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There is something irresistibly vibrant about the smoky, savory, and slightly sweet flavors packed into this Thai Grilled Chicken (Gai Yang) Recipe. It’s a dish that brings the buzz of street food straight to your own backyard, with tender chicken thighs marinated to perfection in fragrant lemongrass, garlic, and a blend of soy and fish sauces. Each bite is a celebration of Thailand’s rich culinary heritage, balancing fresh herbs and fiery accents alongside a sticky, caramelized crust that will have you craving more. Whether you’re a seasoned cook or new to Thai flavors, this recipe is a sure way to impress while keeping things wonderfully simple and satisfying.
Ingredients You’ll Need
To make this Thai Grilled Chicken (Gai Yang) Recipe shine, you’ll want to gather just a handful of straightforward ingredients that each play an essential role in building incredible layers of flavor, texture, and aroma. From the earthy brightness of lemongrass to the deep umami of fish sauce and dark soy, everything combines to create a perfectly balanced marinade.
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless): These juicy thighs stay tender and soak up the marinade beautifully, giving you moist, flavorful meat.
- 1 large lemongrass stalk (white part only, sliced 5mm thick): Its citrusy, aromatic essence is the heart of this marinade and can be swapped with lemongrass paste if needed.
- 4 cloves garlic (whole and peeled): Adds robust depth and slight pungency that mellows as it cooks.
- 2 1/2 tbsp fish sauce: The salty, savory backbone that’s signature in Thai cooking.
- 1 tbsp light soy sauce: Brings a gentle saltiness and color without overpowering the other ingredients.
- 2 tsp dark soy sauce: Contributes to the marinade’s rich color and a subtle sweet umami flavor.
- 3 tbsp brown sugar or palm sugar (tightly packed): Balances the savory components with a caramel sweetness that helps form a beautiful grill crust.
- 2 tbsp oil (vegetable, canola, or neutral oil): Helps fuse the marinade and keeps the chicken moist when cooking.
- Nam Jim Jaew (traditional Thai dipping sauce): An optional but highly recommended accompaniment to add a tangy, spicy kick.
- Lime Sweet Chilli Sauce: Adds a zesty contrast that wakes up your taste buds.
- Lime wedges: Fresh citrus to squeeze over the finished chicken for brightness.
- Red chili (finely sliced, optional): For anyone wanting an extra punch of heat and vibrant color.
- Cilantro / coriander leaves (optional): Fresh herbaceousness that complements the smoky grilled flavors.
- Coconut rice: Creamy and subtly sweet, it’s the perfect starch pairing for this dish.
How to Make Thai Grilled Chicken (Gai Yang) Recipe
Step 1: Blitz the Marinade
Start by placing all marinade ingredients except for the oil into a jug just big enough to fit the head of a stick blender. Blitz until the lemongrass and garlic are completely broken down into a fragrant, smooth puree. Don’t have a stick blender? No worries—finely grate the lemongrass and garlic then mix everything thoroughly. This step is crucial to release all those vibrant herbal and garlicky oils that will soak into the chicken.
Step 2: Marinate the Chicken
Pour the pureed marinade into a bowl and stir in the oil. Toss your chicken thighs in this mixture until each piece is thoroughly coated. Cover the bowl and let the chicken soak up all those amazing flavors overnight if possible. If you’re short on time, 3 hours is a bare minimum to get good flavor penetration. No time for marinating? Simply slice the chicken thin and stir-fry it in the same marinade for a quicker alternative.
Step 3: Prepare Your Cooking Surface
Heat up your outdoor BBQ grill on high, or grab a non-stick pan and warm it over high heat on the stove. Starting with high heat helps you get that beautiful sear and smoky char that defines Gai Yang, but you’ll lower the heat as you cook to prevent burning the sugars in the marinade.
Step 4: Cook the Chicken
Remove the chicken from the marinade, discarding the leftover liquid to avoid flare-ups or bitterness. Place the chicken on your grill or pan and immediately turn the heat down to medium. Cook for around 5 to 6 minutes per side until the chicken turns golden brown and the edges caramelize beautifully. If you notice any burning, flip the pieces more frequently—the sugars can char quickly, but a little color is exactly what you want for that authentic taste.
Step 5: Rest and Serve
Once cooked, let your chicken rest for about 3 minutes. This allows the juices to redistribute, ensuring each bite is juicy and tender. Serve with a generous mound of steaming coconut rice, lime wedges for squeezing, fresh red chilies, and coriander leaves if you like. Don’t forget to offer some Nam Jim Jaew or Lime Sweet Chilli Sauce on the side to dip and drench your chicken in layers of bright, spicy, and tangy flavor.
How to Serve Thai Grilled Chicken (Gai Yang) Recipe
Garnishes
Fresh garnishes really elevate this Thai Grilled Chicken (Gai Yang) Recipe. Slices of red chili add a lovely heat and pop of color, while cilantro (or coriander leaves) provides a fresh, herbaceous aroma that contrasts perfectly with the smoky meat. Lime wedges are essential—they offer a zesty brightness that cuts through the richness and lifts every bite.
Side Dishes
Nothing pairs better with Gai Yang than coconut rice. The creamy, subtly sweet texture of coconut rice perfectly complements the savory, caramelized chicken. For a crunchy contrast, you can also serve simple cucumber slices or a crisp green papaya salad alongside to brighten the meal and add refreshing texture. If you want to keep it traditional, sticky rice and some spicy dipping sauces like Nam Jim Jaew are fantastic options.
