Thai Grilled Chicken (Gai Yang)
I used country style pork ribs. Baked in the oven, then grilled. Reduce the marinade in a sauce pan and use to baste the ribs on the grill.
Ingredients
- 2 lb chicken thigh filets, skinless and boneless
- 1 large lemongrass stalk, white part only, finely chopped. Substitute lemongrass paste
- 6 cloves garlic, minced
- 2 Tbsp lime juice
- 2 tsp finely chopped red chili (optional but recommended)
- 3 Tbsp fish sauce
- 2 Tbsp chinese cooking wine (substitute mirin or dry sherry)
- 1 tsp sesame oil
- 3 Tbsp brown sugar
- 2 Tbsp honey
- 1/2 Tbsp black pepper
Instructions
Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3). Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove. Cook the chicken until golden brown - around 3 minutes each side. Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
This can also be baked in the oven at 180C/350F for around 35 to 40 minutes, depending on the size of your fillets. Turn once and baste at least once (preferably twice) using the remaining Marinade.
Comments (0)
No comments yet. Be the first to comment!