Thai Grilled Half Chicken In Fish & Soy Sauce
Thai grilled lemongrass chicken (gai yang). Winner winner. <br><br>RECIPE:<br><br> *an adaptation of J. Kenji Lopez-Alt's similar recipe<br> Ingredients:<br> 1 whole chicken <br> 10 cloves garlic <br> 2 tablespoons minced lemongrass <br> 2 cups chopped cilantro <br> 1 tablespoon minced ginger <br> 1 tablespoon sriracha <br> 1.5 teaspoons white pepper <br> 3 tablespoons fish sauce <br> 3 tablespoons soy sauce <br> 1 shallot <br> juice of 1 lime <br> 4 metal skewers <br><br> Directions: <br> 1. Split chickens in half by cutting out the backbone with kitchen shears, trimming the wings to the second joint, and deboning the breasts and thighs. <br><br> 2. Combine all ingredients except chicken in a food processor and pulse until a paste forms <br><br> 3. Skewer each half chicken, inserting 2 skewers running parallel to the breast and thigh. This will give you more control and stability when grilling. <br><br> 4. Marinate the chicken with this paste in a non-reactive dish at least overnight and up to 48 hours <br><br> 5. When ready to cook, get your grill hot. I prefer to use charcoal but gas will do just fine. Place the chicken skin side up on the cooler side of the grill, not directly over the coals. Close your grill and cook until the breast meat registers a temperature of about 145 degrees (should be about 40 minutes). <br><br> 6. Flip onto the skin and cook directly over the hot spot until the skin crisps up nicely. <br><br> 7. Transfer the meat to a wood cutting board and let it rest for 5-10 minutes. <br><br> 8. Finish with coarse sea salt and serve with your favorite dipping sauce!
Recipe Intro From feedfeed