Get all the details for this gai yang (ไก่ย่าง), Thai grilled chicken recipe here: http://wp.me/p4a4F7-2fE
There are few things in this world more satisfying than sitting down to devour a full juicy grilled chicken, especially if it's a Thai grilled chicken! Grilled chicken is one of the many very popular Thai street food dishes, and on the streets of Thailand you'll find gai yang (ไก่ย่าง) sold at countless carts throughout the country. It's often eaten along with som tam (green papaya salad) and sticky rice, but you can also just eat it as pure delicious protein.
For this recipe, it's best to marinate your chicken overnight, and then grill it the following day, but if you don't have time to wait until the next day, just make sure you marinate your chicken for at least a few hours. The marinade includes a delicious combination of herbs like lemongrass, black peppercorns, and coriander roots, which are all pounded together to create a paste. Then you add in some soy sauce and palm sugar to sweeten and salt the marinade.
In this Thai grilled chicken recipe, I'm of course using whole chickens, but if you wanted to use already cut chicken pieces, I'm sure this recipe would still work fine. If you use whole chicken like I did, you first have to butterfly cut the chickens so they lay flat, which will help in the grilling process, and also ensure that every part of the chicken is layered in your delicious marinade.
After marinating the chicken it's time to get started grilling. You want a nice low and ever heat for grilling. I first lit my charcoal, but then I had to tone down the hot coals using some leftover ash to make the fire less hot, so it wouldn't burn the skin. Once your grill is ready to go, start grilling your chicken. Monitor the chicken closely, but try to wait for at least around 20 minutes before you make your first flip - flipping the chicken too frequently will make it lose some of its delicious juices. Also, as the chicken cooks, you can continue to baste it with that extra marinade left in the pan.
When the chicken is grilling, you can get started on the gai yang sauce (known in Thai as jim jaew). It's a tamarind based sauce, mixed with toasted sticky rice, chili flakes, sugar, and fish sauce, so it's sweet and tangy, and goes extremely well with the salty grilled chicken - Thais know how to make amazing sauce combinations!
My chicken took about 1.5 hours to finish grilling, but depending on how hot your charcoal is will determine how long it takes for you. Just make sure the gai yang (ไก่ย่าง) is cooked all the way to the bone, but don't overcook it to the point where it's not juicy. Final step is to take the grilled chicken off the grill, and chop it up using a big Chinese cleaver. I'm still practicing how to perfect my Thai street food gai yang (ไก่ย่าง) chopping skills, but I can say that it's a lot of fun.
Here are the ingredients that you'll need for this Thai chicken recipe, but be sure to see the full recipe for more details: http://wp.me/p4a4F7-2fE
2 whole chickens (1.8 kg. each)
Bamboo sticks or skewers
Charcoal
Grill
Marinade
4 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar
1 tablespoon dark soy sauce
8 tablespoons water
4 heads garlic (30 - 40 cloves)
2 stalks lemongrass
2.5 tablespoons black pepper corns
8 coriander roots (optional)
Gai Yang Sauce
1.5 tablespoons khao kua
1.5 tablespoons chili flakes
1 tablespoon of sugar
3 tablespoons fish sauce
8 tablespoons tamarind water
few sprigs of cilantro
Music in this video courtesy of Audio Network.
Full gai yang (ไก่ย่าง) recipe: http://wp.me/p4a4F7-2fu
Authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/
Free Thai street food guide: http://www.eatingthaifood.com/free-bangkok-dollar-menu-guide/
Eating Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/
Bangkok 101 Guide: http://migrationology.com/ebook-101-things-to-do-in-bangkok/
Thank you so much for watching this food and travel video by Mark Wiens. Don't forget to subscribe so you don't miss my next tasty adventure. You can subscribe right here: http://www.youtube.com/subscription_center?add_user=migrationology
There are few things in this world more satisfying than sitting down to devour a full juicy grilled chicken, especially if it's a Thai grilled chicken! Grilled chicken is one of the many very popular Thai street food dishes, and on the streets of Thailand you'll find gai yang (ไก่ย่าง) sold at countless carts throughout the country. It's often eaten along with som tam (green papaya salad) and sticky rice, but you can also just eat it as pure delicious protein.
For this recipe, it's best to marinate your chicken overnight, and then grill it the following day, but if you don't have time to wait until the next day, just make sure you marinate your chicken for at least a few hours. The marinade includes a delicious combination of herbs like lemongrass, black peppercorns, and coriander roots, which are all pounded together to create a paste. Then you add in some soy sauce and palm sugar to sweeten and salt the marinade.
In this Thai grilled chicken recipe, I'm of course using whole chickens, but if you wanted to use already cut chicken pieces, I'm sure this recipe would still work fine. If you use whole chicken like I did, you first have to butterfly cut the chickens so they lay flat, which will help in the grilling process, and also ensure that every part of the chicken is layered in your delicious marinade.
