Thai Grilled Chicken (Gai Yang) with Lime or Avocado Basil Sauce
Thai Grilled Chicken is classic grilling with countless opportunities - try with lime or Avocado Basil Sauce!
Equipment
- Large freezer bag
- Small food processor or mortar and pestle
- Grill
Ingredients
- 1 whole chicken or 6 chicken legs cut into drumsticks and thighs
- Thai Marinade Paste
- 6 cloves garlic
- 1 piece of fresh ginger about 1 teaspoon or the size of a large garlic clove
- 6 inches of inner stem of lemon grass remove and discard the dry outer leaves
- ½ teaspoon ground coriander
- ¾ cup fresh cilantro leaves and stems
- 1 green thai chili – seeds removed
- 2 tablespoons fish sauce
- 2 teaspoons light soy sauce
- ½ teaspoon ground white or black pepper
- 1 +2 tablespoons coconut or light brown sugar
- 1 lime sliced in half, optional
Avocado Basil Dipping Sauce
- ¼ cup fresh basil leaves
- ½ cup coconut milk
- ½" ” piece of ginger ~1 teaspoon
- 1 clove of garlic
- ½ teaspoon sea salt more to taste
- ¼ teaspoon sugar
- 2 tablespoons ripe avocado
- Juice of ½ lime
Instructions
- In a small food processor or mortar and pestle, place all the marinade items together and grind into paste.
- Transfer the Thai Marinade Paste onto the chicken and place into a large freezer bag. Marinate for 2-12 hours in the refrigerator.
- Warm up grill. If using charcoal, light the charcoal on one side of the grill and cook the chicken on the cold side of the grill to cook indirect. Flip and move every 5 minutes or so to ensure even cooking for a total cook time around 40-45 minutes. Dark meat should be cooked to 180F.
- Rest chicken for 5-10 minutes before serving.
- Serve with grilled or fresh squeezed lime and Avocado Basil Dipping Sauce
- Avocado Basil Dipping Sauce
- Add all ingredients to the same small food processor (no need to wash out) and pulse until combined into a smooth sauce.
- Add additional salt to taste.