Name: Thai Grilled Chicken (Gai Yang)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 5
Ingredients: 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1); Marinade:; 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) (Note 2); 6 cloves garlic , minced; 2 tbsp lime juice; 2 tsp finely chopped red chili (optional but recommended); 3 tbsp fish sauce; 2 tbsp Chinese cooking wine , sherry or sake (Japanese cooking wine) (Note 4); 1 tsp sesame oil (optional); 3 tbsp brown sugar or palm sugar; 2 tbsp honey (or 1 tbsp brown sugar); 1/2 tbsp black pepper (adjust to taste - this adds spiciness); To Serve:; Lime wedges; Red chili , finely sliced (optional); Cilantro / coriander leaves (optional)

1. This recipe can be made with any cut of chicken, just adjust the cooking time to suit. If using chicken breast, I recommend adding 1 tbsp of oil to the marinade to help with the caramelisation.

2. Lemongrass is readily available in supermarkets in Australia (Coles, Woolworths, Harris Farms). Peel the outer green layers off to expose the white part at the bottom of the stalk. Only use the white / very pale green parts - the other parts are tough and "reed" like.

3. This can also be baked in the oven at 180C/350F for around 35 to 40 minutes, depending on the size of your fillets. Turn once and baste at least once (preferably twice) using the remaining Marinade.

4. The cooking wine is an important ingredient in this so I really urge you to use it if you can. But if you cannot, then use chicken broth.

Thai Grilled Chicken (Gai Yang)

Ingredients

Marinade

To Serve

Steps

Notes

Nutrition Facts