This Grilled Garlic Pasted Chicken (Gai Yang) is so full of flavor that you will want to make it over and over again. Although I attended culinary arts school in Thailand this year, I first tried Grilled Garlic Pasted Chicken (Gai Yang) at the Institute for Culinary Education (ICE) in New York and have been making it since then. It’s one of my favorite dinner dishes. It is great at summer parties or if you are on a diet and need to add some flavor to a low calorie menu. Lets face it, how many times can you have rotisserie chicken in a row before getting tired of it!
I love this Grilled Garlic Pasted Chicken (Gai Yang) so much. There is nothing better than chicken, cilantro, garlic and sweet chili sauce together.
The peppercorns, garlic and cilantro grind into a paste.
I was told at the Culinary Institute that Grilled Garlic Pasted Chicken (Gai Yang) is a street food from Thailand and is frequently served at boxing matches. While in Thailand I did not visit a boxing ring, but every time I make Grilled Garlic Pasted Chicken (Gai Yang) I can’t help but visualize riled up spectators at a boxing match and a man walking around with helping of this dish to serve the people, most likely served with a bottle of cold beer. I hope you enjoy making this recipe. If you love Thai food, stay tuned as I am planning to post some great dishes I learned both in culinary arts school and while in Thailand.
Grilled Garlic Pasted Chicken (Gai Yang)
Ingredients
- 8 chicken thighs
- 2 TSP black peppercorns
- 5-6 large cloves garlic peeled and coarsely chopped
- 3 TBSP coarsely chopped cilantro roots or stems
- pinch salt
- 2-3 TBSP Thai fish sauce
- 3 TBSP Thai sweet chili sauce
Instructions
- Place peppercorns and garlic in a mortar and grind to a paste. Add the roots and salt, and continue to pound, this will take about 10 minutes, so pace yourself.
- Stir in one TSP of fish sauce, store in a sealed jar in the refrigerator.
- In a large bowl combine the cilantro root paste and fish sauce. Place the chicken tights in the marinade and coat well. Let stand, covered, at room temperature for about 1 hour, or in the refrigerator for 3 hours.
- Heat the grill or preheat the broiler.
- IF GRILLING: place the chicken pieces 4-5 inches from the flame, bone side down, and grill until the bottom starts to brown. Turn over and cook skin side until golden brown and juices run clear.
- IF ROASTING: Pre-heat oven to 220'C (425'F) Place the chicken on an oiled broiling pan, bone side up, and roast it for 15 minutes, then turn over and cook for another 12 minutes, until the chicken tights starts to brown and juices run clear.
- Serve with the Thai sweet chili sauce on the side
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