Gai Yang: Grilled Chicken with Coriander Seasoning and Zesty Lime, Totally Addictive
🧂 Ingredients
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- 1 whole (cut into 8-10 pieces) chicken
- 3 stalks, bruised lemongrass stalks
- 5 stems cilantro roots (or cilantro stems)
- 8 cloves garlic
- 1 tbsp toasted coriander seeds
- 1 tsp whole black peppercorns, coarsely crushed
- 3 tbsp fish sauce
- 2 tbsp granulated sugar
- 1 tbsp sweet soy sauce (kecap manis)
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 2 , juiced lime
- to taste fresh cilantro leaves for garnish
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👩🍳 Instructions
- 1 Grind the garlic, cilantro roots, toasted coriander seeds, and black pepper using a mortar and pestle or a dry blender until it forms a coarse paste.
- 2 Combine the spice paste with fish sauce, granulated sugar, sweet soy sauce, vegetable oil, and salt in a large bowl. Stir well until it forms a thick marinade.
- 3 Coat all the chicken pieces with the marinade, massaging it in so the seasoning soaks into the meat. Add the bruised lemongrass into the container.
- 4 Cover the container and let it sit in the fridge for at least 2 hours, ideally overnight, so the seasoning fully absorbs into the meat.
- 5 Heat up the grill (charcoal grill/BBQ) over medium heat. If using an oven, preheat it to 200°C (about 400°F).
- 6 Grill the chicken, turning occasionally and basting with the remaining marinade, for about 30-40 minutes until cooked through and the skin is golden brown with slightly charred edges (a signature feature of gai yang).
- 7 Remove the chicken from the grill and drizzle with fresh lime juice right before serving so the aroma comes through fully.
- 8 Sprinkle with chopped fresh cilantro leaves. Serve warm with sticky rice or steamed white rice.
💡 Tips
• Marinating overnight in the fridge lets the seasoning soak in much deeper and makes the meat juicier.
• Use real cilantro roots if you can get them, since their aroma is much stronger than using just the leaves.
• If you don't have a charcoal grill, an oven or a nonstick pan with a little oil can also work as an alternative, though the smoky aroma will be less pronounced.
• Set aside a bit of the raw marinade before it touches the raw chicken to use as a basting sauce while grilling, for better hygiene.
📊 Nutrition Facts / serving
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