Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by finely chopping 2 stalks of fresh lemongrass, 2 inches of fresh galangal, 6 garlic cloves, 4 cilantro roots with stems, and 3 bird's eye chilies, then pound or blend these ingredients into a coarse paste.

2. 2

   In a large bowl, combine the paste with 4 tablespoons of fish sauce, 2 tablespoons of palm sugar, 3 tablespoons of lime juice, 1.5 tablespoons of ground sumac, and 0.5 teaspoons of white pepper, then add 800 grams of boneless, skin-on chicken thighs and marinate for at least 4 hours or overnight in the refrigerator.

3. 3

   Prepare the charcoal grill for medium-high heat, ensuring the coals are glowing and evenly distributed.

4. 4

   While the chicken grills, baste it every 5-7 minutes with a mixture of 0.25 cup of coconut milk, 1 tablespoon of fish sauce, 1 teaspoon of palm sugar, and 1 teaspoon of lime juice until the chicken is cooked through and caramelized, approximately 20-25 minutes.

5. 5

   For the Jaew dipping sauce, combine 2 tablespoons of fish sauce, 1 tablespoon of lime juice, 1 teaspoon of palm sugar, 1 tablespoon of toasted sticky rice powder, 1 finely chopped red shallot, and 2 tablespoons of chopped fresh cilantro leaves in a small bowl, stirring until the sugar dissolves.

6. 6

   Serve the grilled Gai Yang Sumac hot with the tangy Jaew dipping sauce and enjoy.