4 whole chicken legs with skin

16 coriander roots

½ teaspoon black pepper, freshly ground

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
Serves 4

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.
Conversion chart
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
Sticky rice
Papaya salad
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