Gai Yang Chicken

Main courseServes 4

A staple dish throughout Thailand, this quick and simple recipe lends itself perfectly to BBQ season in the UK. Full of spicey and chargrilled flavour, this Gai Yang recipe uses chicken from award-winning Herb Fed Poultry and will quickly become one of your go-to favourites! For more recipe inspiration and to buy their range online visit  


1 Herb Fed spatchcock chicken

12 stalks of coriander, leaves & stalks – roughly chopped

6 garlic cloves, roughly chopped

1 large red chilli, roughly chopped

1 lemongrass stalk, roughly chopped

1tsp coriander

2tsp white pepper

2tbsp palm sugar or light brown sugar

2tbsp fish sauce

1tbsp dark soy sauce

1tsp kecap manis (optional)

2tbsp vegetable oil



  1. Add all the ingredients into a blender and blend to a rough paste
  2. Make incisions along the legs, thighs and breasts of your chicken for the marinade to penetrate
  3. Take half of the marinade and rub all over the chicken, making sure it’s in the sliced open parts
  4. Ideally this needs marinade in the fridge overnight but if you don’t have time, just marinade for as long as you can, the flavour will still be amazing.
  5. Set up your BBQ with 2 zones – a direct heat zone and an indirect zone. The temperature needs to be set to 220c. If cooking in an oven, set your oven to 220c
  6. Cook on the indirect side with the lid down for 30 minutes
  7. After 30 minutes, start to brush on the reserved marinade on to both sides every 10 minutes
  8. Once your chicken hits 70c, move it over to the direct side and char over the coals for a couple of minutes then remove and rest
  9. If using an oven, crank the temperature up at this point to 250c for 5 minutes then remove and rest.
  10. Serve with salad and homemade coleslaw
Recipe Courtesy of The Smokin Elk