Chiang mai chicken (Kai yang) from Christopher Kimball’s Milk Street Magazine, May/Jun 2017 (page 19)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chili-lime dipping sauce; Tamarind dipping sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates 2 hours.

  • chawkins on July 06, 2019

    Made this with chicken leg quarters, marinated for close to two hours and baked because of the torrential rain we were having. Chicken was moist and flavorful and the skin crisp, very nice. Will make again.

  • twoyolks on July 13, 2017

    The chicken had a lot of good flavor from the marinade and smoke from the grill. It didn't strike me as quite authentically Thai in flavors but it was still quite good. I used bone-in chicken thighs and cooked it on the grill over a medium direct heat but had to regularly move them to cooler parts of the grill so that they didn't burn.

  • HalfSmoke on May 03, 2017

    Should be called "Oh MY!" chicken, because that's how good this is. This is that rare marinade that actually flavors the meat. Because of the high salt content, you are effectively brining the bird, so take care NOT to exceed the two hour marinade time. The one flaw in this recipe: it calls for baking in the oven. REALLY?? Look at that picture. Does that look like an oven to you? This dish should be grilled!! I rotisseried this chicken on my grill and the results were superb. This is a "Must Make", but modified to: "Must Make On GRILL".

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