Gai yang (Charcoal roasted chicken)

    4 hours 10 mins

    Gai yang or charcoal roasted/ BBQ chicken is everywhere in Thailand. Everyone has a different recipe, or roasting technique. This recipe is easy and gives you a fully flavoured chicken and it uses beer, an unusual addition to the marinade. The secret is cooking it slowly over the charcoal and turning it often so the outside gets dark and caramelized without getting burnt. Also smaller sized chickens are best.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 2 

    • 1 kg whole chicken
    • 1 each lime
    • 2 tablespoons salt
    • 6 each coriander roots
    • 7 cloves garlic
    • 1 tablespoon black peppercorns
    • 1 teaspoon cumin seeds
    • 2 teaspoon coriander seeds
    • 1/2 cup (125ml) light soya sauce
    • 1 cup (250ml) beer

    Prep:10min  ›  Cook:1hr  ›  Extra time:3hr marinating  ›  Ready in:4hr10min 

    1. Halve the lime and rub it all over the chicken. Then rub the salt into the chicken and set aside.
    2. Pound the coriander roots, garlic, black peppercorns, cumin and coriander seeds in a mortar and pestle until a paste is formed. Mix in the soya sauce and beer. Rub and submerge the chicken in the marinade and let sit for at least 3 hours.
    3. Meanwhile get the charcoal lit and get a even low heat going in a grill. When the chicken is fully marinated, cook it slowly over the charcoal. Rotate and turn the chicken often so it gets caramelized and bronze in colour. Chop the chicken into pieces and serve with a spicy sauce and sticky rice.

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