Rezept

Nam Jim Gai: the recipe for Gai Yang from the grill

Gai Yang is marinated grilled chicken, just as you get it at Thai street food stalls, served with sweet and sour Nam Jim Gai for dipping.

3 Min. Lesezeit

Nam Jim Gai: das Rezept für Gai Yang vom Grill

This sauce is so naturally paired with Gai Yang, the Thai grilled chicken, that it is named after it. At grill stands, it sits in bottles next to the charcoal, and everyone dips to their own taste.

In the West, the sauce has become known as sweet chili sauce, usually prepared much sweeter than is common in Thailand. On the bottle is its Thai name, น้ำจิ้มของทอด, literally the dipping sauce for fried and grilled foods.

Gai Yang itself doesn't need a complex marinade; garlic, cilantro root, fish sauce, and pepper are enough. The sauce is added at the table, not in the pan.

At Thai grill stands, the chicken lies flat on a metal grate over glowing charcoal, turned repeatedly and basted several times with its own marinade. At home, this works just as well in the oven or on a gas grill, though the smoky note is naturally missing.

Most importantly: allow enough time for the marinade. The longer the chicken can marinate, the deeper the flavor penetrates beneath the skin instead of just sticking to the surface.

  • 4servings
  • 45 min.plus marinating time
  • 1/5on the THAANI scale

Shopping list

What else you need

  • 100 ml THAANI Nam Jim Gai for dipping (approx. 7 tbsp)
  • 800 g chicken legs with skin
  • 4 garlic cloves, pressed
  • 2 cilantro roots, chopped, or cilantro stems as a substitute
  • 2 tbsp fish sauce
  • 1 tsp white pepper
  • 1 lime, cut into wedges

Preparation

  1. Prepare marinade. Mix garlic, cilantro root, fish sauce, and pepper into a paste, rub the chicken all over with it, and work the marinade under the skin as well.
  2. Marinate. Marinate for at least 30 minutes, or ideally overnight in the refrigerator; keep covered so it does not dry out.
  3. Grill. Cook chicken legs over medium heat on the grill or in the oven at 200 °C (392 °F) for about 35 to 40 minutes, until the skin is crispy and the meat is cooked through.
  4. Turn. Turn every 8 to 10 minutes so the skin browns evenly and does not burn.
  5. Let rest. Let rest briefly, then cut into bite-sized pieces so the juices remain in the meat.
  6. Serve. Bring to the table with lime wedges and THAANI Nam Jim Gai for dipping.
Nam Jim Gai belongs on the side, not on top; everyone dips as much as they like.

Variations and tips

  • Works just as well with chicken breast or wings; shorten the grilling time accordingly.
  • For more heat, finely chop fresh chili and add it to the dip instead of grilling it with the chicken.
  • Also pairs well with spring rolls, fried foods, and other finger food, not just chicken.
  • If you have time, marinate the chicken the day before; the flavor will penetrate much deeper than with just 30 minutes.

Once opened, the dip should be kept refrigerated at +2 to +6 °C and consumed within 2 weeks. One bottle provides enough for about 2 more portions of this size.