Thai Barbeque Chicken

submitted by ron_west

1/2 cup oyster sauce
1/2 cup sweet dark soy sauce
2 Tbsp crushed garlic
2 Tbsp freshly ground ginger root
1 tsp fresh ground black pepper
5 (or more) cloves garlic
1 tsp sea salt
3 sprig parsley
fresh limes -- halved
1 Tbsp (1-2) satay powder -- optional

Marinade the poultry for an hour or more (overnight), the longer the
better. Wash the chicken and rub it with fresh limes. Combine the
marinade ingredients in a large bowl. Add chicken, mix well and marinade.
Barbeque over charcoal, or broil, until cooked and the skin is crispy
brown. This is best served with Thai sticky rice, and sweet chile sauce.
You should also put more fresh grated, or finely chopped, ginger on the
table and the usual Thai condiments (like chilis marinated in sweet dark
soy sauce with this one is particularly good). It can also be served with
a simple green salad.

Recipe Notes: Gai yahng translates to "barbequed (or grilled) chicken",
and is peasant food which can be prepared in many different ways. The
pictures below show how one vendor prepares wings. Other vendors cut the
bird open along the belly, then flatten it with a few blows from the back
of a cleaver, and peg it in a split stick to hold it. Thai bbq chicken is
marinaded then grilled over charcoal. Thai chickens tend to be small, and
tasty. You can use a 2 pound chicken, or cornish game hens, or other
small poultry. Modify the marinade to suit your preference. Some chefs
would omit the ginger, others add more garlic, etc. If you choose to use
the satay powder, it will give your gai yang a special "signature" flavor
that no other can match.


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