Gai Yang (ไก่ย่าง)

Gai Yang is Thailand's definitive grilled chicken, originating in Isan (northeastern Thailand) and now the nation's most beloved street food. The marinade relies on lemongrass, coriander root, garlic, and fish sauce — ingredients that together create a savory, aromatic crust over charcoal. The birds are butterflied and pressed flat between bamboo grids, grilled slowly over glowing coals, and served with sticky rice and the fiery dipping sauce nam jim jaew, made from toasted dried chillies, fish sauce, and tamarind. At roadside stalls across Thailand, the intoxicating smoke from Gai Yang grills is the surest signal that lunch is ready.

Serves: 4

Ingredients

Chicken and marinade:

• 1 whole chicken, about 1.5 kg (3.3 lb), butterflied (backbone removed)
• 4 stalks lemongrass, white part only, finely sliced
• 6 coriander roots (or stems), roughly chopped
• 8 garlic cloves
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp palm sugar or brown sugar
• 1 tsp white pepper
• 2 tbsp coconut milk

Nam Jim Jaew (dipping sauce):

• 2 tbsp fish sauce
• 2 tbsp tamarind water
• 1 tbsp palm sugar
• 1 tsp toasted dried chilli flakes
• 1 tbsp toasted rice powder (khao khua)
• 2 spring onions, sliced
• Fresh coriander

Instructions

1. Blend lemongrass, coriander root, garlic, fish sauce, oyster sauce, palm sugar, white pepper, and coconut milk into a smooth paste.
2. Score the chicken thighs deeply and rub the marinade all over and under the skin. Marinate for at least 2 hours, preferably overnight in the fridge.
3. Make nam jim jaew: stir together fish sauce, tamarind water, and palm sugar until dissolved. Add chilli flakes, toasted rice powder, spring onions, and coriander. Set aside.
4. For charcoal grilling: arrange coals to one side for indirect heat. Grill the chicken breast-side up over indirect heat for 25 minutes, then flip and move directly over coals for 10–12 minutes until the skin is charred and an instant-read thermometer reads 74°C (165°F) at the thickest part.
5. Rest 10 minutes before cutting into pieces. Serve with sticky rice and nam jim jaew.

Cook's Notes: Toasted rice powder (khao khua) is made by toasting raw jasmine rice in a dry pan until golden, then grinding coarsely — it adds an irreplaceable nutty texture to the dipping sauce. Coriander roots are sold at Thai grocery stores; substitute stems if unavailable.