RECIPE: Rec: Grilled Chicken (Kai Yaang). Deeelicious! I grilled this on my charcoal kettle last

RECIPE:
F

florisandy

Well-known member
night and was very pleased with how it tasted. It has a pleasant aromatic flavor.

My notes follow the recipe.

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KAI YAANG

GRILLED CHICKEN

In Thailand, these whole grilled chicken are seen by the roadside rotating on open spits. Thai chickens are leaner than those found in western countries but the taste will be similar. There are many flavouring variations used for grilled chickens.

MARINADE

4 coriander (cilantro) roots, finely chopped

4 garlic cloves, finely chopped

1 lemon grass stalk, white part only, finely chopped

3 tablespoons fish sauce

1/4 ground white pepper

1 teaspoon palm sugar

1 chicken, spatchcocked

sweet chilli sauce (page 284), to serve

lime wedges, to serve

USING a pestle and mortar, pound the marinade ingredients together, then spoon into a bowl. Add the chicken and rub the marinade all over the chicken skin. Cover and marinate in the refrigerator for at least 3 hours, or overnight.

HEAT a barbecue, char-grill or grill (broiler) until very hot. Cook the chicken for 20 to 30 minutes, turning it over at regular intervals.

CUT the chicken into pieces and serve with sweet chilli sauce and lime wedges.

SERVES 4

the food of Thailand

Published in 2003 by Murdoch Books

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My Notes:

I started with a 4.36 lb. chicken. I spatchcocked it, and marinated it for 3.5 hours. I used light brown sugar in lieu of palm which is an acceptable substitute per my Thai cookbook. I substituted eight cilantro stems for the 4 roots. The following is an excerpt from The Cook’s Thesaurus (www.foodsubs.com):

“- - - coriander root = cilantro root Notes: Thai recipes sometimes call for these roots, but they're hard to find in markets. The best source is to pull out a cilantro plant in your garden, or you can use cilantro stems instead. Substitutes: cilantro stems (use two stems for each root)”

I grilled the chicken using the indirect grilling method with a drip pan underneath for 56 minutes, turning only once half way through the cooking time.

I served it with vermicelli rice noodles and Maggi’s Chili Sauce.

I was able to use one of the few lemongrass stalks that Curious1 gave me. I also had French vanilla ice cream topped with MarilynFL’s Dyslexic Chocolate Sauce for dessert.

Thanks again girls!

 
I bet this would be good un-spatchcocked and propped up on a beer can.

I love any variation of grilled whole chicken, and the beer can method (or any upright roaster) is a great way to do it.

Michael

PS: I enjoyed writing "un-spatchcocked".

 
I've been wanting to try the beer can chicken Michael. Thanks for reminding me to

unspatchcock next time. You also have a 22.5" Weber, right? How big of a chicken and how long does it take for you? Oh - and what kind of beer is best?

 
I don't fret over the type of beer. In fact, I've often wondered if just any liquid...

...might provide the steam to cook and tenderize the inner portions of the bird.

I use whatever I have. Wine, beer, etc. I just make sure I only have 1/2 to 2/3 left in the can. That way you can be sure it will steam.


If you want to be 'exact', turn the chicken 1/4 turn every 15 to 20 minutes, using a bunch of wadded up paper towels in each hand to effect the move. If the top of the 'shoulders' browns too fast, place a little foil 'shawl' over it.

Depending on how many coals you use on the Weber, it takes about an hour to an hour-and-a-half. Take it off when the leg meat pulls away from the bone, and the skin is nice and brown.

Michael

 
Oh yes, I got out my

powder-free vinyl medical gloves, boning knife, and my rarely used Henckels poultry shears for the surgery...

 
To coin Pat Bastrop... "V e l l y intel-eh-sting!" That looks more logical than my initial thought

of putting the little birdie in a gallon-size Ziploc bag and running over it in my Mustang.

Thanks for that technique Curious! Off to print now.

 
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