Gai yang (Charcoal roasted chicken) recipe

Gai yang (Charcoal roasted chicken) recipe

Published on January 28, 2014 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

GaiYangs

Gai Yang or charcoal roasted/ BBQ chicken is everywhere in Thailand. Literally, very one in Thailand has a different recipe, or roasting technique. Depending on the ingredients available in the area, you will find it made with an amazing amount of variety.This recipe is easy and gives you a fully flavored chicken and it uses beer, an unusual addition to the marinade.

A secret is cooking it slowly over the charcoal and turning, (I use indirect cooking for this recipe) … more it often so the outside gets dark and caramelized without getting burnt. I turn it about every 15 minutes and keep the BBQ between 375 and 415.

As in most recipes, don’t get hung up on the fact you don’t have everything, for example, Coriander roots; I haven’t found where to get them, so I just amp up the coriander seeds to compensate. Maybe you don’t have a lime, use a Lemon instead.

You can find a many recipes on the Internet for this type of chicken with some very interesting variations, I like some of them too. But this is a nice basic one with simple ingredients and gives you a good idea of the flavors and method of cooking too.

Print

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • 1 whole chicken
  • 1 lime
  • 2 tablespoons salt
  • 6 coriander roots
  • 7 cloves garlic
  • 1 tablespoon black peppercorns
  • 1.5 teaspoons cumin
  • 2 teaspoons coriander seeds
  • 1/2 cup soy sauce - If I can find it I use Double Fermented soy sauce
  • 1 cup beer

Instructions

  1. Halve the lime and rub it all over the chicken. Then rub the salt into the chicken and set aside.
  2. Note: I like to let it set for a 30 minutes or longer before adding the Marinade. This way there is more time for the salt to directly brine the chicken.
  3. Pound the coriander roots, garlic, black peppercorns, cumin and coriander seeds in a mortar and pestle until a paste is formed. Mix in the soy sauce and beer. Rub and submerge the chicken in the marinade and let sit for at least 3 hours or overnight.
  4. Note: You can use a blender if you don't have a mortar and pestle. Also, if you marinade the chicken in the fridge remember to leave enough time so that it can warm up before you put it on the grill.
  5. Meanwhile get the charcoal lit and get a even low heat going in a grill. When the chicken is fully marinated, cook it slowly over the charcoal, (I turn it every 15 minutes). Rotate and turn the chicken often so it gets caramelized and bronze in color and reaches 165 on a thermometer.
  6. Note; I keep my grill at 375 - 415, remember to cook it indirect so there isn't a flair up. I use a double probe thermometer too; one that measures meat and the other measures the actual temperature of the Grill.
  7. Chop the chicken into pieces and serve with a spicy sauce and sticky rice.
  • Servings : 4
  • Ready in : 120 Minutes
  • Course :
  • Recipe Type :
  • Ingredient :

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

About Chef