Thai Grilled Chicken known as Gai Yang features crispy skin, succulent meat, and a garlicky, earthy flavor that is downright delicious. When combined with green papaya salad and sticky rice, it's hard to think of a better meal.
Peel the head of garlic and put all cloves into the mortar and pestle. Pound the garlic until all cloves are broken down.
Add the salt and white pepper and continue pounding until a smooth paste is formed. Add the honey and mix until incorporated into the marinade.
Place the marinade in a large gallon size ziploc bag with the chicken or cornish hens. Massage the marinade into the chicken, then place in the refrigerator and allow to marinate for at least 2 hours, and up overnight.
Heat the oven to 350 degrees. Place the marinated chicken on the grill rack of a roasting pan and cook in oven for 1 hour. Turn the chicken over and cook on the other side for 20 additional minutes. Flip back to front side, turn the oven up to HIGH BROIL and cook for 8 more minutes to achieve crisp skin.
Serve chicken with green papaya salad and sticky rice. Don't forget the nam jim gai or nam jim jaew dipping sauces! Enjoy!
Notes
If you don't have a mortar and pestle, the marinade can be made by blending all marinade ingredients in a food processor. Gai Yang is traditionally cooked over a charcoal grill, low and slow. This recipe gives instructions for oven cooking, but feel free to cook this chicken on a grill over low heat.