Herb Fed Poultry GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

Gai Yang Chicken

  • Prep Time
    30mins
  • Cook Time
    1 hour
  • Total Time
    1 hour 30

You’ll find this dish throughout Thailand, at many a roadside stall. The smell just entices you in and the flavour of that spicy chargrilled chicken is incredible!

Serves: 4

  • 1 Herb Fed spatchcock chicken

  • 12 stalks of coriander, leaves & stalks – roughly chopped

  • 6 garlic cloves, roughly chopped

  • 1 large red chilli, roughly chopped

  • 1 lemongrass stalk, roughly chopped

  • 1tsp coriander

  • 2tsp white pepper

  • 2tbsp palm sugar or light brown sugar

  • 2tbsp fish sauce

  • 1tbsp dark soy sauce

  • 1tsp kecap manis (optional)

  • 2tbsp vegetable oil

  • Add everything to a blender and blend to a rough paste

  • Make incisions along the legs, thighs and breasts of your chicken for the marinade to penetrate

  • Take half of the marinade and rub all over the chicken, making sure its in the sliced open parts as well

  • Marinade in the fridge overnight. If you don’t have time, just marinade for as long as you can, the flavour will still be amazing

  • Set up your BBQ with 2 zones – a direct heat zone and an indirect zone. You want it set to 220c. If cooking in an oven, set your oven to 220c

  • Cook on the indirect side with the lid down for 30 minutes

  • After 30 minutes, start to brush on the reserved marinade, brushing this on to both sides every 10 minutes

  • Once your chicken hits 70c, move it over to the direct side and char over the coals for a couple of minutes then remove and rest

  • If using an oven, crank the temperature up to 250c for 5 minutes then remove and rest

Smokin elkRecipe Courtesy of The Smokin Elk

 

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