Kai Yang

1. 1

   Prepare the aromatic paste

   Using a Thai granite mortar and pestle, pound the peeled garlic cloves, sliced lemongrass, coriander roots, and black peppercorns together into a coarse, fragrant paste. Pound in a circular motion for about 10 minutes until the ingredients break down and release their essential oils, creating an intensely aromatic mixture. The traditional pounding method extracts more flavor than a food processor. Alternatively, use a stick blender or food processor to pulse into a coarse paste.

   10m

   Tips:

   • • A Thai mortar and pestle produces the best texture and flavor
   • • Pound until you can smell the intense aroma of the herbs
   • • Don't over-blend - keep some texture in the paste
2. 2

   Create the marinade

   Transfer the aromatic paste to a large bowl. Add the fish sauce, light soy sauce, dark sweet soy sauce, and palm sugar. Stir well until the sugar completely dissolves. Add the water and neutral oil, mixing thoroughly to create a chunky, well-combined marinade. The marinade should have a strong, balanced flavor of salty, sweet, and herbaceous notes.

   5m

   Tips:

   • • Taste the marinade and adjust if needed - it should be quite potent
   • • Ensure palm sugar is fully dissolved
   • • The marinade will be absorbed and diluted 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 using kitchen shears or a sharp knife. Remove the backbone completely and save for stock. Flip the chicken breast-side up and press down firmly on the breastbone with both palms to flatten the chicken completely. If using chicken thighs, leave whole or score lightly with a knife to help marinade penetration.

   10m

   Tips:

   • • Spatchcocking ensures even cooking and faster grilling
   • • Press firmly to crack the breastbone and flatten completely
   • • Save backbones for making chicken stock
4. 4

   Marinate the chicken

   Place the flattened chicken in a large container or heavy-duty zip-lock bag. Pour the marinade over the chicken, making sure to coat every surface including under the wings, in the cavity, and all crevices. Massage the marinade thoroughly into the meat, ensuring even distribution. Cover tightly and refrigerate for at least 3 hours, but preferably overnight (8-24 hours) for maximum flavor penetration and tenderness. Turn the chicken once or twice during marinating.

   NaNh NaNm

   Tips:

   • • Overnight marinating produces the best flavor
   • • Massage marinade into all parts of the chicken
   • • Reserve some marinade for basting during grilling
5. 5

   Prepare the grill

   Prepare a charcoal grill by lighting charcoal briquettes or lump charcoal and allowing them to burn until covered with white ash, about 20 minutes. Arrange the coals for medium heat - not blazing hot. You should be able to hold your hand 5 inches above the grill for 5-6 seconds. If using a gas grill, preheat on high then reduce to medium. The key is maintaining steady, moderate heat for slow, even cooking without burning the sugary marinade.

   20m

   Tips:

   • • Charcoal provides authentic smoky flavor
   • • Create a two-zone fire with cooler and hotter areas
   • • Maintain consistent medium heat throughout cooking
6. 6

   Grill the chicken

   Remove chicken from marinade, letting excess drip off but keeping the chicken well-coated. Reserve remaining marinade for basting. Place chicken on the grill skin-side down. Grill for 20 minutes before the first flip, basting occasionally with reserved marinade. Continue grilling for 60-90 minutes total for whole chickens (or 12-15 minutes for chicken thighs), flipping every 15-20 minutes and basting regularly. The chicken is done when the skin is golden-bronze with charred spots, juices run clear, and internal temperature reaches 75°C (165°F) at the thickest part.

   1h

   Tips:

   • • Don't flip too frequently - let color develop
   • • Move chicken to cooler zone if browning too quickly
   • • Stop basting 15 minutes before done for food safety
   • • Use a meat thermometer to ensure proper doneness
7. 7

   Rest and serve

   Remove chicken from the grill and let rest for 5-10 minutes on a cutting board. This allows juices to redistribute throughout the meat. For whole chickens, use a sharp cleaver or chef's knife to cut in half lengthwise, then separate into serving pieces (drumsticks, thighs, wings, breast). Arrange on a serving platter and garnish with fresh cilantro and lime wedges. Serve immediately with sticky rice, som tam, and nam jim jaew.

