Gai Yang Thai Roast Chicken

1 whole chicken (butterflied)
5–6 garlic cloves, finely chopped
1 stalk lemongrass, finely chopped
Small handful coriander stalks, chopped
1–2 tablespoons orange juice
1 teaspoon black peppercorns

The Marinade
4 tablespoons light soy sauce
2 tablespoons tamarind concentrate
2 tablespoons palm sugar
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon fish sauce
Splash hot water

PREPARATION

1. In a bowl, mix soy sauce, tamarind, palm sugar, sweet soy, fish sauce and hot water until the sugar dissolves.
2. Add garlic, lemongrass, coriander stalks and orange juice, mixing well.
3. Butterfly the chicken by cutting along the backbone and flattening it out.
4. Rub the marinade thoroughly over the chicken, ensuring it is well coated.
5. Leave to marinate for at least 1–2 hours (or overnight for best flavour).

COOKING

1. Preheat the oven to 200°C and place the chicken on a roasting tray.
2. Cover loosely with foil and roast for 20–25 minutes to cook through.
3. Remove the foil, turn the chicken over and baste with the marinade juices.
4. Increase the oven temperature to 220°C.
5. Roast uncovered for 20–25 minutes until the skin is caramelised and crisp.
6. Baste once more during cooking for extra glaze and flavour.
7. Rest the chicken briefly before carving and serving.

School of Wok Tips

• Butterflying the chicken helps it cook faster and more evenly.
• Basting builds layers of sticky glaze.
• Save leftover juices for salads or stir fries.
• Palm sugar gives a deeper, more natural sweetness.

FAQs

What is Gai Yang?
A Thai grilled or roasted chicken known for its sweet, savoury and slightly tangy marinade.

Can I cook this on a barbecue?
Yes, it’s traditionally grilled over charcoal for extra smoky flavour.

How can I use leftovers?
Use in noodle salads or stir fries for quick meals later in the week.