Kai Yang - Grilled Chicken with Spicy Carrot Salad

[Peter Gallagher]

We've been on sort of Thai kick of late - This was a northeastern Thai chicken dish. Started out by brining the bird over night on Thursday, then marinated over night Friday - The marinade was lemon grass, garlic, shallots, cilantro stems, pepper corns, fish sauce, oyster sauce and and some palm sugar -

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for a side we did a spicy carrot salad.... And spicy it was! maybe just 2 chilis next time - Smashed up garlic, a couple of peppers, peanuts and green beans - added some lime juice and fish sauce.

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Meanwhile, cook the bird - spatchcock stylely - looking just about there!

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..and plated! We really liked it -

 

[Tim Campbell]

Looks fantastic, Peter. You've been on a Thai roll lately...I love your cooks.

 

[Rich G]

Another winner (winner, chicken dinner) Peter! Tell you what, you make the Peruvian Chicken, and I'll make this one, then we can compare notes! Thanks for sharing!

R

 

[Cliff Bartlett]

Looks outstanding Peter! Really like that spicy carrot salad. We've been trying to find lemon grass for a cook my wife has coming up. No such luck, at least not yet.

 

[JimK]

As far as I'm concerned, you can stay on that Thai kick. It's working quite well!

 

[ChuckO]

Looks very tasty

 

[Ken Barth]

Nice looking cook!

 

[Timothy F. Lewis]

Wow, just wow!