After marinating the chicken it's time to get started grilling. You want a nice low and ever heat for grilling. I first lit my charcoal, but then I had to tone down the hot coals using some leftover ash to make the fire less hot, so it wouldn't burn the skin. Once your grill is ready to go, start grilling your chicken. Monitor the chicken closely, but try to wait for at least around 20 minutes before you make your first flip - flipping the chicken too frequently will make it lose some of its delicious juices. Also, as the chicken cooks, you can continue to baste it with that extra marinade left in the pan.
When the chicken is grilling, you can get started on the gai yang sauce (known in Thai as jim jaew). It's a tamarind based sauce, mixed with toasted sticky rice, chili flakes, sugar, and fish sauce, so it's sweet and tangy, and goes extremely well with the salty grilled chicken - Thais know how to make amazing sauce combinations!
My chicken took about 1.5 hours to finish grilling, but depending on how hot your charcoal is will determine how long it takes for you. Just make sure the gai yang (ไก่ย่าง) is cooked all the way to the bone, but don't overcook it to the point where it's not juicy. Final step is to take the grilled chicken off the grill, and chop it up using a big Chinese cleaver. I'm still practicing how to perfect my Thai street food gai yang (ไก่ย่าง) chopping skills, but I can say that it's a lot of fun.
Here are the ingredients that you'll need for this Thai chicken recipe, but be sure to see the full recipe for more details: http://wp.me/p4a4F7-2fE
2 whole chickens (1.8 kg. each)
Bamboo sticks or skewers
Charcoal
Grill
Marinade
4 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar
1 tablespoon dark soy sauce
8 tablespoons water
4 heads garlic (30 - 40 cloves)
2 stalks lemongrass
2.5 tablespoons black pepper corns
8 coriander roots (optional)
Gai Yang Sauce
1.5 tablespoons khao kua
1.5 tablespoons chili flakes
1 tablespoon of sugar
3 tablespoons fish sauce
8 tablespoons tamarind water
few sprigs of cilantro
Music in this video courtesy of Audio Network.
Full gai yang (ไก่ย่าง) recipe: http://wp.me/p4a4F7-2fu
Authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/
Free Thai street food guide: http://www.eatingthaifood.com/free-bangkok-dollar-menu-guide/
Eating Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/
Bangkok 101 Guide: http://migrationology.com/ebook-101-things-to-do-in-bangkok/
Thank you so much for watching this food and travel video by Mark Wiens. Don't forget to subscribe so you don't miss my next tasty adventure. You can subscribe right here: http://www.youtube.com/subscription_center?add_user=migrationology
Wow!! Thank you so much sharing this fabulous recipe of Gai Yang! …love your jaw-dropping presentation… literally have the impression all the wonderful aromas & flavors of the spices & the smell of the char coal fire are flying over to me here in Switzerland! PS looove the amount of garlic!😂❤ Cheers!
Besttttt in World
Hello chef a little advice ..you can also tuck in your stick
I can smell it now ! In Phuket Putong beach ! Drinking Shingha and eating this chicken on the beach ! Unbelievable!!!
If you put in Honey instead of palm sugar (inferior swill), your body and taste buds will thank you.
Woooooowww !!
That was so cool! It looked amzing! Wow! I am sooooo jealous… That chicken looked sooooo nice…. 😍😍😍😍😍
When we lived in Chiang Rai this was our go-to Sunday lunch from a place called The Hut. I cannot wait to try this out now that we live back in Australia. Thanks Mark for taking the time to step us through the magic sauce. It's Fathers Day this weekend and my kids have bought me a charcoal grill – this WILL BE the first thing I do on it.
Anthony Bourdain in Vietnam
Crushing this recipe for fathers day 8 years later after it was posted….good videos never die!
Still watching this in 2022 😍😍😍
That is super super delicious
Thanks for the recipe. Do some people use Thai whiskey in the marinade?
Also, could you do these whole in an oven if you don't have a grill?
OMG!!!…I NEED TO MAKE THIS CHICKEN😳🤤 😍🤤🤤🤤
I use this recipe and cook the chickens in my Pit Barrel Cooker. Turns out absolutely great!
My Thai friend’s mom’s recipe. I told her about this one and her answer to me verbatim was: “instant Tom Yum paste, garlic, palm sugar, soy sauce, oyster sauce, fish sauce, and oil. Put that all in a blender and taste it. If you need more salt, add soy sauce or fish sauce, sweeter? Add more of the pal sugar or sugar.” I made this a lot for my sister who dormed. I would marinate it and she would cook it. But, I would like to use Mark’s recipe from scratch. That would be amazing!