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Grilled Chicken (Gai Yang)

bbq, chicken - other

2 teaspoons black peppercorns
1 tablespoon minced garlic
3 tablespoons finely chopped coriander; root and stem
3 tablespoons Thai fish sauce
3 tablespoons light soy sauce
2 tablespoons lime juice
1 1/4 pounds boneless skinless chicken

For connoisseurs of grilled chicken, Thailand is paradise. A common street food most closely associated with the country's northeastern cuisine, grilled chicken is always eaten with sticky rice and a hot and sweet dipping sauce. The marinade combines two traditional Thai flavourings: coriander root and black pepper. In preparing the marinade, use only the root and stem, not the leaf of the coriander plant. You can build up your own stash of roots by buying coriander with the roots attached. When you are finished with the leaves, wash the roots, wrap them in foil and - Freeze. Defrost before using by running under cold water. Grind peppercorns in a pepper mill or coffee grinder. In a blender or food processor, blend peppercorns, garlic and coriander. Transfer to a bowl and stir in fish sauce, soy sauce and lime juice. Cut chicken into large bite-size pieces and place in a large shallow bowl. Add marinade; toss chicken to coat well. Cover and refrigerate for 30 minutes to 1 hour. Preheat broiler or grill. Chicken can be cooked on skewers or a grilling rack. If using bamboo skewers, soak them in water for 30 minutes before using. Thread 4 or 5 chicken pieces on each skewer or lay chicken pieces flat on a lightly oiled grilling rack. To broil, cook chicken approximately 3 inches from heat source until brown, turning after 4 minutes. To grill, place chicken on a rack 4 inches from coals or flame. Turn after 4 minutes, or when golden. Repeat for second side. Serve hot or at room temperature, with Hot and Sweet Dipping Sauce and Thai Sticky Rice.

Contributor: President's Choice Magazine - October, 1998

Yield: 4 to 6 servings

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