Gai Yang (Thai style grilled chicken)

Acn

I wanted to do something different on the egg today.  So after dealing with a mess in the basement, I opened a beer and put together a marinade containing garlic, cilantro, brown sugar, white pepper, coriander, tamari sauce, and fish sauce.  3 bone in/skin on chicken breasts got rubbed in the marinade and sat in the fridge for about 3.5 hours.



I put them on indirect at 375 until they hit an IT of 145, and then pulled the indirect piece and let the temp drift up to 415ish.  I left them raised direct and flipped and rearranged as needed.  I pulled and served with a salad of arugula, baby spinach, sliced peppers, and toasted pecans.

Thanks for looking!

Mattman3969

Nice..   Was there much heat?   They look damn pretty!!

Thatgrimguy

I'd tear that plate up. Looks great.

Acn

Thanks guys!  @mattman3969 - there wasn't a ton of heat; if it were just me, or just me and my wife, I might have added a couple of jalapeños, or a serrano, but with the 7 year old eating the same chicken, I didn't want to make it crazy spicy.

Mattman3969

Totally understand. 

Hawg Fan

Nice creative marinade.

caliking

Righteous! I've never tried tamari sauce the couple of times I made this, but will give it a try.

Acn

Thanks! @caliking - do you usually use soy sauce?  I think the tamari is a little deeper and more robust.

gdenby

Looks really good. I've read that "Thai hot" is sort of an Americanism, and that a lot of Thai food is really rather mild, nothing like the levels of heat in Szechuan.

We happened to have a couple of meals from a place called Pok Pok. Delicious, and subtly different from anything we'd ever had. The "hot" was really pretty moderate.

There's a cookbook out for it, and several recipes on line. I found the recipe for the chicken online, spelled Kai Yaang. You might like to look it up. Fairly similar to what you made, but It calls for whole Cornish hens, or a sufficiently small chicken if you can find one. Those are stuffed with a mix using lemongrass, which added a really nice touch. One of the things that was special was that the chicken was basted with oil in which sliced shallots had slowly been browned at a just simmering temperature till the shreds were crisp. That is something I've started to use w. other foods.

johnmitchell

Just stumbled across your post... That is top draw looking chicken.. Love the pic of the chicken marinading..Great cook and post..

pescadorzih

Good looking cook there. I'll have to try it.
Thanks for posting.

CPARKTX

That looks fantastic 

Acn

Thanks all!  I used 7 cloves of garlic, about 15 sprigs of cilantro (stems too), 2 tsp white pepper, 1 tsp ground coriander, 3 T light brown pepper, 3 tsp tamari and 2 T fish sauce.  Just blended it all up until the consistency looked good.

caliking

@Acn - I usually use soy, but tamari sounds like it would be better. Will give it a whirl some time.