Gai Yang Recipe

Gai Yang is Thailand's smoky grilled chicken, marinated in lemongrass, garlic, coriander root and fish sauce, then grilled until charred at the edges and juicy inside. It is fragrant, savoury and deeply comforting. Serve it with sticky rice and a spicy dipping sauce for an authentic Thai street-food feast.

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Servings

4 servings

Calories

480

Ingredients

• 1 whole chicken (about 1.5 kg), butterflied
• 3 lemongrass stalks, white parts only, chopped
• 4 garlic cloves
• 2 coriander roots, chopped
• 1 tablespoon black peppercorns
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 teaspoon turmeric powder
• 2 tablespoons vegetable oil
• Sticky rice and dipping sauce, to serve
• Salt to taste

Instructions

1. Pound the lemongrass, garlic, coriander roots and black peppercorns into a coarse paste using a pestle and mortar or a small food processor.
2. Stir in the fish sauce, soy sauce, oyster sauce, palm sugar, turmeric and vegetable oil to make the marinade.
3. Rub the marinade all over the butterflied chicken, working it under the skin as well. Cover and refrigerate overnight, or for at least 4 hours.
4. Bring the chicken to room temperature 30 minutes before cooking. Preheat a barbecue or grill to medium-high heat.
5. Grill the chicken skin-side down for 15 minutes, then turn and grill for another 15 minutes until the juices run clear and the internal temperature reaches 74°C (165°F).
6. Rest the chicken for 10 minutes before carving so the juices settle.
7. Carve into pieces and serve with sticky rice and your chosen dipping sauce.

Pro tips

• Butterflying the chicken helps it cook evenly and pick up more char.
• Marinate overnight for the deepest flavour; 4 hours is the minimum.
• Rest the chicken before carving to keep it juicy.
• Brush with a little extra marinade during grilling for a glossier finish.

Frequently asked questions