Creative Ways to Present
For a fun and festive presentation, arrange your grilled chicken pieces fan-like on a platter lined with banana leaves or fresh greens. Drizzle a bit of sweet chili sauce over the top, scatter sliced chilies and cilantro, and place lime wedges artfully around the edges. You can also serve the chicken on skewers for an easy finger-food style, perfect for gatherings or casual outdoor dining. Pairing your platter with bowls of dipping sauces invites everyone to customize each bite just the way they love it.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though it’s hard not to finish it all), store the grilled chicken in an airtight container in the refrigerator. It will keep well and stay flavorful for up to 3 to 4 days. Be sure to cool the chicken completely before refrigerating to maintain moisture and prevent sogginess.
Freezing
You can freeze cooked Thai Grilled Chicken (Gai Yang) Recipe pieces for up to 2 months. Wrap portions tightly in foil or plastic wrap and then place in a freezer-safe bag or container. When ready to eat, thaw overnight in the fridge for best texture and flavor retention.
Reheating
To reheat, gently warm the chicken in a skillet over medium-low heat or in the oven at 325°F (160°C) until heated through. Reheating slowly helps preserve the juiciness and prevents the sugars from burning or drying out. Avoid the microwave if possible, as it can make the chicken tough.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs offer more juiciness and flavor, chicken breasts can work if you prefer leaner meat. Just keep an eye on cooking time, as breasts tend to cook faster and can dry out more easily.
What can I use if I don’t have lemongrass?
If fresh lemongrass isn’t available, lemongrass paste is a great substitute and often easier to find. Alternatively, a small amount of finely grated lemon zest combined with a pinch of ginger can mimic some of the bright citrus notes.
Is it necessary to marinate overnight?
Overnight marinating really enhances the flavor, but if you’re pressed for time, 3 hours is a sufficient minimum. The chicken will still be tasty, though deeper flavor comes with longer marination.
Can I cook this recipe indoors?
Yes! While a BBQ adds a wonderful smoky flavor, cooking the chicken in a hot non-stick pan or under a broiler indoors works well too. Just watch your heat carefully to avoid burning the marinade sugars.
What dipping sauce goes best with Thai Grilled Chicken?
Nam Jim Jaew is the classic and highly recommended dipping sauce for this recipe. It’s tangy, spicy, and slightly smoky, perfectly complementing the grilled chicken. Sweet chili sauce with lime wedges also makes a delicious and simple alternative.
Final Thoughts
This Thai Grilled Chicken (Gai Yang) Recipe is a true gem that brings together bold Thai flavors with ease and approachability. Perfect for sharing with friends and family or spicing up a weeknight dinner, the harmony of fragrant lemongrass, caramelized marinade, and tender grilled chicken is sure to become a favorite in your cooking rotation. Give it a try—you might just find yourself dreaming of this dish long after the last bite.
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Print
Thai Grilled Chicken (Gai Yang) Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 22 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
Thai Grilled Chicken (Gai Yang) is a flavorful and aromatic dish featuring tender chicken thigh fillets marinated in a fragrant blend of lemongrass, garlic, soy sauces, fish sauce, and brown sugar. Grilled to perfection, this crispy, juicy chicken is best served with coconut rice and traditional Thai dipping sauces for an authentic taste of Thailand.
Ingredients
Chicken and Marinade
- 2 lb / 1 kg chicken thigh fillets, skinless and boneless
- 1 large lemongrass stalk, white part only, outer layers removed, sliced 5mm thick (or substitute with 2 tbsp lemongrass paste)
- 4 cloves garlic, peeled
- 2 1/2 tbsp fish sauce
- 1 tbsp light soy sauce (or any all-purpose soy or tamari)
- 2 tsp dark soy sauce
- 3 tbsp tightly packed brown sugar or palm sugar
- 2 tbsp vegetable oil (canola or any neutral flavored oil)
To Serve
- Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
- Lime sweet chili sauce
- Bottle of sweet chili sauce
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Coconut rice
Instructions
- Blitz the Marinade: Place all marinade ingredients except the oil in a jug just large enough to fit the head of a stick blender. Blitz until the lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic then mix well.
- Marinate the Chicken: Pour the marinade into a bowl, then add the oil and stir to combine. Add the chicken thigh fillets and toss thoroughly to coat. Cover and marinate overnight, or at least 3 hours for best flavor. If short on time, finely slice the chicken, toss it in the marinade and cook immediately like a stir-fry.
- Preheat the Grill or Pan: Heat the outdoor barbecue grill on high heat or place a non-stick pan over high heat on the stove.
- Cook the Chicken: Remove the chicken from the marinade (discard the marinade unless baking in the oven). Place the chicken on the grill or pan, then reduce heat to medium to prevent burning due to the sweet marinade. Cook until golden brown, about 5 to 6 minutes on each side. If the chicken starts to burn, flip immediately and you can flip repeatedly as needed to cook evenly.
- Rest and Serve: Let the grilled chicken rest for 3 minutes once cooked. Serve the chicken with a mound of steaming coconut rice, lime wedges, fresh sliced chilies, coriander/cilantro leaves, and your choice of traditional Nam Jim Jaew or sweet chili dipping sauces.
Notes
- Note 1: Using boneless, skinless chicken thigh fillets ensures juicy, tender meat that absorbs marinade well.
- Note 2: The white part of lemongrass is preferred for flavor; if unavailable, lemongrass paste is a convenient substitute.
- Note 3: Light and dark soy sauces balance saltiness and color in the marinade; tamari can be used for gluten-free option.
- If not marinating overnight, slice chicken thinly and cook immediately like a stir-fry.
- Discard marinade used for raw chicken unless cooking it thoroughly in the oven to avoid contamination.
- Sweet marinade can burn quickly on high heat; reduce to medium after placing chicken on grill or pan.
