Thailand Gai Yung (Grilled Chicken)
Gai yung is a popular grilled chicken dish, typically enjoyed with green papaya salad and sticky rice. Overnight marinating makes this a time-consuming dish to make at home and explains its popularity as a street food. The dipping sauce is a tangy combination of sweet, sour, and salty tastes—a characteristically Thai flavor combination. Recipe Servings: Serves 4
Prep Time
8 hours
Cook Time
20 minutes
Total Time
8 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs (750 g) boneless cubed chicken 2 Tbsp (30 ml) chopped lemongrass 2 Tbsp (30 ml) soy sauce 1 Tbsp (15 ml) ground coriander 5 Tbsp (75 ml) fish sauce, divided 3 Tbsp (45 ml) palm sugar, divided 1½ tsp (7.5 ml) salt 4 cloves finely chopped garlic 2 Tbsp (30 ml) tamarind paste ½ cup (120 ml) warm water 1 tsp (5 ml) hot chili paste ½ cup (120 ml) chopped cilantro lime juice, as needed
Directions
- Chicken: Rub and marinate chicken in lemongrass, soy sauce, coriander, 2 tablespoons (30 ml) fish sauce, 1 tablespoon (15 ml) palm sugar, and 1 teaspoon salt. Cover and refrigerate overnight. Soak bamboo skewers overnight to prevent burning. Put chicken on skewers and grill about 6 minutes on each side. Baste chicken with marinade to keep it moist during cooking. Sauce: Dissolve tamarind paste in warm water. Add chili paste, remaining fish sauce, remaining palm sugar, remaining salt, and cilantro. Bring to gentle boil over medium heat. Taste and adjust seasonings. Use lime juice to make sauce more sour if needed.
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