Name: Thai Grilled Chicken (Gai Yang)
Yield: Serves 6 as part of a sticky rice meal
Cuisine: Thailand
Ingredients: 3 tablespoons Thai fish sauce; 3 pounds chicken breasts or breasts and legs, chopped into 10 to 12 pieces (see Note); Pinch of salt; 2 tablespoons chopped coriander root, minced (see Note); 2 teaspoons black peppercorns; 2 cloves garlic; 1 cup canned coconut milk

Preparation info

Serves
6
as part of a sticky rice meal

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

For connoisseurs of grilled chicken, Thailand is paradise. Grilled chicken, called gai yang, is a common street food and restaurant specialty, and though it is most closely associated with the regional cuisine of the northeast, each region has its own distinctive ways of marinating and grilling chicken.

This recipe is our new favorite version, one we learned while staying in south Thailand near the town of Tap Sa Kae. Coconut milk is added to the marinade, giving the chicken