Thai cuisine · Meat & Kebab

Gai Yang Wieng Ping

Flattened Chiang Mai-style chicken, marinated with cilantro root, garlic and white pepper and grilled over embers.

Ingredients · for 4 servings

• 1 chicken (approx. 1.3 kg)
• 1 bunch cilantro
• 1 head garlic
• 1 tsp white pepper
• 3 tbsp fish sauce
• 2 tbsp light soy sauce
• 2 tbsp palm sugar
• 200 ml coconut milk
• 1 tsp turmeric
• 6 tbsp sweet chili sauce

Instructions

1. Cut the chicken along the backbone, open it flat and press down with the palm of your hand so it cooks evenly.
2. Roughly chop the cilantro roots and stems and pound in a mortar with the peeled garlic cloves and white pepper into a moist paste.
3. Mix the paste with fish sauce, soy sauce, palm sugar, turmeric and half the coconut milk, rub it all over and under the skin of the chicken and marinate covered in the fridge for at least 4 hrs, ideally overnight.
4. Bring the grill to medium indirect heat and cook the chicken skin-side up for 30 min, basting twice with the remaining coconut milk.
5. Finish over direct embers for 4-5 min per side until the skin is dark golden brown and crisp and the juices from the thigh run clear.
6. Rest the chicken for 5 min, chop into pieces with a cleaver and serve with sweet chili sauce and chopped cilantro leaves.