Gai Yang (Thai Grilled Chicken)

Thai · 40 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Shop ingredients

Ingredients

• 2 lb chicken thighs, bone-in
• 1/4 cup cilantro roots and stems
• 6 cloves garlic
• 1 tsp white peppercorns
• 3 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 tbsp palm sugar
• 1 tsp turmeric powder
• 1/4 cup coconut milk

Method

1. Pound the cilantro roots, garlic, and white peppercorns into a paste in a mortar.
2. Mix the paste with fish sauce, oyster sauce, palm sugar, turmeric, and coconut milk to make a marinade.
3. Coat the chicken thighs and marinate at least 2 hours or overnight for best flavor.
4. Heat a grill to medium (about 375F) and grill the chicken skin-side down first.
5. Grill 18 to 20 minutes total, turning often, until charred and the internal temperature reaches 175F.
6. Rest 5 minutes and serve with sticky rice and a jaew or sweet chili dipping sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook