Lunch · Thai · 25 min
Gai Yang (Isaan Grilled Chicken) with Sticky Rice and Fresh Aromatics
- Calories
- 719
- Protein
- 48g
- Carbs
- 66g
- Fat
- 26g
Ingredients
- 119.9 g chicken thigh
- 6 g lemongrass paste
- 1 tsp fish sauce
- 66.6 g glutinous rice
- 750 g bean sprouts
- 109.3 g Thai basil sauce
- 0.9333 tsp vegetable oil
Method
- 01Butterfly the skin-on chicken thigh to an even thickness. In a small bowl, combine lemongrass paste, fish sauce, and 1 tablespoon of the Thai basil sauce base, then rub evenly over the chicken. Set aside to marinate for 20 minutes.
- 02Rinse the glutinous sticky rice and steam over high heat in a steamer basket for 15-20 minutes until tender, translucent, and chewy.
- 03Preheat a grill or heavy cast-iron skillet over medium-high heat with vegetable oil. Place the chicken skin-side down and grill for 6-7 minutes per side until the skin is golden, charred, and crackling, and the internal temperature reaches 165°F (74°C). Rest for 3 minutes before slicing.
- 04In a separate small pan over high heat, quickly toss the bean sprouts with the remaining Thai basil sauce base and a tablespoon of water for 1-2 minutes until warm but still crisp.
- 05Serve the sliced grilled chicken alongside hot sticky rice and the warm spiced bean sprout salad.
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