Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง)
This Thai grilled chicken recipe uses a pressure cooker to infuse authentic garlic, cilantro, and spice flavors for juicy, crispy perfection in less time.
Equipment
- 1 Mixing bowl for marinade
Ingredients
Main Ingredients
- 1 whole chicken about 3.5 lbs, spatchcocked
- 4 cloves garlic minced
- 2 tablespoons cilantro roots or stems finely chopped
- 1 tablespoon white peppercorns
- 2 tablespoons fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 tablespoon vegetable oil for marinade
Instructions
Instructions
- Pound garlic, cilantro roots, and peppercorns into a coarse paste using a mortar and pestle or food processor.
- Mix the paste with fish sauce, soy sauce, oyster sauce, sugar, vegetable oil, coriander, and turmeric to create marinade.
- Rub marinade over spatchcocked chicken under skin and inside cavities. Marinate at least 2 hours or overnight.
- Grill chicken skin-side down on medium heat (or white ash charcoal). Flip occasionally until evenly golden.
- Cook for about 30 minutes or until chicken reaches internal temp of 165°F.
- Let rest 5–10 minutes. Carve and serve with sticky rice and dipping sauce.
Notes
Try finishing the chicken under a broiler for extra crispy skin. Leftovers reheat well in pressure cooker with slow release.