the 2 sides of the breast together. Open up chicken and turn skin side up. Press down on chicken to flatten. Pat thoroughly dry.
- Grind peppercorns in a spice mill or a mortar and pestle. Transfer to a food processor or leave in mortar and pestle and add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom and process or pound until smooth. Coat chicken completely in marinade, pressing to adhere and working into nooks and crannies. Place in a large bowl and cover with a plate. Let chill at least 12 hours and up to 24 hours.
- Let chicken sit at room temperature 1 hour before grilling or baking.
- Sauce
- Purée pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add garlic, jalapeños, granulated sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth (consistency should be similar to cocktail sauce), about 5 minutes.
- Chicken and assembly
- Grind saffron to a fine powder in a spice mill or a mortar and pestle. Transfer to a small saucepan and add granulated sugar, salt, and ¼ cup water and cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in coconut oil and remove from heat.
- If using a grill, prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5-10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes. If using charcoal and your coals are dying, start a new chimney of coals 15 minutes before this point so you are ready for the next step.
- Uncover grill and increase heat to high (add more coals for a charcoal grill). Brush one fourth of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill. Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Watch carefully as this can happen quickly.) Turn chicken over and return to cooler side of grill. Brush skin with remaining basting liquid. Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
- If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 10 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes.
- Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
- Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
- Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.
- Cook's Note
- If you cook the chicken in the oven, using the dhungar method to perfume the finished chicken with the scent of smoky ghee is highly recommended.
THAI GRILLED CHICKEN THIGHS FOR 2
This makes a delicious supper with rice or new potatoes, green salad, whatever. If you're a Thai-food fan, this is for you. Prep time does not include marinating time.
Provided by Nelly
Categories Chicken
Time 21m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Make the marinade: Slice the creamed coconut, dissolve in the boiling water, set aside and allow to become cold.
- Stir in the remaining marinade ingredients.
- Wash the chicken thighs and remove the skin.
- Trim off any excess fat.
- Turn the chicken in the marinade, then cover and refrigerate for about 2 hours or overnight.
- Heat the grill to its highest temperature.
- Place the chicken on the grill rack, spoon over some of the marinade and cook for 10-15 minutes, turning occasionally.
- The chicken is cooked when pierced and the juices run clear.
Nutrition Facts : Calories 309.8, Fat 24.2, SaturatedFat 12.8, Cholesterol 79, Sodium 79.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.3, Protein 17.6
THAI GRILLED CHICKEN THIGHS
Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
- Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
- Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g
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