dinner · dairy-free
Gai yang (Thai grilled chicken)
Isan-style butterflied chicken marinated in lemongrass, garlic and cilantro root, grilled and served with sticky rice and nam jim jaew.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pound marinade aromatics and mix with the liquids; rub all over the chicken and marinate 4+ hours.
-
2
Grill over medium indirect heat, skin-up, covered, 35–45 minutes, until the thickest part reaches 74°C (165°F).
-
3
Move to direct heat to crisp the skin.
-
4
Mix the jaew.
-
5
Rest, chop and serve with sticky rice and jaew.
