Thai Grilled Chicken (Gai Yang) Recipe

Introduction

Thai Grilled Chicken, or Gai Yang, is a flavorful and aromatic dish featuring tender marinated chicken thighs grilled to perfection. This recipe combines lemongrass, garlic, and traditional Thai seasonings for a delicious meal perfect for any occasion.

Ingredients

• 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
• 1 large lemongrass stalk (white part only, reedy outer layers removed, sliced 5mm / 1/5″ thick)
• 4 cloves garlic (peeled, whole)
• 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 oil (vegetable, canola, or any neutral flavored oil)
• Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
• Lime sweet chilli sauce (optional)
• Bottle of sweet chilli sauce (optional)
• Lime wedges
• Red chili (finely sliced, optional)
• Cilantro / coriander leaves (optional)
• Coconut rice (to serve)

Instructions

1. Step 1: 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 thoroughly.
2. Step 2: Pour the marinade into a bowl, add the oil, and stir to combine. Add the chicken and toss to thoroughly coat. Cover and marinate overnight, or at least 3 hours. If short on time, finely slice the chicken, toss it in the marinade, and cook it like a stir-fry.
3. Step 3: Heat an outdoor BBQ grill to high or warm a non-stick pan over high heat on the stove.
4. Step 4: Remove the chicken from the marinade and discard the marinade (unless baking in the oven, then see notes). Place the chicken on the BBQ or in the pan, then reduce heat to medium to prevent burning due to the sugar content. Cook for about 5 to 6 minutes on each side until the chicken is golden brown. If it starts to burn, flip it immediately—frequent flipping is fine to avoid charring.
5. Step 5: Allow the chicken to rest for 3 minutes after cooking. Serve with steamy coconut rice, lime wedges, fresh sliced chilies, coriander leaves, and your choice of dipping sauce like Nam Jim Jaew or sweet chilli sauce.

Tips & Variations

• Using lemongrass paste is a great shortcut if fresh lemongrass isn’t available.
• Marinating overnight greatly enhances flavor but if short on time, 3 hours will still yield tasty results.
• Adjust the amount of chili to your preferred spice level or omit entirely for a milder dish.
• Try serving with sticky rice instead of coconut rice for a more traditional Thai experience.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to keep it juicy and avoid drying out. It is not recommended to store chicken in leftover marinade after grilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thigh fillets?

Yes, you can use chicken breasts, but thighs remain juicier and more flavorful when grilled. If using breasts, watch cooking time carefully to avoid drying out.

What if I don’t have a BBQ grill?

You can cook the chicken in a hot non-stick pan or under a grill/broiler in your oven. Just be sure to watch closely to prevent burning due to the sugar in the marinade.

Thai Grilled Chicken (Gai Yang) Recipe

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4.5 from 81 reviews

This Thai Grilled Chicken (Gai Yang) recipe features tender, boneless chicken thigh fillets marinated in a flavorful blend of lemongrass, garlic, fish sauce, soy sauces, and brown sugar. Grilled to a perfect golden brown, this dish captures authentic Thai street food flavors and is served with fragrant coconut rice, lime wedges, fresh chilies, cilantro, and optional dipping sauces for a vibrant and satisfying meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 27 minutes (includes marinating)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lb / 1 kg chicken thigh fillets, skinless and boneless
• 1 large lemongrass stalk, white part only, sliced 5mm / 1/5″ thick (outer layers removed)
• 4 cloves garlic, peeled (whole)
• 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 other 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

1. Blitz: Place all marinade ingredients except the oil (lemongrass, garlic, fish sauce, light soy sauce, dark soy sauce, and brown sugar) in a jug just large enough for a stick blender. Blitz until lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic, then mix all ingredients thoroughly.
2. Marinate: Pour the pureed marinade into a bowl, add the oil, and stir to combine. Add chicken thigh fillets, tossing to thoroughly coat them in the marinade. Cover and refrigerate to marinate overnight for best flavor, or at minimum 3 hours. If short on time, slice chicken finely, toss with marinade, and cook immediately as a stir-fry.
3. Heat Grill or Pan: Preheat an outdoor BBQ grill on high heat or heat a non-stick pan over high heat on the stovetop.
4. Cook: Remove chicken from the marinade, discarding any leftover marinade. Place the chicken on the BBQ or in the pan, reduce heat to medium to prevent burning due to the sweet marinade. Cook chicken for about 5 to 6 minutes on each side or until the exterior is golden brown and cooked through. If the chicken starts to burn, flip it immediately. You can flip repeatedly as needed to avoid charring.
5. Rest and Serve: Let the grilled chicken rest for 3 minutes before serving. Plate alongside a mound of steamy coconut rice, garnish with fresh lime wedges, finely sliced red chilies, and cilantro/coriander leaves if desired. Serve with Nam Jim Jaew or your choice of sweet chili sauces for dipping.

Notes

• The recipe calls for skinless and boneless chicken thigh fillets which yield juicy and tender meat.
• Lemongrass can be substituted with a lemongrass paste if fresh stalks are unavailable.
• If baking chicken instead of grilling or pan-cooking, you may use leftover marinade to baste but ensure to bring it to a boil before use.
• Marinating overnight enhances the depth of flavor but at least 3 hours is recommended for best results.
• Grilling or pan-cooking over medium heat prevents the sugar in the marinade from burning.

Keywords: Thai grilled chicken, Gai Yang, lemongrass chicken, Thai street food, grilled chicken thighs, coconut rice accompaniment, spicy Thai marinade