Thai Chicken (Gai Yang)

Ingredients

• 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
• 1 large lemongrass stalk , white part only, reedy outer layers removed, sliced 5mm / 1/5" thick (Note 2 tube paste sub)
• 4 cloves garlic , peeled (whole)
• 2 1/2 tbsp fish sauce
• 1 tbsp light soy sauce , or any all-purpose soy or tamari (Note 3)
• 2 tsp dark soy sauce (Note 3)
• 3 tbsp (tightly packed) brown sugar or palm sugar
• 2 tbsp oil , vegetable, canola, or any other neutral flavoured oil
• Nam Jim Jaew – traditional Thai Dipping Sauce for meat *RECOMMENDED*
• Lime Sweet Chilli Sauce from Thai Beef Bowls recipe (quick to make)
• Bottle of sweet chilli sauce
• Lime wedges
• Red chili , finely sliced (optional)
• Cilantro / coriander leaves (optional)
• Coconut rice

Steps

1. Blitz – Place Marinade ingredients EXCEPT oil in a jug just large enough to fit the head of a stick blender. Blitz until lemongrass and garlic is fully pureed. (No stick blender? Finely grate lemongrass and garlic, then mix)
2. Marinate – Pour in a bowl. Add oil, stir. Add chicken, toss to thoroughly coat. Cover and marinate overnight (my bare minimum is 3 hours). No marinating time? Finely slice, toss in marinade then cook like a stir-fry.
3. Heat the outdoor BBQ grill on high or a non stick pan over high heat on the stove.
4. Cook – Remove chicken from the Marinade and discard the Marinade (unless baking in the oven – refer Note 3). Put chicken on the BBQ or in the pan, then turn heat down to medium (sweet marinade = prone to burning). Cook the chicken until golden brown – around 5 to 6 minutes on each side. (If it burns, flip straight away. You can flip repeatedly, as needed.)
5. Rest and serve – Rest for 3 minutes. Serve alongside a mound of steamy coconut rice with lime wedges, garnished with fresh chilies and coriander/cilantro, and your chosen sauce.

Source

recipetineats.com