Gai Yang (Grilled Chicken)

Must Try

Chicken Honey Soy and Chili Stir Fry with Noodles

A quick and easy to make Asian recipe consisting of chicken,vegetables and noodles, stir-fried in a delightful sweet & spicy sauce made of honey,...

Kimchi Fried Rice with Poached Egg

Ingredients 1 cup kimchi, chopped 2 cups cooked rice 3 teaspoons sesame oil 1 teaspoon finely chopped green onions 1 tablespoon black sesame seeds 1 teaspoon sesame seeds 1 teaspoon salt Cooking...

Crispy Kale Leaves

Ingredients 2 bunches kale, stemmed and torn into large pieces ¼ cup extra-virgin olive oil ¾ teaspoon ground pepper 1 teaspoon kosher salt ¾ teaspoon Sumac, ground, optional 2 tablespoons almonds,...

Ham and Cheese Sliders

Ingredients 24 honey ham slices 24 small slices Swiss cheese 24 white dinner rolls 1/3 cup mayonnaise Poppy seed sauce 1 tablespoon poppy seeds ½ cup butter, melted 1 ½ tablespoon yellow...

Ingredients

6 cloves of garlic
12 sprigs cilantro, including thick stalks
3 tablespoons palm or light brown sugar
2 teaspoons ground white pepper
1 teaspoon ground coriander
2 tablespoons fish sauce
2 teaspoons dark soy sauce
2 (3-inch) segments lemongrass (optional)
1 whole chicken, spine removed, split in half along the breast bone

Procedure

* Mince garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass altogether until it is in a rough paste form using a food processor(or manually) to create the marinade.

* Thread the chicken on a skewer and rub the marinade on the surface and place them on a casserole dish to marinate in the refrigerator for at least 2 hours (overnight for best result).

* Place the chicken on a preheated charcoaled grill.

* Cover the grill with vents for a much richer cooking and place the legs on the hotter side with skin side up. Open bottom vents of the grill. Cook until your instant-read thermometer to the deepest part of the breast reaches 140F for 45minutes. Flip the chicken to its side skin-down with the breast being on the cooler side. Cook until skin is crisp and make sure the instant read thermometer registers 145F to 150F for 3 minutes. To make sure the chicken does not burn before the desired temperature, place it on the cooler side. This will bring you to a chicken worth biting. Enjoy.

Previous articleBeef Stroganoff
Next articleKhao Tom
- Advertisement -
- Advertisement -

Latest Recipes

Rice Vermicelli Salad

Ingredients 300 grams prawns, shelled, deveined and heads removed 200 grams rice sticks 2 tablespoons granulated palm sugar (or brown sugar) ¼ cup lime juice 1 red bell pepper,...

Chicken Honey Soy and Chili Stir Fry with Noodles

A quick and easy to make Asian recipe consisting of chicken,vegetables and noodles, stir-fried in a delightful sweet & spicy sauce made of honey,...

Kimchi Fried Rice with Poached Egg

Ingredients 1 cup kimchi, chopped 2 cups cooked rice 3 teaspoons sesame oil 1 teaspoon finely chopped green onions 1 tablespoon black sesame seeds 1 teaspoon sesame seeds 1 teaspoon salt Cooking...

Crispy Kale Leaves

Ingredients 2 bunches kale, stemmed and torn into large pieces ¼ cup extra-virgin olive oil ¾ teaspoon ground pepper 1 teaspoon kosher salt ¾ teaspoon Sumac, ground, optional 2 tablespoons almonds,...

Ham and Cheese Sliders

Ingredients 24 honey ham slices 24 small slices Swiss cheese 24 white dinner rolls 1/3 cup mayonnaise Poppy seed sauce 1 tablespoon poppy seeds ½ cup butter, melted 1 ½ tablespoon yellow...
- Advertisement -

More Recipes Like This

- Advertisement -