Gai yang

Gai yang is a Thai dish of chicken, usually a whole bird or pieces split and marinated, then grilled over charcoal. It is sold on street stalls and in markets across Thailand, and is a common part of home meals.

What it really is

The classic marinade is built on garlic, coriander root and black pepper pounded to a paste, with fish sauce and a little sugar, sometimes with coconut milk or sweet soy. The chicken is left to absorb the marinade for several hours, then grilled slowly over charcoal, turning until the skin is browned and the meat is cooked through. The result is a dish that is salty, savoury and lightly sweet, with a smoky edge.

Gai yang is distinct from Thai dishes that are fried or stewed with chicken, and from the Lao and Isan style of grilled chicken that is often marinated with lemongrass and served with a sharp dipping sauce. The Thai version is typically spiced more with pepper and coriander root, and is served with sweet chilli sauce and sticky rice.

How it's served

• Served hot off the grill, usually cut into pieces and eaten with the hands
• Commonly accompanied by sticky rice and a sweet chilli dipping sauce (nam jim gai)
• Often sold as a street food snack or takeaway, wrapped in paper or a bag
• Eaten as part of a meal with other dishes such as som tam or soup

How to write it on the menu

• Name the chicken and the marinade clearly, for example 'Grilled chicken marinated with garlic, coriander root, black pepper and fish sauce'
• Flag fish sauce in the marinade for guests with a fish allergy
• State whether the chicken is a half, quarter or whole bird, and whether it is served on or off the bone
• Specify the dipping sauce served with it, such as sweet chilli sauce, as this affects sugar and chilli content