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January 13, 2010 02:31:49
Posted By Gecko
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Gai Yang (grilled chicken) is popular throughout Thailand and is a native dish of Northeast Thailand, where it is often accompanied by a spicy green papaya salad (som tam) and sticky rice. The marinade helps infuse flavour into the chicken and to keep it plump and succulent when grilled on a charcoal or wood fired grill (often in bamboo pincers.) Ingredients for the marinade: 3 cloves garlic 1 stalk of lemongrass, finely chopped 1.5 kilos chicken legs / thighs
The marinade is traditionally ground in the Thai kitchen in with a pestle and mortar, although a food processor may be used. Pound the dry ingredients to a paste, before adding the coconut milk and fish sauce. Use this to marinate the chicken pieces in a bag or bowl for around 6 hours. Then grill the chicken, using the marinade to baste/brush the chicken until cooked. Those with a more "American" tooth can add 1-2 tsp sugar to the marinade. If you do so, we would also recommend you add 2 tsps tamarind paste to enhance the flavour even further. Bangkokians and many foreigners like to eat Thai barbecued chicken with a sweet chilli dipping sauce, although the time honoured Isan accompaniment is the grilled meat dipping sauce in our earlier blog. |







