Barbecue Chicken (Gai Yang)

Barbecue Chicken (Gai Yang)

Thai barbecued chicken is a bright red color and full of amazing flavor. This recipe by Puangpen Prescott is no exception...make sure to have plenty of the dipping sauce on hand for other dishes as well. It is even great on chicken wings.

Barbecue Chicken (Gai Yang)
Ingredients:

3 whole young chicken, clean, rinse and patted dry
2 small oranges or limes
2 tablespoons salt
2 tablespoons mixture of coriander root and black pepper and garlic pounded fine
6 tablespoons light soy
3/4 cup beer or wine

Rub chickens with halved oranges or limes and follow with salt. Marinate chickens in the mixture of coriander root, pepper, garlic, light soy and wine for 2-3 hrs. Grill on medium low heat charcoal fire till done. The skin of the chicken should be crisp and light brown.

Dipping sauce
4 large red chili peppers with seeds discarded
12 very fresh small chili pepper ( phrig khee hnu )
4 small cloves of garlic
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon sugar

Pound the first 4 ingredients together just till shredded. Add the last 3 ingredients and mix well. Beware this is very hot. You can reduce the amount of phrig khee hnu to tone down the heat.

Drunken Chicken Wings (Peek Gai Lao Daeng)

Drunken Chicken Wings (Peek Gai Lao Daeng)

Ingredients
1.5 pounds chicken wings

Marinade
1 tablespoon fish sauce
1/4 cup thinly sliced lemongrass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped Thai chile peppers
1/4 cup chopped coriander/cilantro (including roots if possible)
1/4 cup tomato ketchup
1/4 cup whisky (preferably bourbon or rice whiskey)

MethodMix the marinade, stir the wings until thoroughly coated and leave to marinate for 12-24 hours in the fridge.

Barbecue or grill the wings over fairly high heat until cooked through.

Serve with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part hot chili sauce.