Gai Yang Isan Thai Grilledbarbecue Chicken North East Style Recipes

Steps:

• Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours.
• For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool.
• Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce.

Steps:

• Up to 4 hours prior to serving, make the dipping sauce. Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic and simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
• When ready to cook, combine garlic cloves, pepper, cilantro, ginger and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste.
• Transfer to a large bowl. Stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
• Preheat grill to medium. Oil the grill rack using a folded paper towel coated in vegetable oil. Hold it with tongs and rub it over the rack.
• Remove the chicken from the marinade, discarding marinade. Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 15 to 20 minutes.
• Optional: Preheat broiler to high. Place chicken in a roasting pan, discarding marinade. and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, about 8 minutes more.
• Serve the chicken with the dipping sauce.