Gai yang (grilled lemongrass chicken)

Isan-style grilled chicken, marinated in lemongrass, garlic and coriander, slow-grilled over charcoal. Together with som tam and sticky rice, it forms north-eastern Thailand's classic trio.

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Method

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1. Pound the lemongrass, garlic, coriander stems and white pepper into a paste in a mortar or food processor.
2. Mix in the fish sauce, soy sauce, oyster sauce, palm sugar, turmeric and oil.
3. Score the thicker parts of the chicken, rub the marinade in thoroughly, pushing some under the skin too, then cover and refrigerate for at least 3 hours, preferably overnight. ⏱ Timer: 3 h
4. Take out of the fridge half an hour before cooking. Grill over medium charcoal heat, or in a 200°C oven on a rack, for 40-45 minutes, turning every 10 minutes, until the skin is crisp and the meat is cooked through (the juices run clear at the thigh). ⏱ Timer: 40 min
5. Rest for 10 minutes, then cut into pieces and serve with sweet chilli sauce, sticky rice and papaya salad. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Coriander stems and roots are far more intense than the leaves, so don't throw them away.
• In the oven, switch to the grill setting for the last 5 minutes to crisp up the skin.

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