   10m

   Tips:

   • • Resting is crucial for juicy chicken
   • • Use a cleaver for clean cuts through bone
   • • Serve hot for best experience

• •Marinating overnight makes a dramatic difference in flavor and tenderness
• •Traditional mortar and pestle creates superior flavor compared to blending
• •Charcoal grilling is essential for authentic smoky taste
• •Maintain medium heat to cook through without burning the sugary marinade
• •Baste regularly to build layers of flavor and keep chicken moist
• •Don't rush the grilling - low and slow produces the juiciest results
• •Coriander root provides distinctive earthy-citrus flavor that defines Isan marinades
• •If skin browns too quickly, tent loosely with foil or move to cooler part of grill
• •For extra crispy skin, finish over higher heat for the last 3-5 minutes
• •Bamboo skewers can be inserted crosswise to help keep whole chickens flat during grilling

• •
  Sticky rice (khao niao) - the quintessential accompaniment, eaten with hands
• •
  Som tam (green papaya salad) - provides cooling, crunchy contrast
• •
  Nam jim jaew - spicy-tangy dipping sauce with toasted rice powder and tamarind
• •
  Grilled vegetables - Thai eggplant, cherry tomatoes, shallots
• •
  Fresh herbs - cilantro, mint, Thai basil
• •
  Thai cucumber salad (ajad) - sweet, sour, refreshing
• •
  Lime wedges - essential for squeezing over chicken
• •
  Cold beer, Thai iced tea, or coconut water

Kai Yang has deep roots in Laos where it is known as 'ping kai,' and it became a cornerstone of Isan (northeastern Thailand) cuisine due to the region's 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 throughout the day, filling the air with enticing aromatic smoke. Originally a simple preparation of chicken, salt, and charcoal fire, the recipe evolved to incorporate the complex marinade of lemongrass, garlic, and aromatics that defines it today. Kai Yang represents the Isan philosophy of bold, straightforward flavors and communal dining - the whole grilled chicken is meant to be shared family-style with sticky rice eaten by hand and papaya salad. It has transcended its regional origins to become one of Thailand's most beloved and recognizable dishes, found everywhere from humble street carts to upscale restaurants, and serves as an ambassador of Thai cuisine internationally. In Isan communities, the skill of grilling Kai Yang is passed down through generations, with each family having their own closely guarded marinade recipe.

Authentic Kai Yang is defined by several essential elements that distinguish it from generic grilled chicken. First, the marinade must be prepared using a traditional mortar and pestle to pound the aromatics - this releases essential oils that blending cannot achieve. The inclusion of coriander root (not just leaves) provides the distinctive earthy-citrus foundation characteristic of Isan cuisine. True Kai Yang must be grilled over real charcoal, never gas or electric, as the smoky essence is integral to the dish's identity. Traditionally, whole chickens are butterflied and flattened, sometimes reinforced with bamboo skewers in a crosshatch pattern for even cooking and easier handling on the grill. The marinade achieves a delicate balance of fish sauce, soy sauce, and palm sugar, with dark sweet soy sauce (si-io wan) adding depth and subtle caramelization. The chicken should be grilled slowly over moderate heat until the skin develops a bronze color with darker charred spots while the meat remains succulent to the bone. Kai Yang is incomplete without its traditional companions: sticky rice (khao niao) for eating with hands, som tam for contrasting freshness, and nam jim jaew dipping sauce featuring toasted rice powder, tamarind, fish sauce, and chilies. Street vendors in Isan often have chickens at various stages on the grill continuously, and the smoke becomes a beacon drawing hungry customers throughout the day.