Grilled chicken is one of the most widely available dishes anywhere in Thailand although the dish originates in Laos and the Isan region of Thailand.
At most stalls, whole halved chickens are marinated in a mix of fish sauce, garlic, turmeric, coriander root and white pepper, or a similar marinade, and then barbecued slowly over a low charcoal grill. It is usually served with two sauces – an orange-coloured sticky and sweet chili-based sauce (num chim kai) and a darker more savoury chili-based dipping sauce (num chim jaew), and is often accompanied by other Isan specialties such as som tum, sticky rice, larb, num tok, etc. Most restaurants will provide a plate of raw vegetables with an order of grilled chicken