Everyday Thai Cooking by Katie Chin

Author:Katie Chin
Language: eng
Format: epub, pdf
ISBN: 9781462913411
Publisher: Tuttle Publishing

Thai BBQ Chicken (Gai Yaang)

When I used to cater in the Hamptons during the summers, my clients would go crazy for this tangy and sticky BBQ chicken with sweet heat. Gai Yaang is a common street food in Thailand and it’s easy to see why it’s so popular. Make it for your next BBQ and I guarantee your friends will be begging you to make it again. You may want to double the sauce as it’s addicting and great to have on hand to drizzle over leftovers.

SERVES 4 AS PART OF A MULTI-COURSE MEAL

PREPARATION TIME: 10 MINUTES + MARINATING TIME

COOKING TIME: 50 MINUTES

4 bone-in chicken quarters with skin on

BBq MARINADE

8 garlic cloves, minced

1 tablespoon freshly ground black pepper

3 tablespoons fish sauce (nam pla)

2 tablespoons cooking sherry

1 tablespoon dark sesame oil

4 tablespoons palm or brown sugar

2 tablespoons minced lemongrass

1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced

2 tablespoons honey

DIPPING SAUCE

½ cup (125 ml) rice or white vinegar

¹⁄³ cup (56 g) palm or brown sugar

1 tablespoon finely chopped shallots.

1½ teaspoons Asian chili sauce, preferably Sriracha

1 tablespoon fish sauce (nam pla)

1 BBQ Marinade: Whisk together the garlic, pepper, fish sauce, sherry, sesame oil, palm sugar, lemongrass, chili, and honey. Place the chicken in a large sealable plastic bag. Pour the marinade over the chicken. Place in the refrigerator for at least 2 hours (up to overnight).

2 Dipping Sauce: Bring vinegar, palm sugar, shallots, chili sauce, and fish sauce to a boil in a small sauce pan over high heat, stirring to combine. Reduce heat to medium low and allow to simmer for 10–15 minutes. Remove from heat.

3 Heat a grill to medium and brush with oil. Place the chicken on the grill skin side down and grill for about 15 minutes. Brush the uncooked side with the BBQ Marinade then flip the chicken over. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked through, transfer it to a serving platter and serve with the Dipping Sauce.

COOK’S NOTE: Keep a spray bottle filled with water near by when grilling to prevent flare ups.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.