Gai Yang (Isaan Grilled Chicken)

Ingredients

• whole chicken, butterflied1 (about 1.5 kg)
• cilantro with roots attached1 bunch
• garlic8 cloves
• white peppercorns1 tbsp
• fish sauce3 tbsp
• oyster sauce2 tbsp
• palm sugar2 tbsp, grated
• soy sauce (or tamari for GF)1 tbsp
• turmeric powder1 tsp
• coconut milk1/4 cup
• tamarind concentrate (for jaew)2 tbsp
• toasted rice powder (khao khua)1 tbsp
• Thai chili flakes (prik bon)1-2 tsp
• shallot, finely sliced (for jaew)1
• lime juice (for jaew)2 tbsp
• sticky rice, steamed, to servefor serving

Steps

1. 1

   Prepare cilantro root paste.

   Scrub the cilantro roots clean and chop. In a mortar, pound the cilantro roots, garlic, and white peppercorns to a coarse paste, 2-3 minutes.

2. 2

   Mix marinade ingredients.

   Scrape the paste into a bowl with the fish sauce, oyster sauce, palm sugar, soy, turmeric, and coconut milk. Whisk until the sugar dissolves.

3. 3

   Marinate the chicken.

   Rub the marinade over the butterflied chicken, under the skin and into the cavity. Refrigerate uncovered at least 6 hours, ideally overnight, to dry the skin.

4. 4

   Build two-zone fire and cook chicken.

   Build a two-zone fire in a charcoal grill (or set a gas grill to medium-low on one side). Place the chicken skin-side up over the cool zone, lid on, and cook 30 minutes until the thigh reads 70°C/160°F.

5. 5

   Grill chicken skin-side down and baste.

   Move the chicken skin-side down over the hot zone and grill 6-10 minutes more, basting with leftover marinade, until the skin is deep mahogany and crackling. Internal temp should hit 74°C/165°F.

6. 6

   Make jaew dipping sauce.

   While it rests, make jaew: combine tamarind, 2 tbsp fish sauce, palm sugar to taste, lime juice, shallot, chili flakes, and toasted rice powder in a small bowl.

7. 7

   Chop chicken and serve.

   Chop the chicken through the bone into rough pieces. Serve with warm sticky rice and jaew for dipping.