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Isan Thai Grilled Chicken (Gai Yang with Lemongrass, Garlic, and Spicy Jaew Dipping Sauce)
The legendary street barbecue of Isan: juicy bone-in chicken marinated in a mortar-pounded aromatic paste of fresh lemongrass, cilantro roots, white pepper, garlic, and fish sauce, char-grilled to smoky perfection alongside tangy Nam Jim Jaew sauce.
Prep
20 min
Cook
25 min
Total
45 min
Oven
200Ā°C (180Ā°C vent.)
Ingredients
servings
4
- Whole bone-in skin-on chicken legs, deeply scored800 g
- Fresh lemongrass stalks, tender white core minced2 stalk
- Cilantro roots and stems, finely crushed3 tbsp
- Garlic cloves, crushed6 clove
- Thai fish sauce3 tbsp
- Ground white pepper1 tsp
- Palm sugar or brown sugar1 tbsp
- Fresh lime juice for dipping sauce2 tbsp
Preparation Steps
1
Pound lemongrass, cilantro roots, garlic, and white pepper in mortar into aromatic paste; mix with fish sauce and sugar.
5 min timer
2
Rub chicken thoroughly with marinade, pushing under skin and into cuts; refrigerate at least 2 hours.
120 min timer
3
Sear marinated chicken on hot grill pan for 6-7 minutes per side until charred and blistered.
13 min timer
4
Transfer to 200Ā°C oven for 12-15 minutes until fully cooked through; serve with sticky rice and spicy dipping sauce.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
42g
Carbohydrates
6g
Fat
25g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
