gai yang - barbecue chicken from Thailand

An Egg Downunder · September 2006

<p />We love cooking this traditional Thai chicken dish in the egg as it really needs a charcoal flavour to be authentic.[p]It uses boned chicken thigh fillets (about six) marinated in:[p]A couple of tablespoons of (finely sliced) lemon grass
The same amount of finely sliced coriander (cilantro for the Californians hiding among you) roots and leaves
A couple of teaspoons of garlic
A teaspoon of fresh ginger
2 tablespoons of oyster sauce
1 tablespoon of honey
1 tablespoon of fish sauce
1 tablespoon of black pepper[p]Serve with jasmine rice and stir fried capsicum/chilli/red onion/beans/ bamboo slices cooked in coconut cream and Thai green curry paste.

Unknown · September 2006

Egg Downunder,

Your recipe sounds great. I had a question about the lemongrass. How finely does that need to be chopped? I have some growing in my garden and recently tried to create a marinade with it. I had chopped it to about 1/2 centimeter pieces and found it stuck to the meat. It seems to have very tough/abrasive texture and I was wondering how fine it needed to be chopped in order for it not to be noticeable tough.

I ended up trying to remove the pieces before I cooked the meal, but it sounds like you keep it on the chicken. It was hard to even get the lemongrass off the chicken as it was so abrasive it adhered quite well to the meat.

I love the fragrqance of lemon grass, but the texture kind of reminds me of that grass (razor grass ?) that will give you papercuts when you walk through it.

gdenby · September 2006

An Egg Downunder,[p]Thanks for the recipe. I don't have any oyster sauce handy, but know where I can pick some up. The chicken looks like something to try soon. Have you ever tried it with breasts?[p]gdenby

Big Daddy - OCT · September 2006

gdenby,
Yummy! Going to have to give that a try! Reminds me of high school in Bangkok...but that's a whole nother story [p]Bruce

Grillicious · September 2006

An Egg Downunder, looks and sounds good. I'll have to give it a try. What is capsicum? I thought it was the hot stuff inside peppers.

badbruce · September 2006

Morning An Egg Downunder,
What is the marinating tie for that. Being chicken I would think 2 hours would be fine.
But thinking sometimes gets me in trouble.
Cheers,
bruce

DobieDad · September 2006

Grillicious,[p]Capsicum is the Australian term for what we call green pepper.[p]DD

Unknown · September 2006

Grillicious,[p]I think it's a bell pepper.

dhuffjr · September 2006

An Egg Downunder,
Dumb question. I've never bought these before but was thinking about trying them for adobo chicken instead of the bone in thighs to eliminate the picking through the bones. Do the filets have lots of the little tendons left in it?

WooDoggies · September 2006

An Egg Downunder,[p]Thats sounds really good especially with your coconut curry.
How long did you marinate the chicken and what was your time and temp on the cook? Thanks for the recipe![p]john

WooDoggies · September 2006

dhuffjr,[p]The boneless skinless ones we get are ready to cook but it is a good idea to check them over just in case something was missed.
We use them in a lot of dishes here... best cut on the chicken![p]john

Unknown · September 2006

WooDoggies,[p]I agree. I have a local place that has them on sale all the time for 79¢ a pound. I've found that they freeze good and if you take them out in the morning, they will defrost by dinner time... These are my kids favorites...

Unknown · September 2006

fishlessman,[p]Trust me, Iunderstand... But I took a vow, that I'm not worry about stuff that is out of my control... That stuff is out of my control and me worrying about it will only make me sick... So I don't worry about it...

Haggis · September 2006

Big Daddy - OCT,[p]Which school? International? When?

An Egg Downunder · September 2006

badbruce,[p]I kept it in the marinade for about three hours - but I've left it all day or overnight in the past without any problems.

An Egg Downunder · September 2006

Grillicious,
Sorry about that - it's what we call peppers downunder. The ones I used would be the large mild variety.

An Egg Downunder · September 2006

gdenby,[p]I always use thighs on the grill. I find they cook through more evenly, have a bit more flavour and the extra fat keeps them moist.

An Egg Downunder · September 2006

WooDoggies,[p]These can be left in the marinade from a couple of hours to overnight. I grilled them direct on a raised grate. The temp was about 350-400. I didn't notice the time - just cooked them until a crust appeared.

An Egg Downunder · September 2006

An Egg Downunder,[p]Oops - that should be a teaspoon of cracked black pepper. [p]I have to admit I rarely measure ingredients. I tend to cook free range - tossing in stuff until it looks about right. It works for me - most of the time!

An Egg Downunder · September 2006

I really should not write recipes.[p]Another thing I forgot to add was that the ingredients need to be mixed together with some coconut milk or cream -about a cup should be enough. But you could use more if you wanted a milder flavour.

Big Daddy - OCT · September 2006

Haggis,
Yessiree, ISB class of '84. How about you?[p]Bruce

gai yang - barbecue chicken from Thailand

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