Gai Yang

1. 1

   Prepare the marinade paste

   Using a Thai mortar and pestle, pound the garlic cloves, sliced lemongrass, coriander roots, and black peppercorns together until they form a coarse, fragrant paste. Pound until the oils are released and you can smell the aromatic herbs. This traditional method extracts more flavor than using a food processor. Alternatively, use a stick blender or food processor to blend until a coarse paste forms.

   NaNh NaNm

   Tips:

   • • Take your time pounding to release the essential oils
   • • A Thai granite mortar and pestle works best for this task
2. 2

   Mix the complete marinade

   In a bowl, combine the pounded paste with fish sauce, light soy sauce, dark sweet soy sauce, palm sugar, and water. Stir well until the sugar dissolves completely. Add the neutral oil and mix thoroughly. The marinade should be chunky and aromatic with a balanced sweet-salty flavor profile.

   NaNh NaNm

   Tips:

   • • Taste the marinade and adjust seasoning if needed
   • • The marinade should be quite strong as it will dilute when absorbed by the chicken
3. 3

   Prepare the chicken

   If using whole chickens, butterfly them by cutting along one side of the backbone from tail to neck, then remove the backbone. Flip the chicken over and press down firmly on the breastbone to flatten it completely. For chicken thighs, leave whole or score the meat lightly to help marinade penetration.

   NaNh NaNm

   Tips:

   • • Save the backbone for making stock
   • • Ensure the chicken lies completely flat for even cooking
4. 4

   Marinate the chicken

   Place the chicken in a large container or zip-lock bag. Pour the marinade over the chicken, making sure to coat every surface thoroughly, including under the wings and in all crevices. Massage the marinade into the meat. For whole chickens, you can insert bamboo skewers crosswise through the chicken to help it stay flat during grilling. Cover and refrigerate for at least 3 hours, but preferably overnight (8-24 hours) for maximum flavor.

   NaNh NaNm

   Tips:

   • • Marinating overnight gives the best flavor
   • • Turn the chicken occasionally during marinating
   • • Reserve some marinade for basting during cooking
5. 5

   Prepare the grill

   Prepare a charcoal grill by lighting the charcoal and letting it burn until covered with white ash. Arrange coals for medium heat (not scorching hot). If using a gas grill, preheat to medium-high then reduce to medium. The key is low, even heat for slow cooking that allows the chicken to cook through without burning the exterior.

   NaNh NaNm

   Tips:

   • • Charcoal gives the most authentic smoky flavor
   • • Maintain consistent medium heat throughout cooking
   • • Have a cooler zone on the grill to move chicken if it browns too quickly
6. 6

   Grill the chicken

   Remove chicken from marinade, letting excess drip off but keeping it well coated. Place chicken on the grill skin-side down. Cook for 20-25 minutes before the first flip, basting occasionally with reserved marinade. Continue grilling, flipping every 15-20 minutes and basting regularly. For whole chickens, total cooking time is 60-90 minutes. For chicken thighs, cook 5-6 minutes per side until golden brown and cooked through. The chicken is done when the skin is golden-bronze, slightly charred in places, and the internal temperature reaches 75°C (165°F).

   NaNh NaNm

   Tips:

   • • Don't flip too often - let the chicken develop color
   • • Watch for flare-ups from dripping fat
   • • Use a meat thermometer to check doneness
   • • The meat should be tender and juicy, cooked to the bone
7. 7

   Rest and serve

   Remove the chicken from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. If using whole chickens, remove bamboo skewers carefully, then use a cleaver to halve the chicken lengthwise and separate into serving pieces (drumsticks, wings, breast pieces). Serve immediately with sticky rice, som tam, and nam jim jaew dipping sauce.

   NaNh NaNm

   Tips:

   • • Use a sharp cleaver for clean cuts through the bone
   • • Garnish with fresh cilantro and lime wedges
   • • Serve hot for the best experience

• •Marinating overnight gives exponentially better flavor penetration and tenderness
• •A Thai granite mortar and pestle extracts more flavor from the aromatics than a food processor
• •Charcoal grilling provides the authentic smoky flavor that defines Gai Yang
• •Bamboo skewers help keep whole chickens flat for even cooking and make flipping easier
• •Baste regularly with marinade during grilling to build up layers of flavor and prevent drying
• •Don't rush the cooking - low and slow is key for juicy, tender chicken
• •If the skin is browning too quickly, move the chicken to a cooler part of the grill
• •For extra crispy skin, finish over higher heat for the last few minutes
• •Save any leftover marinade for basting, but stop basting 15 minutes before the chicken is done

• •
  Sticky rice (khao niao) - the essential accompaniment
• •
  Som tam (green papaya salad) - provides refreshing contrast
• •
  Nam jim jaew - spicy-tangy dipping sauce with toasted rice powder
• •
  Grilled vegetables - eggplant, tomatoes, shallots
• •
  Thai cucumber salad - cool and crunchy
• •
  Fresh herbs - cilantro, mint, Thai basil
• •
  Lime wedges - for squeezing over the chicken
• •
  Beer or Thai iced tea - traditional beverage pairings

Gai Yang has its roots in Laos, where it is known as 'ping kai,' and gained immense popularity in Thailand's Isan (northeastern) region, which shares strong cultural and culinary ties with Laos. The dish emerged as quintessential street food, with vendors setting up charcoal grills along roadsides and at markets, cooking whole butterflied chickens throughout the day. The aromatic smoke and irresistible smell of grilling chicken has made Gai Yang vendors a fixture in Thai streets for generations. Originally a simple preparation of chicken, salt, and charcoal, the recipe evolved to include the complex marinade of lemongrass, garlic, and aromatics that defines it today. Gai Yang represents the Isan philosophy of bold, direct flavors and communal eating - the whole grilled chicken is meant to be shared family-style with sticky rice and papaya salad. It has transcended its regional origins to become one of Thailand's most beloved dishes, found everywhere from street corners to upscale restaurants, and has become an ambassador of Thai cuisine internationally.

Authentic Gai Yang is defined by several key elements: the use of a traditional mortar and pestle to pound the marinade ingredients (extracting more essential oils than blending), slow grilling over real charcoal (not gas) for that distinctive smoky flavor, and the inclusion of coriander root which provides an earthy, slightly citrusy foundation to the marinade. True Isan-style Gai Yang uses whole chickens that are butterflied and flattened, often reinforced with bamboo skewers in a crosshatch pattern - this traditional method ensures even cooking and makes the chicken easier to handle on the grill. The marinade should have a strong presence of garlic and lemongrass with balanced sweet-salty flavors from palm sugar, fish sauce, and soy sauce. Dark sweet soy sauce (si-io wan) adds depth and a subtle caramel note that distinguishes it from other grilled chicken preparations. The chicken should be grilled slowly until the skin is bronze with darker charred spots, while the meat remains juicy and tender all the way to the bone. Gai Yang is never complete without its traditional accompaniments: sticky rice (for eating with your hands), som tam, and nam jim jaew dipping sauce made with toasted rice powder, tamarind, fish sauce, and chilies. Street vendors in Thailand often cook Gai Yang continuously throughout the day, with chickens at various stages of doneness on the grill, and the smoke-filled air becomes a beacon for hungry customers.