A classic Thai street food, this grilled Thai Chicken is so good what to have with marinated chicken wings it almost converted a vegetarian. Traditional Thai Chicken The marinade for this chicken is insane. The flavour is so good and I honestly think you’ll regret it if you don’t make a double batch.
Because I promise, you will eat more than your fair share. Whether it be fried rice, chili con carne, paella, bolognaise or a beef bourguignon, there are countless variations, from family recipes passed down through generations to high end modern interpretations by top chefs around the world. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. Even throughout Thailand, there are so many variations of Gai Yang. Different from region to region, restaurants to street food vendors to home style versions.
Traditionally, Gai Yang is served with a dipping sauce. I like making this with chicken thighs because it is such a juicy cut. And with such juicy chicken with a thick glaze on it, I find that a dipping sauce is not necessary. So instead, I incorporate the flavour of the dipping sauce into the Marinade. I can’t get through a whole chook myself!