1. Prepare the Marinade:
- In a mortar and pestle, grind the white pepper, coriander seeds, lemongrass, galangal (or ginger), and garlic to form a paste.
- Mix the paste with fish sauce, soy sauce, oyster sauce, sugar, lime juice, and vegetable oil in a bowl. Whisk until the sugar is dissolved.
2. Marinate the Chicken:
- Score the chicken pieces with a knife to allow the marinade to penetrate deeper.
- Place the chicken in a large resealable bag or a dish and pour the marinade over it, ensuring all pieces are well coated.
- Marinate in the refrigerator for at least 4 hours, preferably overnight, for the best flavor.
3. Prepare the Dipping Sauce:
- In a small bowl, mix together the tamarind concentrate, fish sauce, palm sugar, lime juice, and chili flakes until the sugar is dissolved.
- Stir in the toasted rice powder, shallots, cilantro, and green onions. Adjust seasoning according to taste.
4. Grill the Chicken:
- Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting excess drip off.
- Grill the chicken, turning occasionally, until cooked through and nicely charred on the outside, about 25-30 minutes for thighs or until the internal temperature reaches 165°F (74°C).
5. Serve:
- Let the chicken rest for a few minutes after grilling. Serve hot with the prepared dipping sauce and sides like sticky rice or a fresh salad.
This Authentic Thai Grilled Chicken recipe captures the essence of Thai cooking with its harmonious balance of savory, sweet, sour, and spicy flavors. Gai Yang is perfect for a summer barbecue or a special meal, offering a delicious way to explore Thai cuisine right from your grill. Enjoy this flavorful journey to Thailand through your taste buds!