Kai Yang (grill Chicken) Recipe

Prepare the marinade

In a blender or food processor combine peeled garlic, cilantro (including stems), coriander roots (if using), soy sauce, fish sauce, brown sugar, ground white pepper, turmeric powder, vegetable oil and kosher salt. Blend until a mostly smooth paste forms (a few small bits are okay).

Marinate the chicken

Pat the chicken dry. If using whole chicken, spatchcock or butterfly it; if using leg quarters, make 2–3 shallow slashes through the skin into the flesh to allow marinade to penetrate. Rub the marinade evenly all over the chicken, massaging into slashes and under the skin where possible. Cover and refrigerate for at least 2 hours, preferably 4–8 hours or overnight for best flavor.

Preheat grill

When ready to cook, preheat a charcoal or gas grill to medium heat (about 180–200°C / 350–400°F). Arrange coals for indirect heat if using charcoal. Oil the grill grates lightly. If using banana leaves, briefly char them over flame or warm to soften, then place on the grill under the chicken to impart fragrance and prevent sticking.

Grill the chicken

Place chicken skin-side down over direct medium heat for 4–6 minutes to develop color, then move to indirect heat (or lower the flame) and continue grilling with lid closed until an internal temperature of 74°C (165°F) at the thickest part is reached — about 20–35 minutes depending on piece size. Flip once halfway and baste occasionally with any leftover marinade (discard marinade that touched raw chicken). Adjust time for whole spatchcocked chicken (approx. 35–45 minutes total).

Rest and slice

Remove chicken from the grill and let rest 8–10 minutes to redistribute juices. Slice into serving pieces (for whole chicken, cut into quarters; for leg quarters, serve as is or sliced). Serve hot with lime wedges.

Toast dried chiles and aromatics

In a dry skillet over medium heat, toast the dried chilies for 30–60 seconds per side until fragrant but not burned. Toast the shallots and garlic in the same skillet, turning frequently, until golden and aromatic. Let cool slightly.

Grind sauce ingredients

In a mortar and pestle (traditional) or small food processor, combine toasted chilies, toasted shallots, garlic, toasted rice, cilantro stems and a pinch of salt. Pound or pulse until coarsely ground (texture should be grainy, not smooth).

Season the jaew

Transfer the coarse mixture to a bowl. Stir in fish sauce, fresh lime juice, and palm or brown sugar. Taste and adjust balance — more fish sauce for saltiness, lime for acidity, sugar to tame heat. Fold in chopped roasted peanuts if using. Let sit 10 minutes for flavors to meld before serving.

Rinse the jasmine rice under cold water until the rinse water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice, water and salt in a pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed and rice is tender.

Remove pot from heat and let rice sit, covered, for 10 minutes. Fluff with a fork before serving.