Best Gai Yang Recipes

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



Thai Grilled Chicken with Thai Green Papaya Salad (Gai Yang with Som Tam) image

Provided by Leah Cohen

Categories     main-dish

Time 13h

Yield 4 servings

Number Of Ingredients 21

Two 1 1/2-pound chickens or one 3-pound chicken
4 cilantro roots, roughly chopped
2 tablespoons fish sauce
2 tablespoons palm sugar
1 1/2 teaspoons whole white peppercorns
1 tablespoon oyster sauce
1/2 tablespoon turmeric powder
1 teaspoon kosher salt
4 large cloves plus 8 medium cloves garlic, minced (about 1/4 cup)
1/4 cup canola oil
1 stalk lemongrass, bruised
2 medium cloves garlic
3 red Thai chiles
2 tablespoons fish sauce
1 tablespoon palm sugar
Juice of 2 limes
3 cups shredded peeled green papaya
1/4 cup long beans, trimmed and cut into 1-inch pieces
1/4 cup cherry tomatoes, halved
2 tablespoons whole roasted unsalted peanuts, optional
1 tablespoon dried shrimp, optional

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: GRILLED CHICKEN



Gai Yang: Grilled Chicken image

This is the basic recipe for a dish that allows great variation. Some cooks add a large pinch of powdered turmeric to the paste; others add some fresh lemongrass or a little black pepper. To my mind, the best version comes from a village called Si Saket, in the north-east of Thailand.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 coriander roots, scraped and chopped
Pinch salt
4 garlic cloves, peeled
10 white peppercorns
2 small chickens, about 12 ounces - Poussin or Cornish game hens
3 tablespoons fish sauce
Large pinch palm sugar
1/4 cup scraped and chopped coriander root
Salt
1/4 cup garlic cloves, peeled
1/2 cup long red chiles, deseeded if desired
2 cups white vinegar
1 1/2 cups white sugar
2 cups water

Steps:

  • Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours.
  • For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool.
  • Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce.

GAI YANG



Gai Yang image

Categories     Chicken     Garlic     Backyard BBQ     Coconut     Grill     Grill/Barbecue     Cilantro     Gourmet

Yield Serves 6 as part of a rice based meal

Number Of Ingredients 7

3 pounds whole chicken breast or combination of breast and legs
2 teaspoons whole black peppercorns, ground with a mortar and pestle or in an electric coffee/spice grinder
2 garlic cloves, minced
2 tablespoons chopped well-washed coriander roots (from about 2 bunches), minces
3 tablespoons Asian fish sauce (preferably naam pla)
1 cup well-stirred canned unsweetened coconut milk
Accompaniment:Thai Sticky Rice andHot and Sweet Dipping Sauce

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.

GAI YANG ISAN (THAI GRILLED/BARBECUE CHICKEN NORTH EAST STYLE)



Gai Yang Isan (Thai Grilled/Barbecue Chicken North East Style) image

Grilled or barbecued chicken is popular as a common street food and as a restaurant specialty across Thailand but the best and tastiest comes from Isan province where they take whole chickens and roast them butterflied down the middle.

Provided by Member 610488

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 medium garlic cloves
2 teaspoons whole black peppercorns, coarsely ground
2 tablespoons fresh cilantro, minced
1 inch fresh ginger, peeled
1/8 teaspoon salt
3 tablespoons Thai fish sauce
1/2 cup light coconut milk
4 lbs bone-in chicken legs with thigh, skin removed trimmed
1/2 cup rice vinegar or 1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1/4 teaspoon salt

Steps:

  • Up to 4 hours prior to serving, make the dipping sauce. Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic and simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
  • When ready to cook, combine garlic cloves, pepper, cilantro, ginger and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste.
  • Transfer to a large bowl. Stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
  • Preheat grill to medium. Oil the grill rack using a folded paper towel coated in vegetable oil. Hold it with tongs and rub it over the rack.
  • Remove the chicken from the marinade, discarding marinade. Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 15 to 20 minutes.
  • Optional: Preheat broiler to high. Place chicken in a roasting pan, discarding marinade. and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, about 8 minutes more.
  • Serve the chicken with the dipping sauce.

