Thai Grilled Chicken

Recipes for Thai Grilled Chicken

Thai Grilled Chicken Recipe – Gai Yang

3 to 4 whole chicken breasts
2 teaspoons whole black peppercorns
2 garlic cloves, finely minced
2 tablespoons chopped fresh coriander roots (cilantro), finely minced
1 tablespoon Asian fish sauce
1 cup well-stirred canned unsweetened coconut milk
Hot cooked rice
1. With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces.
2. With a mortar and pestle, or flat side with the sharp edge of the cleaver, blend peppercorns and garlic with a pinch salt to a smooth paste. Add coriander roots and pound or blend to a paste.
3. In a large non-metallic bowl stir together coriander paste, fish 44 sauce, and coconut milk. Add chicken and turn to coat well with marinade. Marinate chicken, covered, at room temperature 1 hour, or for several hours in refrigerator.
4. Prepare grill (or preheat broiler).
5. Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes. Brush
top of chicken lightly with marinade, discarding any remaining marinade, and turn chicken. Grill chicken until just cooked
through and juices run clear, 7 to 10 minutes more. (Alternatively, chicken may be broiled in same manner on
lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
6. Serve chicken with dipping sauce and cooked rice.
Serves 6.