Recipes - Thai

Gai Yang (Country-style Thai Barbecue Chicken)
Country Style Barbecue Chicken Recipe


Enjoy this Country Style Barbecue chicken, a special Thai delicacy marinated with aromatic Asian herbs and spices for a delicious flavour. Perfect for your summer backyard barbeque parties.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Thai









Ingredients:

1kg whole chicken
3 tbsp lemongrass (finely sliced)
1½ tbsp garlic (sliced)
1 tsp pepper powder
1 tsp salt
1 tbsp fish sauce
1 long barbecue skewer

mild sweet chilli sauce

2 red chilli (deseeded and sliced)
1 tbsp pickled garlic sliced
2 tsp palm sugar
1 tsp salt
2 tbsp pickled garlic juice
1 tbsp vinegar

Pound red chilli and pickled garlic until become fine paste. Add sugar, salt, pickled garlic juice, vinegar, mix well until smooth. Place over low heat until slightly boils. Remove from heat and set aside.

spicy chilli sauce

1 tsp chilli powder
5-7 cherry tomatoes (coarsely chopped)
2 tbsp fish sauce
1½ tbsp lime juice

Mix all ingredients together and set aside.




Steps:
  1. Cut open whole chicken breast and spread out.
  2. Crush lemongrass, garlic, salt, and pepper together, adding fish sauce, mix well. Marinade chicken with paste mixture for 2 hrs prior, or overnight in refrigerator
  3. Insert the skewer through the chicken crosswise to spread out the chicken and place over charcoal grill with low heat until well cooked and brown both sides.
  4. Cut the barbecued chicken into large segments for serving with the 2 sauces with salads and/or steamed rice or sticky rice.

Note: can be served with Mae Ploy Sweet Chilli Sauce


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Gai Yang (Country-style Thai Barbecue Chicken)

Gai Yang (Country-style Thai Barbecue Chicken)

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Enjoy this Country Style Barbecue chicken, a special Thai delicacy marinated with aromatic Asian herbs and spices for a delicious flavour. Perfect for your summer backyard barbeque parties.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Thai
Ingredients

1kg whole chicken
3 tbsp lemongrass (finely sliced)
1½ tbsp garlic (sliced)
1 tsp pepper powder
1 tsp salt
1 tbsp fish sauce
1 long barbecue skewer

mild sweet chilli sauce

2 red chilli (deseeded and sliced)
1 tbsp pickled garlic sliced
2 tsp palm sugar
1 tsp salt
2 tbsp pickled garlic juice
1 tbsp vinegar

Pound red chilli and pickled garlic until become fine paste. Add sugar, salt, pickled garlic juice, vinegar, mix well until smooth. Place over low heat until slightly boils. Remove from heat and set aside.

spicy chilli sauce

1 tsp chilli powder
5-7 cherry tomatoes (coarsely chopped)
2 tbsp fish sauce
1½ tbsp lime juice

Mix all ingredients together and set aside.

Instructions
  1. Cut open whole chicken breast and spread out.
  2. Crush lemongrass, garlic, salt, and pepper together, adding fish sauce, mix well. Marinade chicken with paste mixture for 2 hrs prior, or overnight in refrigerator
  3. Insert the skewer through the chicken crosswise to spread out the chicken and place over charcoal grill with low heat until well cooked and brown both sides.
  4. Cut the barbecued chicken into large segments for serving with the 2 sauces with salads and/or steamed rice or sticky rice.

Note: can be served with Mae Ploy Sweet Chilli Sauce

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