Thai Grilled Chicken Southern-Style (ไก่ย่างปักษ์ใต้)
Author: Leela
Recipe type: Main Dish, Entree, Meat
Prep time:
Cook time:
Total time:
Serves: 4
- One 4-lb whole chicken, spatchcocked and thoroughly pricked with a fork
- 4 large cloves garlic, peeled
- 1½ teaspoons whole white peppercorns
- 2 cilantro roots or ¼ cup of finely-chopped cilantro stems
- 1 tablespoon ground turmeric
- 2 tablespoons Thai fish sauce (or 2 tablespoons light soy sauce)
- 2 tablespoons oyster sauce
- ¼ cup palm or brown sugar, packed
- In a food processor, blend everything but the chicken together to form a paste.
- Thoroughly rub the chicken with the marinade, going underneath the skin where possible.
- Let the chicken marinate in a covered bowl, chilled, for 5-6 hours to overnight.
- Grill on low coals until the skin is charred and the thighs release clear juices when punctured.
- Let the chicken rest for 15 minutes before carving.
- Serve with steamed sticky rice and Thai sweet chilli sauce or Thai dried chilli sauce (or mix the two together using 1:1 ratio).
Recipe by SheSimmers at https://shesimmers.com/2010/06/thai-grilled-chicken-gai-yaang-southern.html
2.2.8