Gai Yang Isan (Thai Grilled/Barbecue Chicken North East Style)

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Up to 4 hours prior to serving, make the dipping sauce. Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic and simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
  • When ready to cook, combine garlic cloves, pepper, cilantro, ginger and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste.
  • Transfer to a large bowl. Stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
  • Preheat grill to medium. Oil the grill rack using a folded paper towel coated in vegetable oil. Hold it with tongs and rub it over the rack.
  • Remove the chicken from the marinade, discarding marinade. Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 15 to 20 minutes.
  • Optional: Preheat broiler to high. Place chicken in a roasting pan, discarding marinade. and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, about 8 minutes more.
  • Serve the chicken with the dipping sauce.
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