Kai Yang Isan

Kai yang from Thailand's northeastern Isan region is a national icon — spatchcocked chicken marinated in lemongrass, garlic, coriander, and fish sauce, then slow-grilled to golden, smoky perfection and served with jaew sauce and som tam.

Serves: 4

Ingredients

• 1 whole chicken (about 1.5kg / 3.3 lb), spatchcocked (backbone removed)
• 4 stalks lemongrass, white parts only, finely sliced
• 8 cloves garlic, roughly chopped
• 3 tbsp (30g) coriander roots and stems, chopped
• 3 tbsp (45ml) fish sauce
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15g) palm sugar
• 1 tsp (5g) white pepper
• 1 tsp (5g) ground turmeric
• 2 tbsp (30ml) vegetable oil

Jaew dipping sauce:

• 3 tbsp (45ml) fish sauce
• 2 tbsp (30ml) lime juice
• 1 tbsp (15g) toasted rice powder (khao khua)
• 1 tsp (5g) dried chilli flakes
• 1 tsp (5g) palm sugar
• 2 spring onions, sliced
• Fresh coriander leaves

Instructions

1. Pound lemongrass, garlic, and coriander root in a mortar to a rough paste. Add fish sauce, soy sauce, palm sugar, white pepper, and turmeric. Mix in oil.
2. Score chicken thighs and breasts 3-4 times each. Rub marinade thoroughly into and under the skin. Marinate at least 4 hours, preferably overnight.
3. Prepare a two-zone charcoal grill (hot side and cool side). Place chicken skin-side up over the cool side, cover, and grill 25-30 minutes until mostly cooked through.
4. Move to hot side, skin-side down, and grill 5-7 minutes until skin is golden-brown and charred in spots. Flip and finish 3-4 more minutes.
5. Rest 10 minutes before cutting into pieces.
6. Mix all jaew ingredients. Serve chicken with jaew sauce and som tam papaya salad.

Cook's Notes: Toasted rice powder (khao khua) is made by toasting raw glutinous rice in a dry pan until golden, then grinding it. It adds a nutty flavour and helps thicken the jaew sauce.