Chiang Mai Chicken (Kai Yang)
Chiang Mai Chicken (Kai Yang)

Chiang Mai Chicken (Kai Yang)

Category

Region: Thai
Rating: Untried

Yields1 Serving
 1 cup cilantro leaves and tender stems
 ½ cup fish sauce
 ½ cup soy sauce
 ¼ cup light brown sugar
 1 lemon grass stalk (ends trimmed, bottom 8 inches chopped)
 4 cloves garlic (peeled and smashed)
 1 tbsp coriander seeds
 1 tbsp black peppercorns
 1 tbsp white peppercorns
 4 chicken breast and leg quarters
 1 cup kosher salt
1

In a blender, combine the cilantro, fish sauce, soy sauce, sugar, lemon grass, garlic, coriander and both peppercorns. Blend until smooth, about 1 minute. Reserve 1/4 cup of the marinade for the glaze.

2

Place the chicken in a large zip-close plastic bag. Pour in the remaining marinade and seal. Set in a bowl and refrigerate for 2 hours.

3

Heat the oven to 400°F with the rack in the middle position. Line a rimmed backing sheet with foil and spread the salt over it. Mist a wire rack with cooking spray, then set over the salt.

4

Arrange the chicken on the rack over the soalt. Bake for 30 minutes. Brush the chicken with the reserved marinade and continue to bake until the thighs register 175°F and the breasts register 160°F, another 10 to 15 minutes.

5

Transfer the chicken to a carving board and let rest for 20 minutes. Serve with lime wedges or Tamarind Dipping Sauce , if desired.

Ingredients

 1 cup cilantro leaves and tender stems
 ½ cup fish sauce
 ½ cup soy sauce
 ¼ cup light brown sugar
 1 lemon grass stalk (ends trimmed, bottom 8 inches chopped)
 4 cloves garlic (peeled and smashed)
 1 tbsp coriander seeds
 1 tbsp black peppercorns
 1 tbsp white peppercorns
 4 chicken breast and leg quarters
 1 cup kosher salt

Directions

1

In a blender, combine the cilantro, fish sauce, soy sauce, sugar, lemon grass, garlic, coriander and both peppercorns. Blend until smooth, about 1 minute. Reserve 1/4 cup of the marinade for the glaze.

2

Place the chicken in a large zip-close plastic bag. Pour in the remaining marinade and seal. Set in a bowl and refrigerate for 2 hours.

3

Heat the oven to 400°F with the rack in the middle position. Line a rimmed backing sheet with foil and spread the salt over it. Mist a wire rack with cooking spray, then set over the salt.

4

Arrange the chicken on the rack over the soalt. Bake for 30 minutes. Brush the chicken with the reserved marinade and continue to bake until the thighs register 175°F and the breasts register 160°F, another 10 to 15 minutes.

5

Transfer the chicken to a carving board and let rest for 20 minutes. Serve with lime wedges or Tamarind Dipping Sauce , if desired.

Chiang Mai Chicken (Kai Yang)