Grilled chicken (Classic gai yang) from Baan: Recipes and Stories from My Thai Home (page 140) by Kay Plunkett-Hogge

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

Accompaniments: Pickled bamboo-shoot salad (Soop nor mai); Green papaya salad (Som tum Thai); Pounded cucumber salad (Tum tang twa); Roasted chilli dipping sauce: classic (Nam jim jaew song 1); Roasted chilli dipping sauce: with tamarind (Nam jim jaew song 2); Nong Da's dipping sauce (Nam jim Nong Da)

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

    Allow to brine for 6 hours.

  • Frenchfoodie on March 14, 2026

    This was delicious. I brined and then oven roasted and the meat was incredibly juicy. Cookbook picture misleading though, the deep red brown does not happen with the (soy sauce coloured) marinade in the recipe.

  • Foodycat on May 03, 2019

    The weather wasn't good so I roasted it whole rather than spatchcocking it. Juiciest chicken I have ever cooked, and the brine and marinade are delicious.

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