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Loading...Kai Yang is the signature grilled chicken of Thailand's Isan region, marinated in a fragrant paste of garlic, coriander root, white pepper, and fish sauce, then slowly charred over charcoal until the skin turns burnished and crisp. It is traditionally served with sticky rice and a smoky, tangy dipping sauce called nam jim jaew, which balances the rich meat with heat and acidity.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 26 gFat
- 8 gSaturated Fat
- 9 gCarbs
- 1 gFiber
- 5 gSugar
- 48 gProtein
- 1180 mgSodium
- 540 mgPotassium
- 65 mgCalcium
- 2.5 mgIron
- 9 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the marinade
- 6 garlic cloves, roughly chopped
- 3 coriander roots (or 2 tbsp stems), smashed and chopped
- 1 tbsp white peppercorns, coarsely cracked
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp palm sugar, grated
- 1 tsp toasted sesame oil
- 1 whole chicken (about 1.2 kg / 2.5 lb), spatchcocked or butterflied
For the nam jim jaew dipping sauce
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp palm sugar, dissolved in 1 tbsp warm water
- 2 tbsp toasted rice powder (khao khua)
- 2 shallots, finely diced
- 1 tbsp cilantro, chopped
- 2–3 Thai bird's eye chilies, finely sliced
For serving
- Steamed jasmine or sticky rice
- Cucumber spears
- Fresh cilantro sprigs
Directions
- Make the marinade: pound the garlic, coriander roots, and white peppercorns in a mortar until a coarse paste forms, then stir in fish sauce, oyster sauce, soy sauce, palm sugar, and sesame oil.
- Pat the chicken dry, rub the marinade thoroughly under and over the skin, and place on a tray. Cover and refrigerate for at least 4 hours, ideally overnight, turning once.
- Prepare the dipping sauce about 30 minutes before serving: combine fish sauce, lime juice, dissolved palm sugar, toasted rice powder, shallots, cilantro, and chilies in a small bowl. Taste and adjust with more lime for sharpness or more sugar for balance.
- Prepare a charcoal grill for two-zone cooking with medium-hot coals (around 180–200°C / 350–400°F). If using a gas grill, set one side to medium and leave the other off for indirect heat.
- Place the chicken skin-side up on the cooler side of the grill, cover, and cook for 20–25 minutes, turning occasionally, until the internal temperature in the thickest part of the thigh reaches 74°C / 165°F.
- Move the chicken skin-side down over the hot coals and grill 2–3 minutes per side until the skin is deeply blistered and charred in spots, watching carefully to prevent burning.
- Transfer to a cutting board and let rest 8–10 minutes so the juices redistribute, then chop through the bone into bite-sized pieces typical of street-side kai yang.
- Arrange on a platter with sticky rice and cucumber spears, scatter cilantro over the chicken, and serve hot with the nam jim jaew on the side for dipping.
Cook’s Notes
- Always use charcoal if possible; the smoky aroma is essential to authentic kai yang and cannot be replicated on a gas grill.
- To make toasted rice powder (khao khua), dry-toast 2 tbsp raw glutinous rice in a skillet over medium heat until deep golden, then crush in a mortar.
- Butterflying the chicken ensures even cooking and lets the marinade penetrate the breast meat; ask your butcher to do this if needed.
- Watch the skin closely during the final char—sugar in the marinade can go from caramelized to burnt in seconds.
- Leftover chicken is excellent shredded into fried rice or tucked into a sandwich with cucumber and extra dipping sauce the next day.
