Gai Yang (Thai Grilled Chicken)




Intro:


Gai Yang is a street food dish that can be found all throughout Thailand especially on the streets in Bangkok, however, Gai Yang originates from the north eastern Isan part of Thailand. Lots of garlic, lemongrass and tamarind are what makes this humble simple grilled chicken so delicious, and with a similar style of Thai dipping sauce to go with it your in for a treat! This dish is usually grilled over charcoal, however, I went with roasting low and slow to create a much more succulent chicken. Let's get straight into making Gai Yang!


Cook Time 3 hours / Prep Time 30 minutes / Marinade overnight if possible


To serve 4-5

Ingredients:


Chicken and Marinade:


1 whole free range chicken

3 lemongrass stalks

6-8 garlic cloves

2 tbsp light soy

2 tbsp fish sauce

3 tbsp palm sugar

1 1/2 tbsp kacip manis or dark soy

1 tbsp tamarind pulp or 3 tbsp tamarind concentrate

1 tbsp turmeric

1 tsp black pepper


Dipping Sauce:


3 long red chillies

3 garlic cloves

1/4 bunch coriander

3 tbsp palm sugar

3 tbsp fish sauce

1 tsp tamarind pulp

2 tbsp rice vinegar

1/2 lime juice

1 tbsp toasted short grain rice

pinch of black pepper


Additional Ingredients:


2 limes

1/4 bunch coriander

1/4 bunch Thai basil (optional)

gem lettuce (optional)


Method:


Marinade:



  1. Let's begin with the Gai Yang marinade, the crucial elements we are looking for here is a salty, sweet, sour, fragrant marinade. Ideally this is best done the night before, however, at least 1 hour before roasting also works. Start by adding 1 tbsp of tamarind pulp to approximately 50mls of boiled water and mix well to form a concentrate. Next remove the outer stalks from 3 lemongrass then finely slice and add to a pestle and mortar. Next we can also add a generous 6-8 sliced peeled garlic cloves and 1/4 bunch of coriander stalks then begin to pound until broken down. You can also use a food processor but I find a pestle and mortar enables more oils and aroma to come out.





2. Now that we have the base to the marinade we can now also add 3-4 tbsp of the tamarind concentrate, 2 tbsp light soy, 2 tbsp fish sauce, 1 1/2 tbsp of kacip manis or dark soy, 3 tbsp shaved palm sugar, 1 tbsp of turmeric and finally 1 tsp of black pepper. Mix the marinade well then adjust the amount of black pepper, palm sugar and tamarind if needed. When satisfied place to one side for now.




Chicken:



3. Now that the marinade is ready we can move onto to preparing the chicken. Traditionally Gai Yang is chicken that has been spatchcocked then grilled, however, the grill I use simply isn't big enough, therefore, I find slicing the chicken in half makes things easier. Using a large cleaver slice the chicken directly down the centre of where the front breastbone is. Slice directly down to cut the chicken into 2 then place into a large mixing bowl. Add all of the marinade then massage into the chicken getting in between all the crevasses and under the skin. When ready cover with clingfilm and allow to marinade in the fridge from anywhere between 1 hour - overnight if possible.





Grilling/Roasting the Chicken:


4. The key to creating a super moist chicken is time and temperature. As said previously Gai Yang is cooked over charcoal, however, as at home it is more practical and we want to go about this by roasting low and slow. To start we want to imitate that char and aroma by placing a griddle pan onto a high heat. When smoking hot, add a drizzle of neutral oil then add the chicken skin side down keeping the marinade to one side to baste. Sear for 2-3 minutes then flip the chicken over and sear for a further 2 minutes. When both chicken halves are nicely seared place them onto a baking tray lined with parchment then baste with some of the marinade. Place the chicken into the oven set at 140°c and roast for 3 hours. Whilst roasting occasionally baste the chicken with the marinade whenever needed.





Dipping Sauce:



5. Whilst we wait for the chicken to roast we can begin to make up the dipping sauce that works perfectly with grilled chicken and a few optional herbs to lighten up the dish. For the dipping sauce start by roasting 1 tbsp of short grain rice in a dry hot pan until toasted. When ready add the rice to a mortar and pestle and grind until fine.





6. Now in a small mixing bowl add 1 tsp of tamarind pulp and a few drops of hot water then mix again as like earlier to form a concentrate. Next add 3 tbsp of the tamarind concentrate to a small mixing bowl along with 3 tbsps of palm sugar, 3 tbsp of fish sauce, 2 tbsp rice vinegar, the juice of 1/2 a lime and 2 tbsps of hot water. Whisk well until the sugar dissolves then finish the dressing by adding 3 finely chopped red chillies, 3 finely minced garlic cloves, 1/4 bunch of chopped coriander, all of the toasted rice and a pinch of black pepper. Adjust the seasoning if needed then the dressing is ready.