Thai Grilled Chicken ไก่ย่าง
 
 
Author:
Cuisine: Thai
Ingredients
For the chicken:
  • 4 kilos of chicken*
  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons palm sugar
  • 1 tablespoon dark sweet soy sauce (substitute some Indonesian kecap manis)
  • 8 tablespoons water
  • 4 heads garlic (approx. 30 – 40 cloves), peeled and chopped
  • 2 stalks lemongrass, chopped
  • 2.5 tablespoons black peppercorns
  • 8 coriander roots, chopped
Instructions
  1. If you have a mortar and pestle, add the garlic, coriander roots, lemongrass and peppercorns in increments and pound them until you've used up all the chopped garlic, coriander roots and lemongrass and you have a chunky, paste like mixture. If you don't have a mortar and pestle, you can add your garlic, lemongrass and coriander roots and process until you have a chunky, paste like mixture.
  2. Now add your soy sauce, fish sauce, palm sugar, dark soy sauce and water to your garlic, lemongrass, coriander, peppercorn mix.
  3. Rub the marinade mixture all over your chicken.
  4. Transfer your chicken to a ziploc bag or tupperware and let it rest in the fridge for at least 2-4 hours or even better, overnight.
  5. The next day, take out the marinated chicken and let it rest at room temperature for at least 30 minutes before grilling.
  6. Set up your grill and you want low, even heat.
  7. Grill the chicken until browned and cooked through.
Notes
*The original recipe from eatingthaifood.com calls for 2 whole chickens at 1.8 kilos each. We like to use chicken thighs instead and so we just marinade a total of about 4 kilos of chicken thighs.
You can purchase palm sugar, dark soy sauce, lemongrass and fish sauce at any Asian grocery store. If you cannot find palm sugar, you can substitute brown sugar instead.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/thai-grilled-chicken-%e0%b9%84%e0%b8%81%e0%b9%88%e0%b8%a2%e0%b9%88%e0%b8%b2%e0%b8%87/