Gai Yang or Thai Grilled Chicken
On Sunday (8 May 2016), temperature in London soared to a whopping 27°C! My son thought it was just the right temperature for a barbecue in his backyard. It was a beautiful day – blue sky and scorching under the sun but cool in the shade. Wen marinaded some Gai Yang or Thai Grilled Chicken for the barbecue. It was super tender, smoky & very delicious. Here’s the recipe Wen used for his Gai Yang.
- 12 Chicken thighs (skin on)
- 6 cloves Garlic
- 12 sprigs coriander
- 1 tsp ground coriander
- 2 tsp white pepper
- 2 tbsp brown sugar
- 2 tbsp dark soya sauce
- 3 tbsp fish sauce
1. Marinade the chicken for at least half an hour.
2. Thread chicken onto skewers. Thread multiple thighs through 2 skewers (see picture above). This facilitates turning on the barbecue.
3. Barbecue over hot coals until cooked, turning over regularly to ensure even cooking.
Recipe adapted from http://www.seriouseats.com/…/thai-style-grilled-chicken…