Thai Barbeque Chicken, "Gai Yang"

Gai yahng translates to "barbequed (or grilled) chicken", and is peasant food which can be prepared in many different ways. The pictures below show how one vendor prepares wings. Other vendors cut the bird open along the belly, then flatten it with a few blows from the back of a cleaver, and peg it in a split stick to hold it. Thai bbq chicken is marinaded then grilled over charcoal. 

Thai chickens tend to be small, and tasty. You can use a 2 pound chicken, or cornish game hens, or other small poultry.  Modify the marinade to suit your preference. Some chefs would omit the ginger, others add more garlic, etc. If you choose to use the satay powder, it will give your gai yang a special "signature" flavor that no other can match--we highly recommend it.

Marinade:

1/2 cup oyster sauce 
1/2 cup sweet dark soy sauce 
2 tablespoons of crushed garlic 
2 tablespoons of freshly ground ginger root 
1 teaspoon of freshly ground black pepper
5 (ore more) cloves garlic
1 teaspoon sea salt
3 sprigs parsley
Fresh limes, halved
1-2 tablespoons satay powder (optional)

Marinade the poultry for an hour or more (overnight), the longer the better. 

Method

Wash the chicken and rub it with fresh limes. Combine the marinade ingredients in a large bowl. Add chicken, mix well and marinade.

Barbeque over charcoal or broil until cooked and the skin is crispy brown. 

This is best served with Thai sticky rice, and sweet chile sauce. You should also put some more fresh ground ginger on the table and the usual Thai condiments (we particularly like chilis marinated in sweet dark soy sauce with this one). You can also serve it with a simple green salad.