Appetizer: Thailand – ไก่ย่าง ▶ Gai Yang (Grilled Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

1 1/2 lb (675 g) chicken wing flats
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) palm sugar or brown sugar
3 garlic cloves
2 shallots, peeled
1–2 Thai chilies (optional)
1 / 4 cup (15 g) fresh cilantro (stems OK) or coriander roots
1 tbsp (15 ml) grated ginger or galangal
2 tbsp (30 ml) vegetable oil
2 tbsp (18 g) toasted sesame seeds (Thai sesame seeds), plus extra for garnish
Lime wedges and cucumber slices (to serve)

Instructions

1. In a blender or mortar and pestle, combine garlic, shallots, chilies, cilantro, ginger, fish sauce, soy sauce, sugar and oil to make a coarse paste.
2. Rub the paste all over the wing flats, place in a bowl or zip-top bag, and marinate at least 2 hours or overnight in the refrigerator.
3. Preheat grill to medium-high. Thread wings on skewers or place directly on the grates.
4. Grill wings 8–12 minutes per side, turning and basting occasionally with any leftover marinade, until nicely charred and cooked through (internal temp 165°F/74°C).
5. Transfer to a platter, sprinkle with toasted sesame seeds, and serve with lime wedges and cucumber.

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