Name: Gai Yang
Yield: Serves 6 as part of a rice based meal
Ingredients: 3 pounds whole chicken breast or combination of breast and legs; 2 teaspoons whole black peppercorns, ground with a mortar and pestle or in an electric coffee/spice grinder; 2 garlic cloves, minced; 2 tablespoons chopped well-washed coriander roots (from about 2 bunches), minces; 3 tablespoons Asian fish sauce (preferably naam pla); 1 cup well-stirred canned unsweetened coconut milk; Accompaniment:Thai Sticky Rice andHot and Sweet Dipping Sauce

(Thai Grilled Chicken)

For connoisseurs of grilled chicken, Thailand is paradise: Gai yang is a common street food and restaurant specialty. Each region has its own cooking methods, though most recipes begin by briefly marinating pieces of chicken, the bone still in, with the traditional Thai seasonings of black pepper, garlic, coriander root, and fish sauce. In this recipe coconut milk is added to the marinade, making the chicken especially succulent and flavorful.

Because coriander root is called for in many classic Thai recipes, buy coriander with the roots on; when finished with the sprigs, wash the roots, wrap them in foil, and keep them in the freezer.

Recipe notes

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