Thai-Style Chicken

This is another good Thai-style chicken recipe that kids will like.

I made a few modifications to the recipe:

• Used 6 lb chicken thigh with skin and bone
• Doubled the marinade and marinaded for 2 hours before cooking
• To make the marinade, I only put the cilantro in the food processor and mixed the other ingredients by hand. I put some of the marinade inside the chicken skin.
• Baked for 35 min at 350 and an additional 20 min at 425.

 

Thai-Style Grilled Chicken (Gai Yang) Recipe (seriouseats.com)

Ingredients

• 6 cloves garlic
• 12 sprigs cilantro, including thick stalks
• 3 tablespoons (45g) palm or light brown sugar
• 2 teaspoons (10g) ground white pepper
• 1 teaspoon (5g) ground coriander
• 2 tablespoons (30ml) fish sauce
• 2 teaspoons (10ml) dark soy sauce
• 2 (3-inch) segments lemongrass (optional)
• 1 whole chicken, spine removed, split in half along the breastbone (used 6 lb chicken thighs with skin and bone)
• 1 recipe Thai-Style Sweet Chile Dipping Sauce

Directions

1.      Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

2.      Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

3.      When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

4.      Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

5.      Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.

 

Thai-Style Sweet Chili Dipping Sauce Recipe (seriouseats.com)

Ingredients

• 10 to 12 red Thai bird chilies, finely minced (see note)
• 4 cloves garlic, finely minced (about 4 teaspoons)
• 1/4 cup Asian fish sauce
• 1/2 cup palm or light brown sugar
• 3 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice

Directions

Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.