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Traditional Thai seasonings of black pepper,
garlic, coriander root, and fish sauce are combined here with
coconut milk, making the chicken especially succulent and flavorful.
Thai Grilled Chicken
- Gai Yang
- 3 to 4 whole chicken breasts
- 2 teaspoons whole black peppercorns, ground
in a spice grinder
- 2 garlic cloves, finely minced
- 2 tablespoons chopped fresh coriander
roots (cilantro), finely minced*
- 1 tablespoon Asian fish sauce
- 1 cup well-stirred canned unsweetened
- Hot and Sweet Dipping Sauce (recipe follows)
- Hot cooked rice (Preferably Jasmine rice)
- With a cleaver or poultry shears halve
chicken breasts and cut each half crosswise into 4 pieces.
- With a mortar and pestle, or flat side
with the sharp edge of the cleaver, blend peppercorns and garlic
with a pinch salt to a smooth paste. Add coriander roots and
pound or blend to a paste.
- In a large non-metallic bowl stir together
coriander paste, fish sauce, and coconut milk. Add chicken and
turn to coat well with marinade. Marinate chicken, covered, at
room temperature 1 hour, or for several hours in refrigerator.
- Prepare grill (or preheat broiler).
- Grill chicken, skin sides down, on a lightly
oiled rack set 5 to 6 inches over glowing coals until browned,
7 to 10 minutes. Brush top of chicken lightly with marinade,
discarding any remaining marinade, and turn chicken. Grill chicken
until just cooked through and juices run clear, 7 to 10 minutes
more. (Alternatively, chicken may be broiled in same manner on
lightly oiled rack of a large broiler pan about 4 to 6 inches
- Serve chicken with dipping sauce and cooked
*If the roots are unavailable, use 1/4
cup finely chopped coriander/cilantro leaves.
Hot and Sweet Dipping Sauce
- Nam Jeem Guy Yang
- 1/2 cup cider vinegar or distilled white
- 1/2 cup sugar
- 4 large garlic cloves, mashed to paste
with pinch of salt
- 1/4 teaspoon salt
- 1 1/2 teaspoons dried hot red pepper flakes
- In a small saucepan bring vinegar to a
boil. Stir in sugar and simmer 5 minutes. Remove from heat and
stir garlic paste and red pepper flakes into vinegar. Cool.
- Serve sauce at room temperature in individual
condiment bowls for dipping.
Makes about 1/2 cup.
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