Kai Yang

Name: Kai Yang
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 whole chicken (3-4 lbs), spatchcocked; 8 cloves garlic; 2 coriander roots, chopped; 1 tbsp white peppercorns; 1/4 cup fish sauce; 2 tbsp palm sugar; 1 tbsp light soy sauce; 2 tbsp vegetable oil

by CommunityKitchen

ThaiMedium2 hr 40 minServes 4

Isan's roadside grilling classic — a whole chicken flattened and marinated in garlic, coriander root and fish sauce, then grilled slowly over charcoal until the skin turns deep amber, always served with sticky rice and papaya salad.

Per
serving

420kcal

38gprotein

6gcarbs

26gfat

Ingredients

1 whole chicken (3-4 lbs), spatchcocked
8 cloves garlic
2 coriander roots, chopped
1 tbsp white peppercorns
1/4 cup fish sauce
2 tbsp palm sugar
1 tbsp light soy sauce
2 tbsp vegetable oil

Before you cook

Spatchcock the chicken by cutting out the backbone and pressing it flat.
Pound the garlic, coriander roots and white peppercorns together into a coarse paste using a mortar and pestle.

Steps

Stir the fish sauce, palm sugar, soy sauce and oil into the pounded garlic paste until the sugar dissolves.
Rub the marinade all over the flattened chicken, working it under the skin where possible.
Cover and refrigerate for at least 2 hours.
Bring the chicken to room temperature before grilling.
Preheat a charcoal or gas grill to medium-low heat.
Place the chicken skin-side up on the grill, away from direct flame.
Grill slowly for 15 minutes per side, moving it if any part starts to char too fast.
Check that the thickest part of the thigh reaches 165°F before removing.
Rest the chicken for 5 minutes.
Chop the chicken into serving pieces.
Serve with sticky rice and a dipping sauce of nam jim jaew.

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