Grilled Chicken Breast with Sticky Rice (Kai Yang)

In Thailand, this is a street food favorite. The vendors that sell this dish are often found right next to a vendor selling green papaya salad. Try making this with bone-in chicken pieces as well.

Serves: 4Hands-on: 30 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 4


  • 1 lb. boneless, skinless chicken breast
  • 2 Tbsp. minced ginger
  • 2 Tbsp. minced lemongrass
  • 1 Tbsp. black peppercorn
  • 2 Tbsp. minced cilantro roots or stems
  • 2 Tbsp. light soy sauce
  • 2 tsp. sugar
  • 1 Tbsp. curry powder
  • 2 cups cooked white rice


  • Cut chicken in large cubes.
  • Pound together ginger, lemongrass, black peppercorn, and cilantro roots or stems using a mortar and pestle. Add soy sauce, sugar, and curry powder to the paste and rub the chicken pieces with it. Marinate for 6 hours in the refrigerator.
  • Grill chicken over hot flame until done, about 5 to 7 minutes on each side. Serve with rice.