Gai Yang (Thai Grilled Hen)

Gai Yang (ไก่ย่าง, generally spelled Kai Yang) is a barbecue grilled rooster recipe initially from Laos, however mostly related to Thailand right this moment; it’s a in style road meals usually served alongside Inexperienced Papaya Salad and sticky rice.

This dish is rapidly changing into a favourite at our home as a result of it’s tremendous easy to place collectively and all the components are comparatively simple to search out – just one ingredient (lemongrass) isn’t out there in our on a regular basis grocery retailer. Fortunately, we maintain chopped lemongrass in our freezer, and if that runs out, our native Asian market is only some minutes away.

I get pleasure from getting ready this dish as a result of it provides me a possibility to roll up my sleeves and get bodily with its preparation – by spatchcocking the rooster, pounding some components in a mortar and pestle, and eventually chopping all the fowl up with a cleaver on the finish.

Cilantro (aka coriander) roots are one of many key components on this recipe. Whereas it’s onerous to search out them on the market within the US, there may be a simple answer – merely purchase a type of potted cilantro crops which might be sometimes offered in most grocery shops, then take the plant out of the soil whenever you get residence. You’ll be stunned to search out that the majority of those potted crops value solely a greenback or two greater than the contemporary herbs within the produce part anyway. The leftover soil goes within the backyard, the plastic container is reused for different tasks or tossed within the recycling bin.

For this recipe, I take advantage of each the roots and the stems – principally every little thing up till I attain the leaves.

Gai Yang – Thai Grilled Hen (Gluten-free, Excellent Well being Weight-reduction plan, Paleo, Primal, Whole30-friendly)

  • Servings: 4
  • Time: 1.5 hours plus time to marinade
  • Problem: Straightforward

1 complete rooster (3-4 lbs)
1 stalk lemongrass, white half solely, thinly sliced
20 cloves garlic, coarsely chopped
roots and stems of 1 bunch cilantro
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp floor turmeric
1 tbsp lime juice
1 tbsp tamari (or coconut aminos)
1 tbsp fish sauce

For the sauce: (non-compulsory, see #3 under)
1 stalk lemongrass, white half solely, thinly sliced
3 cloves garlic, coarsely chopped
2 small chiles, coarsely chopped
1 tbsp tamarind paste (see be aware under)
1 tsp fish sauce
1 tsp lemon juice
1 tsp coconut palm sugar or honey
1 tsp avocado oil
salt to style

1. Butterfly (aka spatchcock) the rooster – my buddy Michelle at Nom Nom Paleo has a superb information right here. As soon as it’s butterflied, gently pound the rooster along with your hand or the flat finish of a meat tenderizer till it’s of even thickness.

2. In a mortar, mix the lemongrass, garlic, and cilantro stems and roots; mash with a pestle till a textured paste, about 5 minutes. Mix with the remaining components in a separate bowl and stir till uniform. Rub everywhere in the rooster, back and front, then cowl and refrigerate for at the least 2 hours, in a single day most popular.

3. The rooster is usually served with a candy and bitter dipping sauce, accented by tamarind; the rooster is scrumptious with or with out the sauce. To make it, mix the lemongrass and garlic in a mortar and mash with a pestle till it’s a paste; add the remaining components and stir to mix, then put aside.

4. Put together your grill for oblique grilling by igniting the burners on just one facet (gasoline grill) or by banking the coals to 1 facet (charcoal grill). Place the rooster skin-side up on the cool facet of the grill, reserving any marinade. Cowl and grill over oblique medium-high warmth (375F) till golden, about 60 minutes, brushing with the reserved marinade and turning to skin-side-down about 45 minutes into grilling.

5. As soon as the rooster is nearly excellent, switch it to the new facet of the grill, skin-side-up, till the underside is barely charred, about 2 minutes, then take away from the grill and relaxation for 10 minutes. Take away the drumsticks and wings then chop up the rooster utilizing a cleaver or sharp knife – there is no such thing as a improper strategy to reduce the rooster up, so have enjoyable with it. I reduce mine by way of the bone with a pleasant hefty cleaver, which was very therapeutic.

6. Serve with a salad, or contemporary greens. I served mine with Do Choa (pickled carrots and daikon radish, recipe out there in The Ancestral Desk), however Inexperienced Papaya Salad is a standard accompaniment (recipe in Paleo Takeout); on the finish of the day, even one thing so simple as chopped carrots and tomato wedges can be glorious.

** Tamarind is most often offered in blocks of dried pulp, which is accessible in most Asian or Latin markets. To show it right into a paste, merely reduce a chunk of the block and mix with a bit of boiling water; as soon as gentle, run the pulp by way of a strainer to catch any chunks, and use the strained liquid.

Making the marinade. Utilizing a mortar and pestle is certainly one of my favourite pastimes (far more enjoyable than lengthy walks on the seashore).


Earlier than the cleaver.