Gai Yang
“Succulent grilled chicken marinated with fragrant lemongrass, earthy cilantro root, and a touch of coconut milk, giving it a smoky, sweet, and savory finish.”
Where it comes from
Gai Yang hails from the streets of Khon Kaen in Isaan, where vendors baste chicken with a marinade echoing the simple, robust flavors of northeastern Thai homes, often shared during festival gatherings.
On the Palate
What goes into it
Proteins
Herbs & Spices
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Pound lemongrass, cilantro root, and kratiem into a coarse paste using a krok.
- 2
Mix the paste with black pepper, nam pla, soy sauce, palm sugar, and coconut milk to create a marinade.
- 3
Thoroughly coat the chicken with the marinade, ensuring it seeps into every crevice.
- 4
Let the chicken marinate for at least two hours, allowing the flavors to infuse deeply.
- 5
Grill the chicken over medium heat, basting occasionally with leftover marinade until golden and cooked through.
- 6
Serve hot, traditionally accompanied by sticky rice and a tangy chili dip.
