Grilled Lemongrass Chicken, Gai Yang Takrai
This is a simple recipe using just a few ingredients that we made at home using an electric griddle. It can be made in a skillet or in a barbecue, it really doesn't matter. This recipe came to us from an office worker in Thailand who enjoys making satay.
Satay is, of course, not just popular in Thailand but even more so in Thai restaurants around the world. In addition to this recipe, you might get interested in these:
Thai Barbecue Chicken, 'Gai Yang'
Thai Pork Satay, 'Moo Satay'
Chicken Satay, 'Satay Gai'
Thai Prawn Satay with Cucumber Salad
For 4 Person(s)
- 1 Pound Boneless, Skinless Chicken breast sliced 1/4
- 2 Cloves Garlic
- 3/4 Teaspoon Coriander Seed
- 1/4 Teaspoon Thai Pepper Powder
- 3 Stalks Fresh Lemongrass
- 3 Tablespoons Thin Soy Sauce
- 1 Tablespoon Sugar
- 2 Tablespoon Vegetable Oil
Method for Grilled Lemongrass Chicken, Gai Yang Takrai
Soak your skewers in water for at least one hour to help prevent them from burning while cooking. Finely chop the fresh lemongrass, and set aside 4 tablespoons. In a mortar and pestle, pound together the garlic, coriander seed, and Thai pepper powder until smooth. You will need to use 1 teaspoon of that for this recipe.
In a mixing bowl, combine chicken, spice paste, and chopped lemongrass. Add soy sauce, sugar and vegetable oil. Mix well, then cover with plastic wrap & refrigerate for at least 30 minutes.
Thread marinated chicken onto skewers. Grill for 5-7 minutes on each side, or until done. Served withsticky rice, and sweet chilli sauce, this is a perfect meal. Enjoy!