Thai Grilled Chicken | Gai Yang | ไก่ย่าง
Thai Grilled Chicken known as Gai Yang features crispy skin, succulent meat, and a garlicky, earthy flavor that is downright delicious. When combined with green papaya salad and sticky rice, it's hard to think of a better meal.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head garlic
- 1 teaspoon salt
- 1.5 teaspoons ground white pepper
- 3 Tablespoons honey
- 5 pound chicken ((or 2 cornish hens))
Instructions
- 1
Peel the head of garlic and put all cloves into the mortar and pestle. Pound the garlic until all cloves are broken down.
- 2
Add the salt and white pepper and continue pounding until a smooth paste is formed. Add the honey and mix until incorporated into the marinade.
- 3
Place the marinade in a large gallon size ziploc bag with the chicken or cornish hens. Massage the marinade into the chicken, then place in the refrigerator and allow to marinate for at least 2 hours, and up overnight.
- 4
Heat the oven to 350 degrees. Place the marinated chicken on the grill rack of a roasting pan and cook in oven for 1 hour. Turn the chicken over and cook on the other side for 20 additional minutes. Flip back to front side, turn the oven up to HIGH BROIL and cook for 8 more minutes to achieve crisp skin.
- 5
Serve chicken with green papaya salad and sticky rice. Don't forget the nam jim gai or nam jim jaew dipping sauces! Enjoy!