4 whole chicken legs with skin
16 coriander roots
½ teaspoon black pepper, freshly
1 teaspoon salt
16 garlic cloves, chopped
1 teaspoon turmeric
1 teaspoon sugar
1 to 3 tablespoons vegetable oil
2 tablespoons coconut milk
Gai Yang Khing
Northern Grilled Chicken
Thai cooks have expertly refined the art of
grilling - the worldwide popularity of the Thai
satay is ample evidence. Here, chicken legs are
marinated in an Indian influenced marinade
that is boldly flavoured and colored with
turmeric. When grilled, the legs turn a beatiful
shade of ochre. Serve them with bottled naam
jim kai (sweet&sour sauce), a pickled chili
sauce with garlic and plums that is sold in
Asian food markets.
Cut ½ inch deep slits randomly all over chicken legs to allow marinade to easily
penetrate the meat. Place in a broiler pan and set aside.
In a food grinder, process coriander roots, pepper, salt, garlic, turmeric, and sugar
until smooth. Add oil, if necessary, to assist in blending. Stir in coconut milk until
well combined. Spread marinade over chicken and under skinm cover and
refrigerate 2 to 3 hours, or preferably overnight.
Preheat grill or broiler. Arrange chicken 4 inches from heat and grill or broil 10 to
12 minutes per side, or until cooked through.
Serve with sweet chilli sauce, which can be found in your local supermarket.
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters