Intensely aromatic, shockingly simple.
In place of hard-to-find traditional cilantro root, we use tough and powerfully flavored cilantro stems.
Thai cooks are experts at grilling all manner of meats, but nowhere does that proficiency shine more brightly than with chicken. Gai yang originated in Isan, Thailand's northeastern region, populated largely by Thai Lao people, but it's one of those dishes that are so good, they've spread to all corners of the country.
Palm sugar can also be a little difficult to track down. Fortunately, light brown sugar works just as well in its place. But there are exceptions. Salt, in particular, is quite adept at making its way into a piece of meat. It does this by first dissolving a muscle protein called myosin. This causes the meat fibers to loosen up, allowing them to take in a bit of liquid. Salt comes along for the ride. What's more, once those fibers have loosened, they tend tolooser even when cooked, which means that you can expect meat soaked in a salty marinade to retain more juices.
Spatchcocking is your chicken's Captain Planet. By cutting out the backbone of the chicken and flattening it, you solve all of your problems in one fell swoop. I've taken to splitting them in half down the breast. In fact, you could even break them down further into individual breast halves and legs, but I find that at that stage, you actually start to lose more juices than you'd want to from all of the cut surfaces, not to mention more pieces on the grill = more fiddling come flipping time.
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