Craving authentic Thai flavors? Get ready to unlock the secrets to Gai Yang, the legendary grilled chicken, and prepare for a taste explosion that's surprisingly simple to create.
This recipe promises an unforgettable aroma and a tangy dipping sauce that will have you hooked from the very first bite!
Overview
I am excited to share this fantastic Thai Grilled Chicken Gai Yang recipe! It's like, the best of Thai flavors exploded into meatballs that'll make you wanna dance – seriously!
These aren't your grandma's meatballs, though. We're talking Thai-style deliciousness – think fancy restaurant vibes without the tablecloth price. Trust me; I know my meatballs!
Now, these ain't exactly authentic Thai, mostly 'cause Thai food doesn't usually do meatballs like this. But honestly, who cares? They're packed with all the real Thai flavors, so nobody's gonna complain, and you can bet money on that!
Ready to rock and roll? It only takes about 45 minutes from start to finish – that includes 20 minutes of prep and 25 minutes of cooking—a total win!
Ingredients
Let's shift gears and get to the heart of these flavor-packed wonders – the ingredients! Ground pork is the base, but you could use chicken if you're feeling clucky!
Next, add lemongrass paste – or finely chopped fresh lemongrass. Don't forget grated ginger and minced garlic, because nobody likes bland meatballs!
We're not done yet! Kaffir lime leaves are optional, but I think they add something –it's so special! Gotta have Thai chillies – watch out, they're spicy little devils! Now coriander/cilantro, sugar, and fish sauce join that party. Fish sauce is a crucial component of the marinade that gives Thai grilled chicken its complex, savory flavor.
Panko breadcrumbs keep things held together so we don't serve ground pork instead of meatballs, plus a small egg to bind! Don't forget oil spray before they go to the oven.
For dipping, sweet chilli sauce stars as the sauce that brings it all home! We jazz it up with minced garlic and lime juice, which brings the flavors together. I think it's pretty good!
Instructions
Now, it's time to make some magic happen, and that starts with preheating the oven to 220C/430F (standard) or 200C/390F (fan/convection) – we're going for golden brown, not charcoal black! Then, I'll prep a tray with a rack – keeps things round, you know?
Next, it's mix-master time! I put all meatball ingredients (minus the oil spray, naturally) into a bowl, and I get my hands dirty – seriously, best way! If it's too wet, I add a bit more breadcrumbs. Now, for the fun part – I scoop about a slightly heaped tablespoon of the mix and roll it into a ball, roughly 3cm/1.25" in diameter. Imagine:
- Perfectly round, succulent meatballs!
- Ready to be devoured with gusto.
- Mini flavor bombs about to explode!
Spray the rack well with oil – don't be shy! Then, I place each meatball on the rack and spray them generously. They're ready for their bake! Bake for 20-25 minutes, til they get a little color on 'em. Get ready to serve warm with sauce, coriander, and chilies – if you dare!
Notes
Lemongrass is key, and I've got some insider info for you, so listen up! If you can't find fresh, lemongrass paste is your best friend—it's in the herb fridge section. I also heard frozen, finely chopped lemongrass from Asian stores works wonders! You can even make your own Thai green curry paste at home, which will impart a lovely herbal flavor to your dish.
Kaffir lime leaves? Optional—but they add a posh Thai restaurant vibe! Freeze 'em, they're gold for curries and salads. No fresh? Use zest of 1 lime + 1 tsp of crushed DRIED leaves.
Chillies—three birds eye gives a medium kick, just so you know! For less heat, use milder large red chillies. No spice fans? Skip 'em—it's okay.
Don't be shy about using stems of coriander to get super flavoring.
Make the dipping sauce—store-bought is fine, I promise, but if you are feeling ambitious, there is a recipe listed.
Short Recipe Version
Thai Grilled Chicken (Gai Yang)
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
- Chicken pieces: 2 lbs
- Soy sauce: 1/4 cup
- Fish sauce: 2 tablespoons
- Oyster sauce: 2 tablespoons
- Brown sugar: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Cilantro roots: 2 tablespoons, chopped
- White pepper: 1 teaspoon
- Vegetable oil: 1 tablespoon
Instructions:
- Combine soy sauce, fish sauce, oyster sauce, brown sugar, garlic, ginger, cilantro roots, white pepper, and vegetable oil in a bowl.
- Marinate chicken pieces in the mixture for at least 30 minutes (or up to overnight in the refrigerator).
- Preheat grill to medium heat.
- Grill chicken, turning occasionally, until cooked through and the internal temperature reaches 165°F (74°C), about 25-30 minutes.
- Serve immediately.
Nutrition Information (Per Serving):
- Calories: 350
- Protein: 40g
- Fat: 18g
- Carbohydrates: 8g