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Thai Grilled Chicken Noodle Salad

Thai Grilled Chicken Noodle Salad


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Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breast halves
  • 1/4 Cup chopped fresh basil
  • 1/4 Cup chopped fresh mint
  • 1/4 Cup chopped fresh cilantro
  • 2 Tablespoons lime juice
  • 2 Tablespoons chopped ginger
  • 2 garlic cloves
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon honey
  • 1 Teaspoon dried red pepper flakes
  • 1 1/2 Tablespoon chopped toasted peanuts
  • 1/2 lime, cut into 4 wedges for garnish

For the Dressing:

  • 1 1/2 Tablespoon lime juice
  • 1 1/2 Tablespoon fish sauce
  • 1 1/2 Tablespoon Asian sweet chili sauce
  • 1 1/2 Tablespoon vegetable oil
  • 1 1/2 Tablespoon honey

For the Noodle Salad:

  • 6 Ounces bean thread noodles (cellophane or transparent noodles)
  • 1/4 Cup coarsely chopped basil
  • 1/4 Cup coarsely chopped mint
  • 1/4 Cup coarsely chopped cilantro
  • 12 snow peas, cut into 1-inch pieces
  • 8 cherry tomatoes, halved
  • 2 carrots, peeled and shredded
  • 2 scallions, sliced

The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


The marinade for this chicken is insane. It really is. 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.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. 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.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. 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. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

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.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x

MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.


Watch the video: Γαρίδες Σουβλάκι με Σαλάτα Νουντλς


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