There are so many different grilled chicken (Kai Yang) recipes, but this one is simple, so tender and will be among your favourites from now on! - Charinya Ruecha of @charinyas_kitchen
The (not so) secret ingredient is coconut cream. This ingredient helps to tenderise the chicken, giving it a succulent texture. You can further enhance the aroma of the grilled chicken by adding lemongrass and shallots.
But coconut cream is only half the story. To elevate this dish to a higher level you need to draw on magic of marinating the chicken in the fridge overnight.
Of course, this means that the dish cannot be prepared in 5 minutes, but the reward for your preparation and patience will be worth the wait. Marinating the chicken allows the sauce to
penetrate the meat, meaning that the taste and creamy texture can benefit even the driest portions.
Finally, make sure you don't compromise the dish by over or undercooking the chicken. Cutting into the chicken and checking it is white all the way through means the dish is ready.
You can rest it for a few minutes and let the odour fill the kitchen, but I am confident you will find the smell irresistible and will want to start eating.
Most people find plain rice a wonderful accompaniment. Not only does it balance the meal, the rice is excellent at soaking up the leftover chicken juices.
Ingredients
Method
1. Chop lemongrass, coriander roots and garlic roughly and add in a blender. 2. Add other ingredients and sauces except the chicken. 3. Blend the ingredients until smooth. 4. Add the above ingredients to the chicken and marinate the chicken overnight 5. Warm the oven to 170 c. Place the chicken on the rack with the skin side down. 6. Cook the chicken for 15 mins before turning the chicken over and cooking on the skin side until brown. 7. Serve with dipping sauce. I have posted previously
Check out Charinya's awesome work here
Also, don't miss out on Charinya's other posts!
Mung Bean Rice Crepe Recipe | Kanom Tua Pab | ขนมถั่วแปบ Chicken Coconut Soup | Tom Kha Gai | ต้มข่าไก่ Stir Fried Eggplant With Pork Mince and Chilli Basil ผัดมะเขือยาว Crispy Garlic Chive Cake Thai Red Ruby Dessert Recipe | Tub Tim Grob | ทับทิมกรอบ Meing Moo Sam Chan: Boiled Pork Belly Salad Wrap with Peanut Dipping Sauce Old Style Glass Noodle Salad | Yum Woon Sen Crisp Fried Noodle | Mee Krob Thai Pork and Tapioca Dumplings Recipe | Sakoo Sai Moo | สาคูไส้หมู Asian Style Braised Beef with Rice | Khow Nua Ob Fried Sweet Potato Balls: Kanom Kai Nok Kra Ta Grilled Pork Skewers with Sticky Rice | Moo Ping | ข้าวเหนียวหมูปิ้ง Sen Mee Rad Na | ราดหน้า Sen Mee Pad See Ew | ผัดซีอิ๊ว Yum Sen Mee Plara Thai Red Curry Sausage Roll Thai Chili Relish | Nam Phrik Ta Deang Khao Keang dishes part 2: Stir fried pumpkins with eggs | Pad fak thong sai kai Khao Keang Dishes Part 1: Pad Prik Khing Braised Chicken with Pickled Green Mustard Recipe Braised Beef and Tendon Recipe Thai-Style Congee Recipe | Jok Wat Dhammadharo Turmeric Chicken Skewer Recipe | Gai Yang Khamin Minced Prawns and Pork in Coconut Milk | Lone Goong Tom Yum Goong Recipe | Thai Hot and Sour Soup | ต้มยำกุ้ง Crying Tiger Recipe: Sua Rong Hai Pad Thai Recipe Crispy Rice Salad with Fermented Pork Recipe: Nam Khao Fermented Fish: Pla Rah Sub Grilled Banana with Coconut Cream Caramel Recipe Thai Style Chicken Biryani Recipe (Khao Mok Kai) My Essential Ingredients Red Sticky Rice Recipe: Kow Nhiew Dang ข้าวเหนียวแดง A Traditional Thai Isaan Wedding Guest Blogger: An Interview with Charinya Ruecha of @charinyas_kitchen
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Lion Pride
is the Official Blog for Lion Brand Rice. Table of Contents
Recent Posts
Fruit Shaped Mung Bean Dessert: Kanom Luk Chup (ขนมลูกชุบ)
Loy Krathong, The Hidden Spirit of Thais Turmeric Chicken Skewer Recipe | Gai Yang Khamin The Racist Origins of the Fear of MSG Fasting but Fat: Thailand's Obese Monks Categories
All
|