**1. Pound the aromatics.** Add the white peppercorns, garlic, and cilantro roots to a mortar. Pound until a coarse, fragrant paste forms. It doesn’t need to be perfectly smooth, a little texture is perfect.
2. **Make the marinade.** Transfer the paste to a bowl. Add the light soy sauce, fish sauce, oyster sauce, palm sugar, whole milk, and oil. Stir until the sugar fully dissolves and the marinade looks smooth and glossy.
**3. Marinate the chicken.** Add the chicken thighs and massage the marinade into the meat, making sure everything is well coated. For deeper flavor, work some marinade under the skin. Cover and refrigerate for several hours or overnight.
**4. Grill the chicken.** Let the chicken sit at room temperature briefly before grilling. Grill over medium heat, turning often to prevent burning, until the skin is nicely caramelized and the meat is cooked through. Brush with leftover marinade during the first half of grilling.
**5. Rest and serve.** Remove from the grill and let the chicken rest for a few minutes before serving to keep it juicy.
The_Cozy_Burrito
Looks amazing
Passionate-Mariaa
I’d happily dig into that for lunch or dinner. Comfort food vibes all the way.
3 Comments
Recipe: [https://hungryinthailand.com/gai-yang-thai-grilled-chicken/](https://hungryinthailand.com/gai-yang-thai-grilled-chicken/)
# Ingredients
* 2 lb **chicken thighs**
* ½ tsp **white peppercorns**
* 2 **cilantro roots**
* 3 cloves **garlic**
* 2 tbsp **light soy sauce**
* 1 tbsp **fish sauce**
* 2 tbsp **oyster sauce**
* 1½ tbsp **palm sugar**
* 2 tbsp **whole milk**
* 1 tbsp **oil**
# Instructions
**1. Pound the aromatics.** Add the white peppercorns, garlic, and cilantro roots to a mortar. Pound until a coarse, fragrant paste forms. It doesn’t need to be perfectly smooth, a little texture is perfect.
2. **Make the marinade.** Transfer the paste to a bowl. Add the light soy sauce, fish sauce, oyster sauce, palm sugar, whole milk, and oil. Stir until the sugar fully dissolves and the marinade looks smooth and glossy.
**3. Marinate the chicken.** Add the chicken thighs and massage the marinade into the meat, making sure everything is well coated. For deeper flavor, work some marinade under the skin. Cover and refrigerate for several hours or overnight.
**4. Grill the chicken.** Let the chicken sit at room temperature briefly before grilling. Grill over medium heat, turning often to prevent burning, until the skin is nicely caramelized and the meat is cooked through. Brush with leftover marinade during the first half of grilling.
**5. Rest and serve.** Remove from the grill and let the chicken rest for a few minutes before serving to keep it juicy.
Looks amazing
I’d happily dig into that for lunch or dinner. Comfort food vibes all the way.