POSTCARD FROM CHAING MAI, THAILAND
Thais call it gai yaang
. I call it some of the world’s best grilled chicken, here, photographed by our roving correspondent, Mark Miller.
Note how the chicken is spatchcocked–backbone removed–so a whole bird can be direct-grilled over charcoal. If you want to try this at home, check out the recipe on page 371 in Planet Barbecue