Grilled Chicken with Lemongrass in Thai, Gai Yang Dtakrai
Grilled Chicken with Lemongrass
Gai Yang Dtakrai
ไก่ย่างตะไคร้
Prepare:
4 thigh chicken
7 lemongrasses (cut 1 inch)
3 tbsp. sugar
1/4 cup light soy sauce
1/4 cup soy sauce
3 tbsp. black pepper
1/3 cup garlic
Cooking Instructions:
1. Crush the lemongrass finely.
2. Then, with black pepper and garlic, we just need to crush it lightly.
3. Now, add soy sauce, light soy sauce, sugar and mix everything very well.
4. With your hand, take a chicken piece and give it a massage in a bowl of mixed ingredients above. Do the same thing with the rest.
5. Leave it in the refrigerator for 3 hours or one night if you are not in a hurry.
6. Grill it on a fire made from wood or use the oven with 180 C for 45 minutes.
Note from Vern: The flavor of lemongrass with the chicken is an amazing combination. You’ll like this recipe regardless if you like other Thai foods because it’s just like a flavored chicken recipe. Try it!
This is my second attempt to cook the Thai lemongrass chicken. As I compare my recipe to yours, my recipe is slightly different. Because I add in the rice powder and minced mint leave. It is make sense to add in these two ingredients together because it will make the dish more exotic. Rice flour will add some nutty taste and mint leave will give lingering refreshing aftertaste. What a good combination! Plus rice flour will increase the consistency of the paste, so it will bind to chicken easily without falling off.
Before I put the chicken into oven, I used my new purchase grater to grate some lime rinds onto the chicken.
Bon appetite.