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Thai Grilled Chicken (Gai Yahng) Recipe

Thai Grilled Chicken (Gai Yahng)
Servings: NA

Another recipe from Nancie McDermott's 'Real Thai'. This is my absolute favorite Thai recipe (the cookbook's spine is broken so that it always falls open to this recipe, that's how much I use it)! It's so amazingly good, yet really fairly simple. Apparently in northeastern Thailand, this is street food, halves of small grilled chicken sold by vendors as the delicious aroma fills the air. For a real treat, have your butcher halve Cornish game hens and grill those rather than chicken pieces or quarters. Prep time includes marinating time.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Thai Grilled Chicken (Gai Yahng). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Thai Grilled Chicken (Gai Yahng) in your home. Then, follow these steps below to serve Thai Grilled Chicken (Gai Yahng) for your family or friends.

Ingredients

  • 2 black peppercorns

  • 1/4 cilantro leaf

  • 1/4 garlic

  • 1 sugar

  • 1/2 water

  • 1/2 distilled white vinegar

  • 2 garlic

  • 1 salt

  • 1 soy sauce

  • 2 salt

  • 1 chicken pieces

  • 4, NA cooked long-grain rice

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Thai Grilled Chicken (Gai Yahng) in your home by yourself.

Directions: How to Make Thai Grilled Chicken (Gai Yahng)

  1. To make pesto, crush or grind the peppercorns with a mortar and pestle or in a spice or pepper grinder (empty grinder first, then pour in the measured peppercorns and grind until empty. Combine pepper, cilantro, and garlic and work into a smooth paste with a mortar and pestle or in a food processor. Add a little oil or water if needed to facilitate the grinding.

  2. To make sauce, combine sugar, water, vinegar, garlic, and salt in a small, non-reactive saucepan. Bring to a rolling boil over medium heat (Beware of the fumes! It will taste much, much better than it smells at this stage--vinegar fumes will make your nose itch and eyes water!. Stir to dissolve sugar and reduce heat to low. Simmer until slightly reduced and thickened to a light syrup consistency, about 20 minutes. Remove from heat and stir in chili-garlic sauce. Cool to room temperature; if not using right away, transfer to a jar and seal tightly (can be stored at room temp for 2-3 days., In a 1-gallon ziplock bag, combine 1/3 cup of the pesto (save remainder for another use, the soy sauce and the salt, if desired. Add chicken pieces and shake until coated. Cover and chill 1-2 hours, turning over now and then.

  3. Prepare a hot coal fire or preheat a gas grill. Arrange chicken on grill and cook for about 45 minutes-1 hour (depending on size of pieces, turning now and then to cook evenly.

  4. When chicken is done, transfer to a platter and serve with the sauce and some rice.

So that brings us to the end of this special Thai Grilled Chicken (Gai Yahng) recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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