Gai Yang (Thai Grilled Chicken)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Thai · 165 min · Chicken · keto, low-carb, high-protein
364 cal
38g protein
8g carbs
20g fat
per serving · estimated
Ingredients
- 1 lb chicken thighs, bone-in
- 1/4 cup cilantro roots and stems
- 3 cloves garlic
- 1/2 tsp white peppercorns
- 1 1/2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp palm sugar
- 1/2 tsp turmeric powder
- 1/4 cup coconut milk
Method (tap to check — screen stays awake)
- Pound the cilantro roots, garlic, and white peppercorns into a paste in a mortar.
- Mix the paste with fish sauce, oyster sauce, palm sugar, turmeric, and coconut milk to make a marinade.
- Coat the chicken thighs and marinate at least 2 hours, or overnight for best flavor.
- Heat a grill to medium (about 375F) and grill the chicken skin-side down first.
- Grill 18 to 20 minutes total, turning often, until charred and the internal temperature reaches 175F.
- Rest 5 minutes and serve with sticky rice and a jaew or sweet chili dipping sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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