Gai Yang
Gai Yang is smoky, juicy grilled chicken infused with lemongrass, garlic, coriander root, and turmeric. The meat is savory and fragrant with lightly caramelized edges, while the sweet-hot lime dipping sauce adds brightness and punch to every bite.
Ingredients
Chicken and marinade
- 500 gboneless skin-on chicken thighs
- 2 stalks (about 30 g)lemongrass, tender inner part only, finely chopped
- 4 cloves (16 g)garlic cloves, chopped
- 3 roots (15 g)coriander roots, washed and chopped
- 1 tsp (3 g)ground turmeric
- 2 tbsp (30 ml)fish sauce
- 1 tbsp (15 ml)coconut aminos
- 1 tbsp (15 ml)maple syrup
- 1/2 tsp (1 g)black pepper
- 1 tbsp (15 ml)avocado oil
Sweet chili-style dipping sauce
- 1 small (8 g)red chili, finely chopped
- 1 clove (4 g)garlic clove, finely minced
- 2 tbsp (30 ml)lime juice
- 1 tbsp (15 ml)fish sauce
- 1 tbsp (15 ml)maple syrup
- 1 tbsp (15 ml)water
To serve
- 10 gcoriander leaves
- 1 limelime, cut into wedges
Instructions
- 1
Preheat a grill pan, barbecue, or oven grill to medium-high heat. If the chicken thighs are very uneven, lightly score the thickest parts so they cook more evenly without cutting all the way through.
- 2
Make the marinade by pounding or blending the lemongrass, garlic, coriander roots, turmeric, fish sauce, coconut aminos, maple syrup, black pepper, and avocado oil into a rough paste. A paste coats the chicken better than a loose marinade and helps build a fragrant crust.
- 3
Rub the marinade all over the chicken thighs and let them stand for 15 minutes at room temperature. This short rest is enough for a beginner-friendly weeknight version while staying within the time limit.
- 4
While the chicken rests, stir together the chopped red chili, minced garlic, lime juice, fish sauce, maple syrup, and water to make the dipping sauce. Taste it: it should be salty, sour, and lightly sweet, with a fresh chili bite.
- 5
Grill the chicken skin-side down first for 6-8 minutes until well marked and the fat begins to render. Turn and cook for another 6-8 minutes, adjusting the heat so the sugars in the marinade do not burn. The chicken is done when the thickest part reaches 74°C and the juices run clear.
- 6
Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Resting keeps the meat moist when sliced.
- 7
Slice the chicken, arrange on a serving plate, and spoon over any resting juices. Scatter with coriander leaves and serve with lime wedges and the dipping sauce on the side.
Nutrition per serving
Notes
- •If you cannot find coriander roots, use 10 g coriander stems plus 1 extra garlic clove; the flavor will be slightly different but still good.
- •A charcoal grill gives the most authentic smoky aroma, but a ridged grill pan or oven grill works well.
- •For a stricter paleo interpretation, maple syrup is sometimes debated; substitute 2 tsp date syrup if preferred.
- •Serve with cucumber spears, shredded cabbage, or a green papaya-style salad for a complete meal.
Background
Gai Yang is a beloved Thai grilled chicken dish especially associated with northeastern Thailand, where it is often sold by street vendors and market stalls. The marinade commonly features garlic, coriander root, fish sauce, and aromatics that reflect the bold balance of Thai cooking. It is typically eaten with sticky rice and a punchy dipping sauce.
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