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–+ servings

Gai Yang Thai Grilled Chicken

Crispy-skinned, herb-marinated grilled chicken — arguably the best grilled chicken in the world, finished with a spicy tamarind dipping sauce.
Print Recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 1 whole chicken (1.5kg) spatchcocked
  • 6 coriander roots pounded
  • 8 garlic cloves pounded
  • 1 tsp fresh turmeric grated
  • 3 tbsp fish sauce
  • 1 tbsp coconut aminos
  • 1 tsp white pepper
  • 2 tbsp coconut oil
  • 3 tbsp fish sauce Dipping sauce
  • 2 tbsp lime juice Dipping sauce
  • 2 tbsp tamarind Dipping sauce
  • chilies Dipping sauce
  • erythritol Dipping sauce

Instructions

  • Pound coriander root, garlic, and turmeric to a paste.
  • Mix with fish sauce, coconut aminos, pepper, and coconut oil.
  • Rub marinade under the skin and all over the chicken. Refrigerate 4+ hours.
  • Grill over charcoal on indirect heat 45–50 minutes, turning every 10 minutes.
  • Brush with marinade during the last 10 minutes for lacquered skin.
  • Make the dipping sauce by combining all ingredients.
  • Rest 10 minutes before carving. Serve with sauce.

Nutrition

Serving: 1serving | Calories: 480kcal | Protein: 52g | Fat: 28g | Fiber: 0.5g
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