Get ready to tantalize your taste buds with Gai Galae, a vibrant and flavorful Thai Coconut Milk BBQ Chicken dish that's guaranteed to become a family favorite. This isn't your average barbecue; the rich, creamy coconut milk infused with aromatic Thai spices creates a uniquely delicious marinade that tenderizes the chicken to perfection, resulting in succulent, juicy meat with a beautifully caramelized exterior. The sweet and savory profile is balanced perfectly, offering a delightful complexity that will leave you wanting more. This recipe captures the essence of authentic Thai cuisine, bringing a taste of Thailand right to your kitchen table.
Imagine succulent chicken, glistening with a rich, glossy glaze, infused with the fragrant notes of lemongrass, garlic, and ginger. This isn’t just a meal; it's an experience. To unlock the secrets to creating this masterpiece, let's dive into the detailed step-by-step process outlined below.
Tools Needed
- Grill
- Mixing bowl
Ingredients
- Leg quarter chicken
- Coconut milk
- Tamarind juice
- Dried chilies
- Fresh chilies (with seeds)
- Cinnamon
- Cumin
- Palm sugar
- Garlic
- Onions
- Shrimp paste
- Turmeric
Step-by-Step Instructions
Step 1. Prepare the Marinade and Chicken
- Score the chicken meat both front and back to cook faster.
- In a bowl, combine coconut milk, tamarind juice, chilies (adjust to your spice preference), cinnamon, cumin, palm sugar (melted with hot water into a paste consistency), garlic, onions, shrimp paste, and turmeric.
Step 2. Marinate the Chicken
- Mix well until the chicken is well coated.
- Marinate the chicken overnight (or at least 6 hours) in the refrigerator. Longer marinating times (1-2 days) are even better.
Step 3. Grill the Chicken
- Remove the chicken from the marinade and place it on the grill.
- Brush or splash the marinade over the chicken while grilling to add flavor.
Step 4. Check for Doneness
- Grill until cooked through. To check, slice the chicken; if there's no blood, it's done.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- For a less spicy version, use only one teaspoon of chili flakes.
- Palm sugar is recommended for authentic Thai flavor, but other sugars can be substituted.
- Turmeric adds both color and health benefits.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 15-25g
- Protein: 30-40g
FAQs
1. Can I use bone-in or boneless chicken thighs for this recipe?
Both work great! Bone-in thighs will be more flavorful and juicy, but boneless are quicker to cook. Adjust cooking time accordingly.
2. What can I do if I don't have all the listed Thai ingredients?
Don't worry! You can substitute some ingredients. For example, you can use soy sauce instead of fish sauce for a less pungent flavor, or omit less crucial ingredients like galangal if unavailable. The core flavors will still shine through.
This Gai Galae recipe delivers a taste of Thailand, bringing the vibrant flavors of coconut milk, ginger, and garlic to your table. The juicy, tender chicken is guaranteed to impress your family and friends. Enjoy the delicious results of your culinary adventure!