19min 4 ppl
Gai Yang (Isaan Grilled Chicken)
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 4 steps
Easy: ≤30 min and ≤6 steps
300 kcalper person
Protein 33g
Carbs 6g
Fats 15g
About this dish
Chicken thigh marinated in garlic, coriander root and fish sauce, threaded onto skewers and grilled hard until charred at the edges and juicy within.
Allergy Info
Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovescrushed4
- Coriander rootfinely chopped2
- Lime juice1 tbsp
- Limescut into wedges, to serve1
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into thick strips600 g
Dried Goods
- Palm sugar1 tbsp
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Fish sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Griddle pan
- Bamboo skewers
- Chopping board
- Sharp knife
- Mixing bowl
- Meat thermometer
- Tongs
Method
1
Crush the garlic and finely chop the coriander root, then whisk together with the fish sauce, palm sugar, white pepper, lime juice and oil in a mixing bowl to make the marinade.
Approx. 5 minutes
2
Cut the chicken thighs into thick strips, toss in the marinade and thread onto the bamboo skewers.
Approx. 9 minutes
3
Heat a griddle pan over high heat and grill the skewers for 5 minutes per side, basting with any remaining marinade, until charred and the chicken reaches 74°C on a meat thermometer.
Approx. 10 minutes
4
Rest for 3 minutes, then serve with the lime wedges.
Approx. 3 minutes
