Gai Yang

[Tim Campbell]

This is the cook I was most excited to do last weekend. My photo skills are lacking...Apologies. I based it on a couple different recipes, primarily one from Kenji Alt. This will be in the regular rotation now.

Spatched a bird and marinated in a Thai-style paste for about 3 hrs. Fish sauce and dark soy provided the salt in the marinade.


Fired up the grill. JD lump. And quickly overshot the desired temp. Waited 20 minutes for temp to stabilize. Two zone heat. Bird spent most of the cook over indirect.



Getting some color...smells are outrageous. Photo skills, not so much.


Flipped after about 30 minutes. 130° internal.


Put it over direct, flipping often, for the last 10-15 minutes. Pulled it off grill at 155°.


Done and resting. Some got eaten before table-service. I blame the badgers. Served with store-bought sweet Thai chili sauce, rice, and a baked spud for my boy.


Orchid shot!


Thanks for looking! Some really tasty chicken with minimal fuss. Have a good week, everyone.

 

[timothy]

Stellar, looks delicious.!

 

[Andy Kaminski]

Looking good Tim.
We keep a similar looking orchid in our kitchen.
Darn plant does very well here in the north.

 

[Timothy F. Lewis]

Looks great Tim! I just might need to work on that!

 

[Tim Campbell]

Looking good Tim.
We keep a similar looking orchid in our kitchen.
Darn plant does very well here in the north.

It's crazy. I thought it was dead like 3 weeks ago, then boom.

 

[Bob Bailey]

This is the cook I was most excited to do last weekend. My photo skills are lacking...Apologies. I based it on a couple different recipes, primarily one from Kenji Alt. This will be in the regular rotation now.

Spatched a bird and marinated in a Thai-style paste for about 3 hrs. Fish sauce and dark soy provided the salt in the marinade.
View attachment 99350

Fired up the grill. JD lump. And quickly overshot the desired temp. Waited 20 minutes for temp to stabilize. Two zone heat. Bird spent most of the cook over indirect.
View attachment 99351
View attachment 99352

Getting some color...smells are outrageous. Photo skills, not so much.
View attachment 99354

Flipped after about 30 minutes. 130° internal.
View attachment 99355

Put it over direct, flipping often, for the last 10-15 minutes. Pulled it off grill at 155°.
View attachment 99356

Done and resting. Some got eaten before table-service. I blame the badgers. Served with store-bought sweet Thai chili sauce, rice, and a baked spud for my boy.
View attachment 99357

Orchid shot!
View attachment 99358

Thanks for looking! Some really tasty chicken with minimal fuss. Have a good week, everyone.

Great looking yardbird Tim!

I like the use of skewers to hold it together. Hate when the leg qtrs. fall off of spatched chicken.

 

[Joan]

Why aren't you guys giving him heck. Showing us delicious pictures and not giving us the whole recipe.

 

[Tim Campbell]

Just for you, Joan. It's mostly this.

Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you'll ever pull off your grill.

www.seriouseats.com

 

[Joan]

Just for you, Joan. It's mostly this.

Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you'll ever pull off your grill.

www.seriouseats.com

Mmmmmm CILANTRO!!!!!!

THANK YOU TIM!!!!!!!!!

 

[JimK]

Very nice, Tim!

 

[Jeff Boudman]

Looks really tasty!

 

[Joan]

Mmmmmm CILANTRO!!!!!!

THANK YOU TIM!!!!!!!!!

OK, I have everything printed out. Thanks again, will let you know when we make it

 

[ChuckO]

Some got eaten before table-service. I blame the badgers.

The Badgers spanked the Broncos, and you killed the cook. Will have to try this

 

[Tim Campbell]

The Badgers spanked the Broncos, and you killed the cook. Will have to try this

Lol! Thanks, Chuck.

 

[Tim Campbell]

OK, I have everything printed out. Thanks again, will let you know when we make it

That's great, Joan! It's a pretty simple cook. I use a Vitamix these days, but a good blender or food processor works well, too. First time I did this cook, I pounded everything in my mortar and pestle. Took a while.