Thai Grilled Chicken (Gai Yang

• Gluten free

• Meat

  • 2 lb Chicken thigh, skinless fillets

• Produce

  • 1 Cilantro / coriander
  • 6 cloves Garlic
  • 1 Lemongrass stalk, large
  • 1 Lime, wedges
  • 2 tsp Red chili
  • 1 Red chili

• Condiments

  • 3 tbsp Fish sauce
  • 2 tbsp Honey
  • 2 tbsp Lime juice

• Baking & Spices

  • 1/2 tbsp Black pepper
  • 3 tbsp Brown sugar or palm sugar

• Oils & Vinegars

  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Chinese cooking wine

Found on recipetineats.com

Description

Ingredients

• 2lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
• 1 large lemongrass stalk, white part only very finely chopped (about 2 tbsp) (Note 2)
• 6 cloves garlic, minced
• 2 tbsp lime juice
• 2 tsp finely chopped red chili (optional but recommended)
• 3 tbsp fish sauce
• 2 tbsp Chinese cooking wine, sherry or sake (Japanese cooking wine) (Note 4)
• 1 tsp sesame oil (optional)
• 3 tbsp brown sugar or palm sugar
• 2 tbsp honey (or 1 tbsp brown sugar)
• ½ tbsp black pepper
• Lime wedges
• Red chili, finely sliced (optional)
• Cilantro / coriander leaves (optional)

Directions

• Place Marinade ingredients in a large ziplock bag. Massage to mix.
• Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
• Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
• Heat the outdoor grill on medium high. Or heat ½ tbsp oil in a non stick pan over medium high heat on the stove.
• Cook the chicken until golden brown - around 3 minutes each side.
• Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.