Gai Yaang Recipe

Prepare marinade

In a food processor or mortar and pestle, combine garlic, shallots, cilantro stems, Thai chilies, cilantro leaves, sliced lemongrass, galangal (or ginger), and ground white pepper. Pound or pulse to a coarse paste, scraping down the sides as needed.

Season marinade

Transfer the herb paste to a bowl. Stir in light soy sauce, fish sauce, palm sugar, vegetable oil and lime juice until the sugar dissolves. Taste and adjust: it should be fragrant, salty-umami, slightly sweet and bright.

Marinate chicken

Trim excess fat from the chicken thighs and score the skin lightly in 3–4 places to help the marinade penetrate. Rub the marinade all over each thigh, making sure to get some under the skin and into the scoring. Place thighs in a sealable bag or container and refrigerate for at least 3 hours, ideally overnight (8–12 hours) for best flavor.

Bring to room temperature

About 30 minutes before grilling, remove the chicken from the refrigerator to come closer to room temperature. Preheat your grill to medium-high (about 400°F/200°C) or preheat a grill pan or skillet.

Grill the chicken

Brush the grill grates or grill pan with a little oil. Grill the thighs skin-side down first for 6–8 minutes until the skin is well charred and crisp, then flip and cook another 6–10 minutes with the lid closed until the internal temperature reaches 165°F (74°C). Cooking time varies with thickness—adjust as needed. If using a charcoal grill, position chicken a little off direct heat to avoid flare-ups and get smoky char.

Rest and finish

Transfer the cooked chicken to a cutting board and let rest for 5–7 minutes. This allows juices to redistribute. Slice or serve whole with lime wedges.

Prepare roasted rice

If you don't have pre-roasted sticky rice, dry-toast uncooked sticky rice or long-grain rice in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant (about 3–5 minutes). Let cool, then grind in a spice grinder or mortar until coarse powder.

Mix sauce

In a small bowl combine ground roasted rice, fish sauce, lime juice and palm sugar. Stir until sugar dissolves. Add minced shallot, chili flakes, chopped cilantro and sliced scallion; mix well. Taste and adjust: sauce should be salty-tangy with nuttiness from roasted rice and a touch of sweetness. Set aside at room temperature for flavors to meld.

Prepare vegetables and fruit

Peel and julienne the mango, carrot and cucumber; place in a bowl. Add the very thinly sliced red onion/shallot. If using chili, slice thinly and add sparingly.

Make dressing and toss

In a small bowl combine lime juice, fish sauce and palm sugar; stir until sugar dissolves. Pour dressing over the mango mixture. Add chopped cilantro, torn mint and toss gently to combine. Taste and adjust seasoning—add more lime or fish sauce as needed.

Finish salad

Sprinkle chopped roasted peanuts over the top just before serving for crunch. Keep chilled until serving.

Arrange rested grilled chicken on a platter with the mango salad alongside. Serve Jim Jaew sauce in a small bowl for dipping. Garnish with extra cilantro, mint and lime wedges. Offer sticky rice or jasmine rice if desired.