Summer grilling season is upon us! Here’s to backyard grilling and bbq.

Kai Yaang (Thai grilled chicken)

  • 2 1/2 to 3 pounds various chicken parts, or a whole chicken, halved
  • 8 or more minced garlic cloves
  • 1 tablespoon ground white pepper
  • As much minced lemongrass as you like. I like a lot (like a 1/2 cup or more!)*
  • 6-8 thai bird chilies, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon turbinado sugar
  • Half a bunch of cilantro, chopped
  • 1 tablespoon Chinese black vinegar

* Fubonn (and many Vietnamese markets) sell finely minced lemongrass in plastic tubs in the freezer section. They are a time saver, and the industrial cut is finer than anything you can reproduce at home. Highly recommended

Place chicken parts in a bowl. Add all the marinade ingredients and mix well. Marinade for at least four hours or overnight.
Start a charcoal grill in your kettle grill, keeping the hot coals on one half.
kaiyaang2.jpg

Once the coals are going, grill the chicken for 10-15 minutes over hot coals, turning often, until a nice color develops.

kaiyaang.jpg

Move the chicken to the cooler side of the grill. Turn every so often, and cook for another 20-30 minutes. This is backyard grilling—use your backyard grillSense. Move parts back to the hot side as needed.

Serve with sweet chili dipping sauce.