Grilledthaisirloinwithtangylimesauce Recipes

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THAI GRILLED CHICKEN (GAI YANG)



Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories     Barbecue     BBQ     Chicken     Grilling

Time 16m

Number Of Ingredients 14

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

  • Place Marinade ingredients in a large ziplock bag. Massage to mix.
  • Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
  • Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
  • Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
  • Cook the chicken until golden brown - around 3 minutes each side.
  • Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

THAI GRILLED CHICKEN (GAI YANG)



Thai Grilled Chicken (Gai Yang) image

Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!

Provided by Bill

Categories     Chicken

Time 12h45m

Number Of Ingredients 21

1 stalk lemongrass ((base of stalk, cut into small pieces; 50g))
1/2 cup cilantro ((also known as fresh coriander-stems and leaves, chopped; 25g))
2 shallots ((chopped; 35g))
8 cloves garlic ((chopped; 35g))
2 tablespoons vegetable oil ((30 ml))
2 tablespoons palm sugar ((or light brown sugar; 25g))
3/4 teaspoon salt ((or to taste))
1/2 teaspoon freshly ground black pepper
1/4 cup Thai thin soy sauce
2 teaspoons Thai sweet soy sauce ((or black soy sauce))
2 tablespoons fish sauce
1/2 teaspoon turmeric powder ((optional))
1 whole chicken ((about 5-6 pounds; 2.2-2.6 kg))
1 tablespoon palm sugar ((or light brown sugar; 12g))
1 tablespoon hot water
1 tablespoon tamarind paste or concentrate
2 tablespoons fish sauce
1 tablespoon toasted sticky rice ((kao khua; ground to a powder, optional))
1 tablespoon cilantro ((chopped))
1 tablespoon scallions ((chopped))
2 teaspoons dried chili flakes ((or fresh Thai chili peppers, optional))

Steps:

  • Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
  • Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
  • You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
  • The next day, take the chicken out 1 to 2 hours before you're ready to grill.
  • In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
  • Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
  • Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

GRILLED THAI SIRLOIN WITH TANGY LIME SAUCE



Grilled Thai Sirloin with Tangy Lime Sauce image

Make and share this Grilled Thai Sirloin with Tangy Lime Sauce recipe from Food.com.

Provided by Dancer

Categories     Thai

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 lbs boneless beef top sirloin steaks, well trimmed, cut 1 inch thick
3 tablespoons soy sauce
2 teaspoons olive oil
1/2 teaspoon chili oil
2 tablespoons garlic powder or 2 tablespoons fresh garlic, crushed
3/4 teaspoon pepper
1/3 cilantro, finely chopped
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon brown sugar, packed
1/4 teaspoon pepper
to taste lime slice
to taste fresh cilantro leaves

Steps:

  • In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.
  • In second small bowl, combine garlic powder and 3/4 teaspoon pepper.
  • Place beef steak in large shallow dish.
  • Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.
  • Rub mixture firmly into beef.
  • Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
  • Place steak on grid over medium, ash-covered coals.
  • Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients.
  • Place on grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.
  • Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
  • Serve immediately.
  • Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.

Nutrition Facts : Calories 237, Fat 8.1, SaturatedFat 2.5, Cholesterol 85, Sodium 1088.2, Carbohydrate 5.8, Fiber 0.7, Sugar 1.1, Protein 34.1

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