Kai yang is Thailand’s beloved street-food grilled chicken, marinated in a fragrant blend of lemongrass, garlic, coriander root, fish sauce, and coconut milk, then grilled until the skin is crackling and the meat is juicy. This version is designed for the home cook, using easy-to-find ingredients and a simple two-step grill method that delivers that iconic charred, savory-sweet flavor. It’s perfect for a weekend cookout or a special dinner that transports you straight to a Bangkok night market.
Ingredients
- 1 whole chicken (about 4 lb / 1.8 kg), butterflied (spatchcocked)
- For the marinade:
- 3 stalks lemongrass, bottom 6 inches only, thinly sliced
- 6 cloves garlic, peeled
- 1 cup (25 g) fresh coriander (cilantro) roots or stems, chopped (if roots unavailable, use 1 cup packed coriander stems)
- 1 tablespoon (6 g) white peppercorns
- 1/4 cup (60 ml) fish sauce
- 1/4 cup (60 ml) coconut milk
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (25 g) palm sugar or brown sugar
- 1 teaspoon (5 ml) turmeric powder (optional, for color)
- For basting:
- 2 tablespoons (30 ml) coconut milk mixed with 1 tablespoon (15 ml) vegetable oil
Instructions
- Prepare the chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten it. Pat dry with paper towels.
- Make the marinade: In a food processor or blender, combine lemongrass, garlic, coriander roots, white peppercorns, fish sauce, coconut milk, soy sauce, palm sugar, and turmeric (if using). Process until smooth, about 2-3 minutes, scraping down the sides as needed. The marinade should be a thick paste.
- Marinate the chicken: Place the butterflied chicken in a large resealable bag or a glass dish. Pour the marinade over it, rubbing it all over, including under the skin where possible. Seal and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.
- Preheat the grill: About 30 minutes before cooking, remove the chicken from the fridge to let it come to room temperature. Preheat a gas or charcoal grill to medium-high heat (about 375-400°F / 190-200°C). For a charcoal grill, arrange coals on one side for indirect heat.
- Grill the chicken: Place the chicken skin-side up on the cooler side of the grill (indirect heat) if using charcoal, or on a cooler zone if using gas. Cover and cook for 20 minutes.
- Flip and baste: Flip the chicken skin-side down and move it directly over the heat source. Brush with the coconut milk-oil basting mixture. Cook for 5-7 minutes, until the skin is golden and charred in spots.
- Check temperature: Flip again and continue grilling over direct heat for another 5-7 minutes, basting once more, until the skin is crisp and the thickest part of the thigh registers 165°F (74°C) with a food thermometer, which is the USDA FSIS safe minimum for poultry.
- Rest: Remove the chicken to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute.
- Carve and serve: Carve into pieces and serve hot with jasmine rice and a tangy dipping sauce.
Tips
- Butterflying the chicken is key for even cooking and shorter grill time. If you prefer, you can ask your butcher to do it, or use chicken thighs and drumsticks instead, adjusting cooking time to 165°F (74°C) internal.
- Don’t skip the resting step—it keeps the meat juicy. Also, resist the urge to flip too often; let the skin develop a nice char.
- If you can’t find coriander roots, use a generous amount of coriander stems—they have plenty of flavor. The turmeric is optional but gives the classic yellow hue; omit if you prefer a darker char.
- For a smoky flavor, add a few soaked wood chips (like hickory or apple) to the coals or smoker box.
Serving Suggestions
Serve kai yang with steamed jasmine rice or sticky rice, a fresh cucumber salad, and the classic Thai dipping sauce jaew (made with roasted chili flakes, lime juice, fish sauce, and toasted rice powder). A side of som tam (green papaya salad) is also a perfect match. For a casual meal, slice the chicken and serve over rice with a fried egg.
Variations
- Spicy Kai Yang: Add 2-3 fresh Thai bird’s eye chilies to the marinade for heat.
- Oven-Baked: If you don’t have a grill, roast the butterflied chicken in a 425°F (220°C) oven on a wire rack over a baking sheet for 40-50 minutes, basting twice, until 165°F (74°C). Finish under the broiler for 2-3 minutes to crisp the skin.
- Chicken Parts: Use bone-in, skin-on thighs and drumsticks; reduce marinating time to 1 hour and grill over medium heat, turning occasionally, until 165°F (74°C).
Storage and Reheating
Refrigerate leftover kai yang within 2 hours of cooking in an airtight container for up to 3 days. To reheat, place pieces on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat in a skillet over medium heat with a splash of water, covered, for 5-7 minutes. Avoid microwaving as it will make the skin soggy. For longer storage, freeze the cooked chicken in a freezer-safe bag for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of a whole chicken? Yes, but breasts cook faster and can dry out. Use bone-in, skin-on breasts and grill over medium heat for about 20-25 minutes, flipping once, until 165°F (74°C). Reduce marinating time to 1 hour.
What if I don’t have palm sugar? Use brown sugar or honey as a substitute. Brown sugar gives a similar molasses note; honey adds a slightly different sweetness but works well.
How do I know when the chicken is done without a thermometer? The juices should run clear when you cut into the thickest part, and the meat should no longer be pink. However, a food thermometer is the only reliable way to ensure it reaches 165°F (74°C) for safety.
Can I marinate the chicken for longer than 12 hours? Yes, but the texture may become slightly mushy due to the enzymes in lemongrass and the salt in fish sauce. For best results, stick to 12 hours.
Is kai yang traditionally spicy? Not necessarily. The marinade is savory and aromatic, not spicy. Heat comes from the dipping sauce, so you can control the spice level.
Can I grill the chicken on a stovetop grill pan? Absolutely. Use a cast-iron grill pan over medium-high heat, and cook in batches if needed. You may need to finish the chicken in a 375°F (190°C) oven to ensure it cooks through without burning the outside.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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