Gai Yang — Thai Grilled (Spatchcock) Chicken with Nam Jim Jaew
Juicy spatchcocked Thai-style chicken marinated with cilantro-root, garlic and fish sauce, grilled over high heat for smoky char and served with a bright, toasted-rice dipping sauce (nam jim jaew). Great for a charcoal grill or under the broiler at home.
AI image1 hr
start to finish
20 min
hands on
Some skill
difficulty
4
servings
Ingredients
For the chicken
For the marinade
For basting
For serving
For the nam jim jaew (dipping sauce)
Contains soy, fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
480 kcal45g protein10g carbs28g fat
An estimate, not a lab analysis.
Method
Make the toasted rice powder: heat a small dry skillet over medium heat, add the jasmine rice and toast, stirring constantly, until the rice is golden and fragrant; transfer to a mortar & pestle or spice grinder and grind to a coarse powder.
Whisk the dipping sauce (nam jim jaew): combine the toasted rice powder, 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp palm sugar, sliced shallot, sliced chile and chopped cilantro in a small bowl; stir until sugar dissolves and set aside.
Make the marinade: in a blender or mortar, pound together the garlic, cilantro roots (or stems), tamari, 4 tbsp fish sauce, 2 tbsp palm sugar, 1 tbsp oil, white pepper and turmeric (if using) until a smooth paste forms.
Marinate the chicken: place the spatchcocked chicken skin-side up in a large baking tray or zip-top bag, spread and rub the marinade under the skin and over the surface so the meat is well coated.
Refrigerate to marinate: cover or seal and refrigerate for at least 2 hours and up to 12 hours (overnight is fine) to let flavors penetrate.
Preheat and prepare the grill (or broiler): for a charcoal or gas grill, set up for medium-high heat (375–425°F / 190–220°C) with a cooler zone for indirect cooking and oil the grates; for an oven broiler, position a rack 6–8 inches from the element and preheat the broiler.
Grill the chicken: place the chicken skin-side down over direct medium heat and let char for 6–8 minutes without moving (watch for flare-ups). Then flip, move to the cooler/indirect part of the grill (or lower the heat), cover and continue cooking until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C), about 25–35 more minutes. If using the broiler, broil 8–10 minutes per side to brown, then transfer to a 375°F (190°C) oven to finish 10–15 minutes until 165°F.
Rest the chicken: transfer the grilled chicken to a cutting board and let rest 10 minutes so the juices redistribute.
Carve and serve: carve the chicken into pieces, arrange on a platter with lime wedges and the nam jim jaew for dipping. Serve with steamed jasmine rice or sticky rice and cucumber slices if you like.
Worth knowing
- If you don't have a spatchcocked chicken, use bone-in thighs (8 pieces) and adjust cooking time: start over direct heat to char and finish over indirect until 165°F.
- Cilantro roots give the most authentic aroma; if unavailable, use the stems (they're stronger than the leaves) and reduce the amount to avoid a bitter edge.
- To avoid cross-contamination, don't reuse raw marinade as a basting sauce unless you boil it for several minutes first.
- Charcoal gives the best smoky flavor; if using a gas grill, add a handful of soaked wood chips in a smoker box for extra smoke.
- Make the toasted rice powder ahead and store in an airtight jar for several days — it also boosts soups and salads.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeDairy-free
More Thai cooking
An original Restaurant Pro recipe — our own composition in the idiom of Thai cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.