Gai Yang Thai Barbecued Chicken
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus overnight marinating time
Cooking time: 45 minutes
Makes 6 chicken thighs to serve 6
- 5 garlic cloves, peeled
- 1 stick, 20g/0.7ozs lemongrass
- 1 red shallot
- 1 inch coriander root*
- 1 small red chilli
- 50ml/1.7flozs peanut oil or rice bran oil (or neutral oil)
- 30ml/1floz light soy sauce
- 30ml/1floz kecap manis
- 30ml/1floz oyster sauce
- 30ml/1floz fish sauce
- 1 tablespoon palm sugar
- 2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 1.4kgs/3lbs chicken thighs, skin on (or your favourite cut, dark meat is preferable if you are grilling it)
If you are unable to get coriander root then use around 6x 1 inch stems)
Step 1 - Blend the garlic, lemongrass, shallot, coriander root, chilli, oil, soy sauce, kecap manis, oyster sauce, fish sauce, palm sugar, turmeric, ground coriander, white pepper and salt together to form a paste.
Step 2 -Cut slashes into the skin of the chicken thighs. Place the chicken and marinade into a ziplock bag and distribute the marinate by massaging the bag. Allow to marinate overnight in the fridge.
Step 3 -One hour before you want to cook this, take the chicken out of the fridge and place on the bench to take the chill off it. Preheat oven to 180C/350F and place the chicken in a parchment lined baking dish and roast for 45 minutes. Brush the juices on top of the skin once or twice. You can also cook this on the grill if you prefer. I actually like to finish this off on the charcoal to give it that extra amount of char to it while still keeping it moist. Serve this with sweet chilli sauce.