Thai Gai Yang

Method

1. 01

   Open the leg joints

   Pat chicken dry. Cut two 1 cm-deep slashes through the thick thigh meat without cutting bone, and open the joint slightly so each quarter lies flatter; this evens the grill time.

   

2. 02

   Pound the aromatic marinade

   Pound cilantro roots, garlic, and peppercorns for 4 minutes into a nearly smooth paste. Whisk with fish sauce, soy sauce, palm sugar, oil, and 60 ml water until the sugar dissolves.

   

3. 03

   Marinate below 4°C

   Rub marinade under loose skin and into every slash, then coat the outside. Cover and refrigerate 8–18 hours below 4°C, turning once; do not leave raw chicken at room temperature to marinate.

   

4. 04

   Dry the skin before grilling

   Remove chicken 30 minutes before grilling, wipe excess marinade from the skin but leave paste in the slashes, and place skin-side up on a rack. Discard all raw marinade and prepare clean tongs and tray.

   

5. 05

   Set a covered two-zone grill

   Preheat one side of a covered grill to medium and leave the other side low or unlit, targeting 190–205°C inside. Clean and oil the grate; place a drip pan under the cool zone.

   

6. 06

   Render skin over indirect heat

   Place chicken skin-side up over the cool zone, close the lid, and cook 20 minutes. Turn skin-side down over the same cool zone and cook covered 12–15 minutes more, rotating pieces once for even heat.

   

7. 07

   Crisp over direct heat

   Move skin-side down over medium direct heat for 2–4 minutes, watching constantly. Turn and brown the flesh side 1–2 minutes; move pieces away immediately if sugar darkens faster than the skin crisps.

   

8. 08

   Verify both thigh and drumstick

   Measure the deepest thigh and drumstick areas without touching bone; both must reach at least 74°C. Return any cooler section to indirect heat in 5-minute intervals, then rest all chicken 10 minutes on a clean tray.

   

9. 09

   Cut through joints and serve

   Separate each leg quarter cleanly through the knee joint or serve whole. Spoon resting juices over the meat, not the crisp skin, and serve with sticky rice and sweet chile sauce.