Thai · Dinner
Charred Thai Grilled Chicken
Gai Yang
An Isaan grilled chicken plate marinated overnight in coriander root, garlic, white pepper, and fish sauce, charred over open flame until the skin crackles deeply, plated with sticky rice and a tangy jaew tamarind dipping sauce.
$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
742Calories
42gProtein
38gFat
58gCarbs
8gSugar
3gFiber
1240mgSodium
115mgChol
Goes well with
Cremant de LoireCremant de Loire — A refreshing pairing...
local
Singha lagerSingha lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Pound 6 coriander roots, 10 garlic cloves, and 2 tsp white pepper to fine paste. Whisk with 60ml fish sauce, 20ml soy sauce, 30ml oyster sauce, 20g palm sugar, and 60ml coconut milk. Slash both chicken thighs' skin in 3 deep cuts each, rub marinade into every surface, rest 5 minutes. Toast 40g glutinous rice in a dry pan over medium heat 5–6 minutes until deep amber and nutty, cool, pound to coarse powder.
2
Grill
Heat a ridged grill pan over medium heat 2 minutes until smoking hot. Lay both chicken thighs skin-side down, grill 12–14 minutes until skin chars and crackles. Flip, grill 8–10 minutes until cooked through and juices run clear. While chicken grills, whisk 40ml tamarind paste, 1 tbsp fish sauce, 20g palm sugar, 3 tsp chilli flakes, and sliced shallots 30 seconds until mahogany-glossy.
3
Rest and plate
Rest chicken 5 minutes under foil for juices to redistribute, then chop into 3cm strips. Divide 300g sticky rice between two plates, fan chicken pieces skin-side up alongside each portion, scatter half the rice powder over top, serve jaew sauce in a bowl on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) chicken thigh, bone-in and skin-on
- 6 coriander roots
- 10 garlic cloves
- 2 tsp ground white pepper
- 60ml (1/4 cup) fish sauce
- 20ml (1.3 tbsp) light soy sauce
- 30ml (2 tbsp) oyster sauce
- 20g (0.7 oz) palm sugar
- 60ml (1/4 cup) coconut milk
- 40ml (2.7 tbsp) tamarind paste
- 3 tsp Thai chilli flakes
- 40g (1.4 oz) glutinous rice
- 2 small shallots
- 300g (10.6 oz) cooked sticky rice