Gai Yang — Isan Grilled Chicken

RECIPES, BBQ, Issaan

Gai Yang — Isan Grilled Chicken
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Gai Yang — Isan Grilled Chicken

Course: RECIPES, Dinner, Main, Lunch, Brunch
Servings

2

servings
Cooking time

10

minutes
Total time

10

minutes

Gai yang is the dish that defines Isan street food. Whole chicken pieces marinated in lemongrass, garlic, coriander root, and fish sauce, then grilled until the skin is golden, slightly charred, and impossibly fragrant. It is the kind of food that stops you in your tracks — the smell alone is enough. Traditionally served with sticky rice and som tum green papaya salad, this is the complete Isan meal that millions of Thais eat every week. Simple ingredients, patient cooking, and a result that is far greater than the sum of its parts.

Ingredients

  • For the Chicken

  • 4 chicken thighs and drumsticks, bone-in and skin-on

  • 2 stalks lemongrass, white part only, finely sliced

  • 2 coriander roots (or a large handful of coriander stems), roughly chopped

  • 1 tablespoon fish sauce (or ONOFF Spices No Fish Vegan Seasoning Sauce)

  • 1 tablespoon ONOFF Spices Thai Rice Vinegar

  • 1 teaspoon palm sugar (or coconut sugar as a substitute)

  • 1 teaspoon ground white pepper

  • 1 tablespoon vegetable oil

  • For the sticky rice:

  • 200 grams glutinous sticky rice

  • ½ teaspoon salt

  • For serving:

  • ONOFF Spices Thai Sweet Chili Sauce, for dipping

  • Fresh cucumber slices

  • Som tum green papaya salad (optional but highly recommended)

Directions

  • The Chicken
  • Using a mortar and pestle, pound the garlic, lemongrass, and coriander root into a rough paste.
  • Combine the paste with fish sauce, Thai rice vinegar, palm sugar, white pepper, and vegetable oil in a bowl and mix well.
  • Score the chicken pieces a few times with a knife so the marinade penetrates deeply. Add the chicken to the marinade, coat thoroughly, cover, and refrigerate for at least 4 hours — overnight is better.
  • When ready to cook, preheat your oven to 200°C. Bring the chicken to room temperature for 30 minutes before cooking.
  • Place the chicken pieces on a rack over a baking tray and roast for 30–35 minutes until the skin is golden and slightly caramelised and the meat is cooked through. For extra colour, switch to the grill setting for the final 5 minutes.
  • Rest the chicken for 5 minutes before serving.
  • The Sticky Rice
  • Soak the sticky rice in cold water overnight, or for a minimum of 4 hours. Drain well before cooking.
  • Line a steamer basket with muslin cloth or a clean cotton cloth, add the drained rice, and steam over boiling water for 20–25 minutes until the rice is tender and translucent.
  • Season with salt and toss gently to combine.
  • Serve immediately alongside the chicken.
  • Soak the sticky rice in cold water overnight, or for a minimum of 4 hours. Drain well before cooking.
  • Line a steamer basket with muslin cloth or a clean cotton cloth, add the drained rice, and steam over boiling water for 20–25 minutes until the rice is tender and translucent.
  • Season with salt and toss gently to combine.
  • Serve immediately alongside the chicken.
  • To Serve
  • Arrange the chicken and sticky rice on a plate with fresh cucumber slices and ONOFF Thai Sweet Chili Sauce on the side for dipping.
  • Add som tum green papaya salad if you are making the full Isan spread.

Notes

  • If you don't have a steamer, a metal colander set over a pot of boiling water and covered with a lid or foil works perfectly well for the sticky rice. Make sure the water level stays below the base of the colander throughout cooking.