Kai Yang (Thai-Style Grilled chicken)

Broiled chicken marinated with coriander roots, garlic, salt, pepper and coconut milk. Originally from the northeastern

region of Thailand. Usually served with sticky rice, spicy papaya salad and savory chopped chicken salad.

Ingredients: (for 4 persons)
1 whole chicken (2 1/4lb )
1 cup coconut milk
10 peppercorns
3 tbsp minced garlic
2 tbsp oyster sauce
3 tbsp thin soy sauce
1/2 tsp salt
Garnish: red and green spur chilies

Sauce:
2 tsp roasted dried chili flakes
1 tbsp spring onion and coriander, finely chopped
2 tbsp mint leaves
1 tbsp ground roasted rice
1 tsp palm sugar
1/4 cup lime juice
1/4 cup fish sauce

Preparation:

• To make the dipping sauce: Combine the dried chili flakes, palm sugar, fish sauce, lime juice and ground roasted rice and mix well. Sprinkle with chopped coriander, spring onion and mint leaves.


• Wash the chicken, split, open and remove the insides. Wash again.


• Blend coriander roots, garlic, salt and peppercorns in a blender. Rub the paste on both sides of the chicken.


• Mix coconut milk, soy sauce and oyster sauce together to get a marinade.


• Marinate the chicken for 2 hours.


• Grill chicken over low heat until golden and cooked through. Chop grilled chicken and arrange on a serving dish.