Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! Kai Yang is not just another chicken recipe – it's a tantalizing symphony of flavors that promises to revolutionize your grilling game. With its perfect balance of savory marinades and smoky char, this dish is about to become your new obsession, turning ordinary weeknight dinners into extraordinary gastronomic experiences that will have your family and friends begging for more.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 whole chicken, spatchcocked
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 2 cloves garlic, minced
- 1 tablespoon coriander, chopped
- 1 tablespoon sesame oil
Instructions
- Prepare the chicken by spatchcocking: Using kitchen shears, cut along both sides of the backbone and remove it. Open the chicken and press down firmly to flatten it completely, ensuring even cooking.
- Create the marinade by combining soy sauce, fish sauce, palm sugar, minced garlic, chopped coriander, and sesame oil in a mixing bowl. Whisk ingredients until sugar is fully dissolved.
- Place the spatchcocked chicken in a large marinating container and pour the marinade over the entire surface. Ensure the chicken is completely coated. Cover and refrigerate for at least 2-3 hours, preferably overnight for deeper flavor penetration.
- Remove chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Preheat grill to medium-high heat, aiming for a temperature around 375-400°F. Clean and oil the grill grates to prevent sticking.
- Place the marinated chicken skin-side down on the grill. Cook for 15-20 minutes, occasionally rotating to ensure even charring and prevent burning.
- Flip the chicken and continue grilling for an additional 15-20 minutes, or until internal temperature reaches 165°F at the thickest part of the thigh.
- Remove chicken from grill and let rest for 10 minutes to allow juices to redistribute.
- Carve the chicken and serve hot with traditional Thai accompaniments like sticky rice and nam jim jaew (spicy dipping sauce).
Tips
- Spatchcocking is Key: By removing the backbone and flattening the chicken, you ensure even cooking and maximum flavor absorption. Take your time with this step for the best results.
- Marination Magic: Don't rush the marinating process. While 2-3 hours is good, letting the chicken marinate overnight will dramatically enhance the depth of flavor.
- Temperature Control: Maintain a consistent medium-high grill temperature (375-400°F) to achieve that perfect golden-brown exterior without burning the skin.
- Rest and Redistribute: Always let the chicken rest for 10 minutes after grilling. This allows the juices to redistribute, ensuring each bite is succulent and tender.
- Thermometer is Your Friend: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F at the thickest part of the thigh for safe and perfectly cooked meat.
- Accompaniment Perfection: Serve with traditional Thai sticky rice and nam jim jaew sauce to elevate the entire dining experience and stay true to authentic flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 45g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 140mg
