Gai Yang (Thai Style Grilled Chicken)
Ingredients: Chicken, White peppercorns, Coriander, Garlic, Cilantro stems · 60 min cook time · 700kcal · $15.15
Ingredients
1whole Chicken, 2teaspoons White peppercorns, 2teaspoons Coriander, 7cloves Garlic, 1bunch Cilantro stems, 1bunch Cilantro leaves, 2inch segment Lemongrass, 2tablespoons Fish sauce, 1teaspoon Dark soy sauce, 3tablespoons Brown sugar
Instructions
1. Using poultry shears, cut down both sides of the chicken's spine to spatchcock it. Trim away any excess fat and save scraps for stock.
2. Flip the chicken over, push down on it to flatten the sternum, and slice through the sternum.
3. Insert two skewers through the chicken to help it stay flat and for easier maneuvering on the grill. One skewer goes under the thigh, through the bone, and through the breast. The second goes through the drumstick and through the breast again.
4. Grind whole white peppercorns and coriander in a food processor.
5. Trim the ends of garlic cloves, tap them to loosen skins, and add them to the food processor.
6. Add cilantro stems and some cilantro leaves to the food processor.
7. Cut a 2-inch segment of lemongrass, peel off the harder outer layers, pre-chop it, and add to the food processor.
8. Add fish sauce, dark soy sauce, and brown sugar to the food processor.
9. Process all marinade ingredients until well combined.
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