Aroy Aroy Thai BBQ Chicken – Gai Yang
(It’s best to marinate the chicken overnight and grill the next day)
8 chicken breasts (skin on) or 12 chicken thighs (skin on)
Charcoal or Gas Grill
8 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoons palm sugar
¾ cup water
20 garlic cloves – peeled
4 stalks lemongrass finely sliced
4 1/2 tablespoons black pepper corns
6 coriander roots
4 tablespoons of lime juice
Peel the gloves of garlic.
Thinly slice 2 stalks of lemongrass and cut off the roots of 6 washed stalks of coriander.
Pound these ingredients in a mortar and pestle or blend in a food processor until a coarse paste has formed.
Put paste ingredients in a mixing bowl, and add 4 tablespoons of light soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar, and lime juice. Mix everything together while adding about 8 tablespoons of water to the mixture.
In a large pan or mixing bowl start to rub the marinade on the chicken, making sure the paste goes into all parts of the chicken. Cover and refrigerate overnight.
The coals should be at a low even heat. If using a gas grill set burners on low heat.
Place chickens on the grill and flip them after 10 minutes. Baste occasionally and grill for another 10-15 minutes on low heat until golden brown.
Slice chicken and serve with Green Papaya Salad and Sticky Rice.