Thai Grilled Chicken (Gai Yang)
Ingredients (simplified):
1 whole chicken (about 1.2-1.5 kg), spatchcocked or cut into pieces
For the Marinade:
2-3 stalks lemongrass, finely minced
4-5 cloves garlic, minced
1-2 Thai bird’s eye chilies, minced (adjust to heat preference)
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp palm sugar (or brown sugar)
1 tsp white pepper
1 tbsp oyster sauce (optional)
1 tbsp vegetable oil
For Serving: Sticky rice, fresh vegetables, Thai dipping sauce (Nam Jim Jaew or Sweet Chili Sauce)
Step-by-Step Instructions:
Prepare Chicken: Wash and pat chicken dry. Make a few shallow slits on the thicker parts of the chicken to help the marinade penetrate.
Make Marinade: In a food processor or mortar and pestle, combine lemongrass, garlic, chilies, fish sauce, soy sauce, palm sugar, white pepper, oyster sauce (if using), and vegetable oil. Process until a coarse paste forms.
Marinate Chicken: Rub the marinade all over the chicken, ensuring it gets into the slits. Place chicken in a large resealable bag or dish, cover, and refrigerate for at least 4 hours, or preferably overnight.
Grill Chicken: Preheat a grill to medium-low heat. Place the chicken on the grill, skin-side down first. Cook slowly over indirect heat if possible, or directly over low flame, for about 45-60 minutes (depending on chicken size and grill type), turning every 10-15 minutes, until the internal temperature reaches 74°C (165°F) and the skin is beautifully charred and crispy.
Rest & Serve: Let the chicken rest for 5-10 minutes before carving into pieces. Serve hot with sticky rice, fresh vegetables, and your favorite Thai dipping sauce.
