Thai Grilled Chicken
The seasoning of this chicken matches the first Thai grilled chicken (Gai Yang). the normal Gai Yang is served with sauce, but i assumed the chicken thighs were so juicy they didn't need it. Instead, I add the flavour to the marinade. Traditionally, it's cooked over charcoal, giving it an excellent smoky taste. But it's absolutely fantastic, even baked on the stove or within the oven, although my preference is to cook it on an outside grill. the most ingredients are lemongrass and fish sauce - don't leave it or replace it!
INGREDIENT
2 lb. / 1 kg chicken thigh fillet (skinless, boneless) (Note 1) 2 lb. / 1 kg chicken thigh fillet (skinless, boneless) (Note 1)
MARINATE
1 large stick of lemongrass, the whites are very finely chopped (about 2 tbsp) (Note 2) 1 large stick of lemongrass, the whites are only very finely chopped (about 2 tbsp) (Note 2)
6 garlic cloves, chopped 6 garlic cloves, chopped
2 tablespoons of juice 2 tablespoons of juice
2 tsp finely chopped red pepper (optional but recommended) 2 tsp finely chopped red bell pepper (optional but recommended)
3 tablespoons fish sauce 3 tablespoons fish sauce
2 tablespoons Chinese cooking wine, sherry or sake (Japanese cooking wine) (Note 4) 2 tablespoons Chinese cooking wine, sherry or sake (Japanese cooking wine) (Note 4)
1 teaspoon vegetable oil (optional) 1 teaspoon vegetable oil (optional)
3 tablespoons sugar or 3 tablespoons brown or palm sugar
2 tablespoons honey (or 1 tablespoon brown sugar) 2 tablespoons honey (or 1 tablespoon brown sugar)
1/2 tsp. Black pepper (adjust to taste - this adds heat) 1/2 tbsp. Black pepper (to taste - it adds heat)
SERVE
Lime wedges
Red chilies, thinly sliced (optional) Red chilies, thinly sliced (optional)
Coriander / coriander leaves (optional) Coriander / coriander leaves (optional)
INSTRUCTIONS
1.Place the seasoning ingredients during a large ziplock bag. Massage to combine .
2.Add the chicken to the ziplock bag and massage to spread the spices everywhere the chicken. Soak for a minimum of 3 hours, preferably overnight (up to 24 hours).
3.Remove the chicken from the marinade and discard the marinade (unless baked within the oven - see note 3).
4.Preheat outdoor grill over medium-high heat. Or heat 1/2 tablespoon of oil during a nonstick skillet over medium-high heat on the stove.
5.Cook chicken until golden brown - about 3 minutes per side
6.Rest for a couple of minutes before serving with lime wedges on the side and garnish with fresh chilies and coriander, if used.
