Kamis, 13 Juni 2019
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The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it
Ingredients
2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
MARINADE
1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) (Note 2)
6 cloves garlic , minced
2 tbsp lime juice
2 tsp finely chopped red chili (optional but recommended)
3 tbsp fish sauce
2 tbsp Chinese cooking wine , sherry or sake (Japanese cooking wine) (Note 4)
1 tsp sesame oil (optional)
3 tbsp brown sugar or palm sugar
2 tbsp honey (or 1 tbsp brown sugar)
1/2 tbsp black pepper (adjust to taste - this adds spiciness)
TO SERVE
Lime wedges
Red chili , finely sliced (optional)
Cilantro / coriander leaves (optional)
Instructions
Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
FULL RECIPES
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