A classic Thai street food, this grilled Thai Chicken is so good that it almost converted a vegetarian.
Traditional Thai Chicken
The marinade for this chicken is insane.
The flavour is so good and I honestly think youll regret it if you dont make a double batch.
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Because I promise, you will eat more than your fair share.
BUT….theres a line.
A line between a recipe staying true to its roots and being completely westernised.
Not that there is anythingwrongwith westernising something.
In fact, some of the most popular (and delicious!)
Asian dishes in western countries arent even found in Asia like Singapore noodles.
This Thai Grilled Chicken is a classic example of staying on the authentic side of the line.
Even throughout Thailand, there are so many variations of Gai Yang.
Different from region to region, restaurants to street food vendors to home style versions.
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But there are two key ingredients that make this authentic Thai lemongrass and fish sauce.
Omit either of these, and you cant call it real!
Traditionally, Gai Yang is served with a dipping sauce.
I like making this with chicken thighs because it is such a juicy cut.
So instead, I incorporate the flavour of the dipping sauce into the Marinade.
you’re able to make this with you favorited chicken cut, just adjust the cooking time.
It is traditionally cooked over hot coals so you get that wonderful smokey flavour.
I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.
