Samui Wining & Dining
Thai Recipe

Thai Style Barbecue Chicken - Gai Yang

Thai Style Barbecue Chicken - Gai YangBarbecued chicken is definitely a winner, especially if you're in a hot climate. Your guests’ enthusiasm may wane though if you're attempting to make this during a hard-hitting winter – the tastes of this barbecue are all light and summery, and are ideal for a dinner in a garden or on a balcony.

- 4 pieces chicken
- 3 cloves of garlic, crushed and finely chopped
- 1 tbsp grated fresh ginger
- 1 tbsp chopped fresh coriander leaves
- 1½ tbsp lime juice
Method :

First keep in mind that for the sauce, you may need to do some testing as you add ingredients – you may want to adjust according to your tastes. (It goes without saying that you shouldn’t taste anything once it’s been in contact with raw chicken.) Combine the garlic, ginger, coriander and lime juice in a big bowl then add the chicken and mix well. Cover and place in the fridge for at least a couple of hours or better still, overnight.

Next, prepare the barbecue. Grilling the chicken can be done over gas and this will work just fine, but the best way is to do what Thais have traditionally done for centuries, use a bed of red hot charcoal as this will add extra flavour to the chicken. Even if the dish is a cinch to make, you may need to get quite a bit of experience first when using Thai-style barbecues, especially if they're the very small type favoured by food vendors. You need the barbecue to be hot but not so much that the chicken burns. You may need to tone down the heat so that the coals don’t scorch the chicken. How do you do that? Simply use some leftover ashes from your last barbecue!

Once you're satisfied that the charcoal is ready, it’s time to put the chicken on. Use an oiled grill and cook until browned on one side, before flipping over and cooking on the other. Expect to hear at most a soft sizzle. If it’s loud it means it’s too hot. If you see flames shooting up, then remove the chicken and let your barbecue cool down.

Make sure the meat is done; test by cutting it and seeing if the interior is white. If even remotely pink, continue to barbecue.

Serve the chicken as hot as possible along with sticky rice and a spicy dipping sauce.


Dimitri Waring


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