Grilled > Thai

Spicy Thai Grilled Chicken Kai Yang Recipe

Ingredients with Measurements:
- 4 bone-in chicken thighs
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons chopped cilantro
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon red pepper flakes
- Salt and pepper to taste

Special equipment needed:
- Grill or grill pan
- Kitchen thermometer

Step-by-step instructions:
1. In a mixing bowl, combine fish sauce, soy sauce, lime juice, brown sugar, vegetable oil, cilantro, garlic, ginger, red pepper flakes, salt, and pepper.
2. Add chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from marinade and discard excess marinade.
5. Grill chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
6. Remove chicken from the grill and let it rest for 5 minutes before serving.


Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 280
Fat: 15g
Protein: 28g
Carbohydrates: 6g
Fiber: 0g
Sugar: 5g
Sodium: 1900mg

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Fish sauce can be substituted with soy sauce.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.

Variations:
- Add chopped lemongrass to the marinade for an extra citrusy flavor.
- Substitute lime juice with orange juice for a sweeter taste.
- Add honey to the marinade for a more caramelized flavor.

Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours for maximum flavor.
- Use a kitchen thermometer to ensure the chicken is cooked to the proper temperature.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place chicken in a microwave-safe dish and heat for 1-2 minutes or until heated through.

Presentation ideas:
Serve chicken on a bed of rice with a side of grilled vegetables.

Garnishes:
Garnish with chopped cilantro and lime wedges.

Pairings:
This dish pairs well with a crisp white wine or a cold beer.

Suggested side dishes:
Grilled vegetables, rice, or a Thai salad.

Troubleshooting advice:
If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.

Food safety advice:
Make sure to discard any leftover marinade that has come into contact with raw chicken.

Food history:
Kai Yang is a popular street food in Thailand, typically made with marinated chicken that is grilled over charcoal.

Flavor profiles:
This dish is sweet, salty, spicy, and tangy.

Serving suggestions:
Serve hot off the grill with a side of rice and grilled vegetables.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Spicy, Tangy, Savory, Herbal, Aromatic