Nutrition Facts : Calories 637.1, Fat 36.7, SaturatedFat 10.3, Cholesterol 251.2, Sodium 1091.8, Carbohydrate 17.7, Fiber 0.1, Sugar 17, Protein 55.5

THAI-STYLE GRILLED CHICKEN (GAI YANG)



THAI-STYLE GRILLED CHICKEN (GAI YANG) image

Categories     Chicken     Dinner     Grill/Barbecue

Yield 3-4 servings

Number Of Ingredients 10

6 medium cloves garlic
12 sprigs cilantro, including thick stalks
3 tablespoons palm or light brown sugar
2 teaspoons ground white pepper
1 teaspoon ground coriander
2 tablespoons fish sauce
2 teaspoons dark soy sauce
2 (3-inch) segments lemongrass (optional)
1 whole chicken, spine removed, split in half along the breast bone
1 recipe Thai-Style Sweet Chili Dipping Sauce

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 two metal skewers into each chicken, running parallel through the legs and the breasts. Transfer chicken to a casserole 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 over night. When ready to cook, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the 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 gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 140°F, about 45 minutes. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 3 minutes longer (be careful, 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 the 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.

THAI BBQ GARLIC PEPPER CHICKEN (GAI YANG)



Thai BBQ Garlic Pepper Chicken (Gai Yang) image

This easy recipe comes big with the flavor. BBQ chicken is commonplace throughout Thailand and much of SE Asia. While the variations are as plentiful as the street vendors, this version is sure to please.

Provided by Patrick Johnson

Categories     Chicken

Time 35m

Number Of Ingredients 6

3 lb chicken thighs
12 clove garlic, minced
1 tsp salt
4 Tbsp black peppercorns, whole, cracked to medium coursness
1 c cilantro, fresh, finely chopped
6-8 Tbsp lime juice, freshly squeezed

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.

SUPATRA'S THAI CHICKEN (GAI YANG)



Supatra's Thai Chicken (gai Yang) image

Recipe posted for Sunbeam. Found this recipe from Crying Tiger: Thai Recipes from the Heart, by Supatra Johnson

Provided by Rita1652

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs fryer chickens (breast, drumstick, thigh and wing)
1/3 cup thai oyster sauce
6 cloves garlic (minced)
1 teaspoon black pepper
1 tablespoon thai soy sauce
1 tablespoon sugar
1 teaspoon sea salt
1/4 cup minced lemongrass (optional)

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 STYLE GRILLED CHICKEN (GAI YANG)



Thai Style Grilled Chicken (Gai Yang) image

Number Of Ingredients 10

6 cloves garlic
12 sprigs cilantro (including thick stalks)
3 tablespoon palm sugar
2 teaspoon white pepper, ground
1 teaspoon coriander, ground
2 tablespoon fish sauce
2 tablespoon dark soy sauce
2 stalks lemongrass
1 chicken, whole
1 recipe Thai-Style sweet chili dipping sauce

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.

THAI GAI YANG CHICKEN



Thai Gai Yang Chicken image

Gai Yang Chicken is a Thai grilled chicken recipe featuring a spicy lemongrass marinade. Use boneless chicken thighs and you can make this flavorful Asian BBQ in less than 45 minutes!

Provided by @MakeItYours

Number Of Ingredients 15

2 lbs boneless skinless chicken thighs
2 tbsp lemongrass paste
6 cloves garlic (smashed and minced)
2 tbsp fresh lime juice
2 tsp red chili flakes
3 tbsp fish sauce
2 tbsp Chinese cooking wine (sherry or sake)
1 tsp sesame oil
2 tbsp brown sugar
2 tbsp honey
1/2 tsp white pepper
Lime wedges
1 tsp sesame seeds
Red Fresno or Jalapeño chile (finely sliced)
Cilantro leaves

Steps:

  • Whisk together the marinade ingredients. Add the chicken to a Ziploc bag and pour in marinade. Massage to spread the marinade over all the chicken and marinate for 45 minutes tops.
  • Get grill to medium high (350°F). Remove chicken from the marinade and set aside.
  • Cook the chicken for 3-4 minutes each side. Baste with marinade before turning. (SEE NOTES for grilling times).
  • Remove from grill and allow to rest for a few minutes before garnishing with sesame seeds, fresh chiles, cilantro and serve with lime wedges and steamed rice.

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