Kitchen & Bar

Kitchen & Bar · First run

Three moves. Then cook.

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01 · Tonight

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A finished dinner plate ready to serve
The plate

Dinner · 30 min · Amounts not specified

Gai yang

Thai grilled chicken without the grill: fish sauce, lime, garlic, a lot of pepper. Hot pan, char the edges. Cilantro after. Don't make teriyaki.

The sheet · 4 plates · 30 min

easy

Why tonight. Thai grilled chicken without the grill: fish sauce, lime, garlic, a lot of pepper. Hot pan, char the edges. Cilantro after. Don't make teriyaki.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • chicken
  • fish sauce
  • lime
  • garlic
  • black pepper

Good if you have them, fine if you do not: cilantro.

Method

  1. Fish sauce, garlic, black pepper and cilantro root or stem as the marinade, at least four hours.
  2. Coriander stems carry more of the flavor than the leaves and they are usually thrown away.
  3. Cook it slowly over moderate heat rather than fast and hot — this is a bird that wants time.
  4. Lime at the end and a dipping sauce alongside rather than a glaze on the meat.

Technique coach

What the method is trying to make happen

Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

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The technique underneath this

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Published minimums for what is in this

Published minimum internal temperaturesPoultry, whole or ground: 74°C, 165°F.Poultry, whole or ground74°C / 165°F40°C50°C60°C70°C80°C

These are published minimums, not doneness preferences and not a verdict about any particular piece of food. Ground meat sits above whole cuts of the same animal because grinding moves the surface through the middle — the species is not the reason.

Watch the technique behind this one

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Why each of these is on the list

What the ingredients are actually doing

chicken
Two different foods depending on the cut.
fish sauce
Salt and deep savoriness, and it smells far stronger than it tastes once it is in something.
lime
Sharper and more floral than lemon, and it fades faster — juice it the same hour you use it.
garlic
Burns in seconds and turns the whole dish bitter, so it almost never goes in first.
black pepper
A fresh grind is a different spice from the pre-ground tin — the aroma is volatile and it is gone within days.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

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Update the shelfWhy chicken and fish sauce workBack to the ranking