Ingredients & Substitutes

Instructions

1. 1

   In a mortar and pestle, or a small food processor, pound or blend 2 stalks finely sliced lemongrass, 1 inch thinly sliced fresh galangal, 4 finely sliced kaffir lime leaves, 4 minced garlic cloves, 2 minced coriander roots, and 1 teaspoon crushed white peppercorns into a fine paste.

2. 2

   In a large bowl, combine 4 chicken thighs, the prepared herbal paste, 3 tablespoons fish sauce, 2 tablespoons light soy sauce, 1 tablespoon grated palm sugar, and 2 tablespoons vegetable oil, ensuring the chicken is thoroughly coated.

3. 3

   Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, to allow the flavors to infuse deeply.

4. 4

   Preheat your grill to medium-high heat, then grill the marinated chicken thighs for 12-15 minutes per side, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit) and the skin is nicely charred and crispy.

5. 5

   While the chicken grills, prepare the dipping sauce by combining 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, 1 tablespoon toasted ground rice, 1 teaspoon chili flakes, 1 small thinly sliced shallot, 2 tablespoons chopped fresh coriander leaves, and 2 tablespoons chopped fresh mint leaves in a small bowl.

6. 6

   Serve the hot Gai Yang Samun Prai immediately with a side of sticky rice and the spicy Jaew dipping sauce.