Gai Yang Grilled Chicken

Thai gai yang chicken marinated with coriander root, garlic, fish sauce and pepper, then grilled until smoky and juicy.

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A long marinade seasons the chicken deeply, while moderate grill heat prevents the sweet marinade from burning before the meat is cooked.

Ingredients

• 900 g chicken thighs (bone-in or boneless)
• 20 g coriander roots or stems (chopped)
• 5 garlic cloves
• 1 tsp white peppercorns
• 2 tbsp fish sauce
• 1.5 tbsp light soy sauce
• 1.5 tbsp palm sugar
• 1 tbsp oyster sauce
• 1 stalk lemongrass (finely chopped)
• 1 tbsp neutral oil
• 4 lime wedges (to serve)

Step-by-step method

1. Pound the coriander roots, garlic and peppercorns to a rough paste using a mortar, or process briefly in a small blender.
2. Mix the paste with fish sauce, soy sauce, palm sugar, oyster sauce, lemongrass and oil.
3. Coat the chicken thoroughly and refrigerate for at least 2 hours, preferably overnight. Bring it out 20 minutes before grilling.
4. Heat a grill to medium rather than very high heat. Oil the grates lightly so the chicken releases cleanly.
5. Grill the chicken for 6–8 minutes on the first side, then turn and cook for another 6–8 minutes, moving pieces away from flare-ups.
6. Continue cooking until the thickest part reaches at least 74°C. Rest for 5 minutes before slicing.
7. Serve with lime wedges and, if desired, sticky rice and a spicy dipping sauce.