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home > recipes > meat > thai barbeque chicken
Ingredients: 1/2 cup oyster sauce 1/2 cup sweet dark soy sauce 2 tbsp crushed garlic 2 tbsp freshly ground ginger root 1 tsp fresh ground black pepper 5 (or more) cloves garlic 1 tsp sea salt 3 sprig parsley fresh limes -- halved 1 tbsp (1-2) satay powder -- optional Instructions: Marinade the poultry for an hour or more (overnight), the longer the better. Wash the chicken and rub it with fresh limes. Combine the marinade ingredients in a large bowl. Add chicken, mix well and marinade. Barbeque over charcoal, or broil, until cooked and the skin is crispy brown. This is best served with Thai sticky rice, and sweet chile sauce. You should also put more fresh grated, or finely chopped, ginger on the table and the usual Thai condiments (like chilis marinated in sweet dark soy sauce with this one is particularly good). It can also be served with a simple green salad. Recipe Notes: Gai yahng translates to "barbequed (or grilled) chicken", and is peasant food which can be prepared in many different ways. The pictures below show how one vendor prepares wings. Other vendors cut the bird open along the belly, then flatten it with a few blows from the back of a cleaver, and peg it in a split stick to hold it. Thai bbq chicken is marinaded then grilled over charcoal. Thai chickens tend to be small, and tasty. You can use a 2 pound chicken, or cornish game hens, or other small poultry. Modify the marinade to suit your preference. Some chefs would omit the ginger, others add more garlic, etc. If you choose to use the satay powder, it will give your gai yang a special "signature" flavor that no other can match.

Thai Barbeque Chicken


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keyword: barbeque
keyword: chicken
ethnicity: thai
recipes for meat
recipes by ron_west
Email Address:
(posted March 13, 2007)

Ingredients:

1/2 cup
oyster sauce
1/2 cup
sweet dark soy
sauce
2 tbsp crushed
garlic
2 tbsp freshly ground ginger root
1 tsp fresh ground black pepper
5 (or more) cloves
garlic
1 tsp
sea
salt
3 sprig
parsley
fresh limes -- halved
1 tbsp (1-2) satay powder -- optional

Instructions:

Marinade the poultry for an hour or more (overnight), the longer the better.

Wash the
chicken and rub it with fresh limes. Combine the marinade ingredients in a large bowl. Add chicken, mix well and marinade.

Barbeque over charcoal, or
broil, until cooked and the skin is crispy brown.

This is best served with Thai sticky
rice, and sweet chile sauce. You should also put more fresh grated, or finely chopped, ginger on the table and the usual Thai condiments (like chilis marinated in sweet dark soy
sauce with this one is particularly good). It can also be served with a simple green salad.

Recipe Notes:

Gai yahng translates to "barbequed (or grilled)
chicken", and is peasant food which can be prepared in many different ways. The pictures below show how one vendor prepares wings. Other vendors cut the bird open along the belly, then flatten it with a few blows from the back of a cleaver, and peg it in a
split stick to hold it. Thai bbq chicken is marinaded then grilled over charcoal.

Thai chickens tend to be small, and tasty. You can use a 2 pound
chicken, or cornish game hens, or other small poultry. Modify the marinade to suit your preference. Some chefs would omit the ginger, others add more garlic, etc. If you choose to use the satay powder, it will give your gai yang a special "signature" flavor that no other can match.


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