Gai Yang-Marinated Grilled Chicken- Thai Street Food
If you’ve ever walked through a Thai night market, you’ve smelled Gai Yang long before you saw it. Marinated with garlic, cilantro root, fish sauce, and pepper, then grilled over charcoal on skewers until smoky and caramelized, it’s one of Thailand’s most beloved street foods—and surprisingly easy to recreate at home.
It is easy to prepare and goes great with a salad and steamed rice. If you want combine this with some wonderful garlic noodles, here's a recipe, Addictive Vietnamese Garlic Butter Noodles Recipe
I have also used it on pork (Moo Yang) and beef and it is just as good. The key is to use the best ingredients and make sure to let it marinate overnight.
In the mood for seafood, here's a great recipe to try, Thai Shrimp and Basil Stir-Fry-Phuket Style
Here's a wonderful Thai salad, Authentic Thai Minced Shrimp and Pork Salad (Lon Kung Moo Sub)
Or the classic salad, Gai Larb- The Classic Thai Chicken Salad
Or a personal favorite, Gai Pad Prik – Thai Chicken with Chilies
Or a less spicy dish, Thai Ginger Chicken- Gai Pad King
No Thai grilled chicken is complete without Nam Pla Prik, the spicy fish sauce dipping sauce found on tables throughout Thailand. Authentic Thai Dipping Sauce Recipe
Looking for the perfect side dish to serve with Gai Yang? Try my authentic Thai Basil Chicken (Pad Kra Pao), one of Thailand’s most beloved street-food dishes.Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish
And of course, My Favorite Recipes
Easy way to get a hard to find Thai ingredient.
One of the most elusive ingredients are coriander/cilantro roots, as most markets cut them off for display purposes. I have a handy work around. Every year I plant a big batch of cilantro in my raised beds. Since cilantro tends to bolt, I am always planting new seeds so I’ll have a supply all summer. But, here’s the trick, when the bunch starts to bolt, just pull it up roots and all and rinse it off and cut off the roots and freeze them. Then when you are ready to make your authentic Thai Gai Yang, you will have easy access to one of the culinary world’s most elusive ingredients.
Ingredients:
2 lbs of Chicken. I prefer boneless skinless thighs.
½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find, so stems will work perfectly.
6 cloves Garlic
1 Tbsp freshly ground Black Peppercorns
3 Tbsp Thai Fish Sauce
1 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
1 Tbsp Sugar
1 Lime, juiced.
Dash of Vegetable Oil, helps the marinade adhere to the meat.
Preparation:
Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you're feeling adventurous, you can also use a mortar and pestle.
Pour over the meat and refrigerate for at least overnight. Then remove from the marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking.
Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Authentic Thai Street Food: Marinated Grilled Chicken This is the most wonderful marinated grilled chicken dish. It is a staple in Thailand on most any street corner and it is delicious. It is super easy to prepare and goes great with a salad and steamed rice. BowlAir Fryer 2 lbs of Chicken. I prefer boneless skinless thighs.½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find (so stems will work perfectly.)6 cloves Garlic1 Tbsp freshly ground Black Peppercorns3 Tbsp Thai Fish Sauce1 Tbsp Soy Sauce2 Tbsp Oyster Sauce1 Tbsp Sugar1 Lime (juiced.)Dash of Vegetable Oil (helps the marinade adhere to the meat.) Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you’re feeling adventurous, you can also use a mortar and pestle.Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking. You can also oven roast, but I suggest 425F.Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce. If you enjoy my recipes, subscribe at Join the Kitchen Main CourseThaichicken, Thai
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