Kai Yang (Isan Grilled Chicken with Nam Jim Jaew)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 5 garlic cloves
- 15 g coriander roots or stalks
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp dried red chilli flakes
- 1 fresh lime
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 505 kcal
- Protein
- 44.6 g
- Carbohydrate
- 6.2 g
- of which sugars
- 4.3 g
- Fat
- 32.8 g
- of which saturates
- 9.2 g
- Fibre
- 1.1 g
- Salt
- 3.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and coriander roots to a paste and mix with half the fish sauce and the soy sauce.
- 2
Rub the paste all over the chicken thighs and marinate for at least 20 minutes, or overnight in the fridge.
- 3
Heat a griddle pan or barbecue to a medium-high heat and grill the chicken for 10 to 12 minutes each side until charred and cooked through with no pink remaining.
- 4
Meanwhile, mix the remaining fish sauce, chilli flakes, lime juice and palm sugar to make the nam jim jaew dipping sauce.
- 5
Rest the chicken for a few minutes, then serve with the dipping sauce and sticky rice.
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