Supatras Thai Chicken Gai Yang Recipes

Steps:

• Thoroughly wash the chicken and pat dry with a paper towel.
• Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
• Mix ingredients together thoroughly and apply as a marinade to the chicken.
• Refrigerate for at least 15-20 minutes.
• Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
• (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
• Remove from grill and serve with chili sauce for chicken.

Steps:

• With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces. If using chicken legs, cut each leg into 2 pieces, drumstick and thigh. (You may instead ask your butcher to cut up the chicken.)
• With a mortar and pestle or in a small food processor pound or blend peppercorns and garlic with a pinch salt to a smooth paste. Add coriander roots and pound or blend to a paste. In a large bowl stir together coriander paste, fish sauce, and coconut milk. Add chicken and turn to coat well with marinade. Marinate chicken, covered, at room temperature 45 minutes.
• Prepare grill (or preheat broiler).
• Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes. Brush top of chicken lightly with marinade, discarding any remaining marinade, and turn chicken. Grill chicken until just cooked through and juices run clear, 7 to 10 minutes more. (Alternatively, chicken may be broiled in same manner on lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
• Serve chicken with dipping sauce and rice.