Best 5 Gai Yang Recipes

THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)

Steps:

• For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
• Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
• Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
• Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
• Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
• Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
• Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
• Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
• Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
• Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
• For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
• Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
• Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.

GAI YANG

Steps:

• With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces. If using chicken legs, cut each leg into 2 pieces, drumstick and thigh. (You may instead ask your butcher to cut up the chicken.)
• With a mortar and pestle or in a small food processor pound or blend peppercorns and garlic with a pinch salt to a smooth paste. Add coriander roots and pound or blend to a paste. In a large bowl stir together coriander paste, fish sauce, and coconut milk. Add chicken and turn to coat well with marinade. Marinate chicken, covered, at room temperature 45 minutes.
• Prepare grill (or preheat broiler).
• Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes. Brush top of chicken lightly with marinade, discarding any remaining marinade, and turn chicken. Grill chicken until just cooked through and juices run clear, 7 to 10 minutes more. (Alternatively, chicken may be broiled in same manner on lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
• Serve chicken with dipping sauce and rice.

SUPATRA'S THAI CHICKEN (GAI YANG)

Steps:

• Thoroughly wash the chicken and pat dry with a paper towel.
• Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
• Mix ingredients together thoroughly and apply as a marinade to the chicken.
• Refrigerate for at least 15-20 minutes.
• Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
• (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
• Remove from grill and serve with chili sauce for chicken.

THAI BBQ GARLIC PEPPER CHICKEN (GAI YANG)

Steps:

• 1. Make several slices into each chicken thigh to allow marinade to absorb better.
• 2. Mix garlic and salt into a smooth paste.
• 3. In a flat dish or large ziplock bag(s), combine garlic, peppercorns, cilantro and lime juice.
• 4. Place chicken in marinade and rub the mixture into the the chicken well.
• 5. Marinate overnight.
• 6. TIP: Place chicken on the part of the grill with no flames with the other half of the grill with medium to high flames and close the lid. This will partially bake the chicken while reducing the chance of burning due to flare ups. When almost done (after approximately 20 minutes), open the lid and finish cooking over the flame to crisp the outside of the thighs.

THAI STYLE GRILLED CHICKEN (GAI YANG)

Steps:

• Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
• Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
• When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
• Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
• Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chili dipping sauce.