Wednesday, September 12, 2007

gai yang : grilled chicken thai style


Gai Yang : Grilled/BBQ Chicken Thai Style

This our 2nd most favourite dish when it comes to cooking chicken. We’d rather have it roasted but that’s not really Thai… eh? At times, its nice to have bbq chicken for lunch with sticky rice and Som Tam.

Oh well… as you can see in the pictures that they don’t look photogenic, but trust me they are very good.

Personally, I never like to grill the whole chicken because it will take ages to get it cooked through. I am not that patient. So, just to save time to make it cooked faster and to make it more convenient to me, I manage to cut the chicken into chunks and line them in the skewers and then grill. To me it’s easier this way.

Find below my recipe of “Grilled Chicken”



½ or 1 kilo of Chicken Thighs (any part depends on your preference)

Marinade
2 Tablespoons of Soy Sauce
2 Tablespoons of Honey
1 Tablespoon of Fish Sauce
1 Tablespoon of Palm Sugar (If its not to hand - White Sugar will do.)
1 Teaspoon of Turmeric Power (optional)

1 Teaspoon of Black Pepper Corn
2 of Coriander Roots cut
2 Cloves of Garlic

Spicy Thai Dipping
2 Tablespoons of Tamarind Paste
2 Tablespoons of Fish Sauce
1 Tablespoon of Lime Juice
1 Tablespoon of Chillie Flake
1 Tablespoon of Ground Roasted Rice
1 Tablespoon of Coriander leaves, chopped
1 Tablespoon of Spring Onion,chopped
1 Tablespoon of Thai Parsley, chopped
a pinch of sugar



Preparation

• For the marinade, put all ingredients from marinade above into blender, blend - or put all ingredients into a Mortar, pound till fine.
• Marinate the chicken by putting everything (chicken, the paste & sauces) into a zip-log bag and leave it in the fridge for over 2 hours or over a night

• Line the marinated chickens in the skewers – (soak the skewers into water for at least 20 mins before using)

• Heat the griddle over high heat
• Put the skewers (with chickens) on (if with skin – put the skin-side on first), reduce the heat to medium
• Leave them for 3-5 mins
• After 5 mins, turn them and leave them for another 3-5 mins
• Check if they are cooked through, becareful not to over burn them
• Remove into the serving plate
• Garnish with fresh cucumber, Thai parsley and lime wedges
• Serve with a small cup of Spicy Thai dipping, Som Tam & Sticky Rice

2 comments:

Adam said...

Now that looks good. I can't tell from the pic but I assuming that u bone the thighs, yes?

Team : Riya & Mim said...

yes.

always boneless.