3 pounds whole chicken breast or combination
-- breast and legs
2 teaspoons whole black peppercorns; freshly ground
2 garlic cloves; minced
2 tablespoon coriander roots chopped well-washed
minced
3 tablespoon Asian fish sauce; -- (nam pla)
1 cup canned unsweetened coconut milk*
Instructions:
*shake well before using For connoisseurs of Grilled Chicken, Thailand
is paradise: Gai yang is a common street food and restaurant specialty.
Each region has its own cooking methods, though most recipes begin
by briefly marinating pieces of chicken, the bone still in, with the
traditional Thai seasonings of black pepper, garlic, coriander root,
and fish sauce. In this recipe coconut milk is added to the marinade,
making the chicken especially succulent and flavorful. Because coriander
root is called for in many classic Thai recipes, buy coriander with
the roots on; when finished with the sprigs, wash the roots, wrap
them in foil, and keep them in the freezer. With a cleaver or poultry
shears halve chicken breasts and cut each half crosswise into 4 pieces.
If using chicken legs, cut each leg into 2 pieces, drumstick and thigh.
(You may instead ask your butcher to cut up the chicken.) With a mortar
and pestle or in a small food processor pound or blend peppercorns
and garlic with a pinch salt to a smooth paste. Add coriander roots
and pound or blend to a paste. In a large bowl stir together coriander
paste, fish sauce, and coconut milk. Add chicken and turn to coat
well with marinade. Marinate chicken, covered, at room temperature
45 minutes. Prepare grill (or preheat broiler). Grill chicken, skin
sides down, on a lightly oiled rack set 5 to 6 inches over glowing
coals until browned, 7 to 10 minutes. Brush top of chicken lightly
with marinade, discarding any remaining marinade, and turn chicken.
Grill chicken until just cooked through and juices run clear, 7 to
10 minutes more. Alternatively, chicken may be broiled in same manner
on lightly oiled rack of a large broiler pan about 4 to 6 inches from
heat. Serve chicken with dipping sauce and rice.
