Thai Grilled Chicken (Gai Yang) Recipe

Introduction

Thai Grilled Chicken, or Gai Yang, is a flavorful and aromatic dish that brings the vibrant tastes of Thailand to your table. Marinated with lemongrass, garlic, and a balance of savory and sweet sauces, this chicken is perfect for grilling and pairs beautifully with coconut rice.

Ingredients

• 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
• 1 large lemongrass stalk (white part only, outer layers removed, sliced 5mm 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 neutral flavoured oil)
• Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
• Lime sweet chilli sauce
• Bottle of sweet chilli sauce
• Lime wedges
• Red chili (finely sliced, optional)
• Cilantro/coriander leaves (optional)
• Coconut rice

Instructions

1. Step 1: Place the lemongrass, garlic, fish sauce, light soy sauce, dark soy sauce, and brown sugar into 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 and mix well.
2. Step 2: Pour the marinade into a bowl. Add the oil and stir well. Add the chicken thigh fillets, tossing to thoroughly coat them in the marinade. Cover and refrigerate to marinate overnight, or for 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 your outdoor BBQ grill on high or preheat a non-stick pan on the stove over high heat.
4. Step 4: Remove the chicken from the marinade, discarding the excess liquid. Place the chicken on the grill or in the pan. Reduce the heat to medium to prevent burning since the marinade is sweet. Cook until the chicken is golden brown and cooked through, about 5 to 6 minutes per side. If it starts to burn, flip the chicken immediately and continue flipping as needed.
5. Step 5: Allow the chicken to rest for 3 minutes before serving. Serve it alongside a mound of warm coconut rice, garnished with lime wedges, fresh sliced chilies, coriander leaves if desired, and your choice of dipping sauce such as Nam Jim Jaew or sweet chilli sauce.

Tips & Variations

• Use lemongrass paste as a convenient substitute if fresh lemongrass is unavailable.
• Marinating overnight enhances the flavor and tenderness of the chicken.
• Cooking over medium heat after placing on the grill prevents the sweet marinade from burning.
• Try serving with different dipping sauces like peanut sauce or a spicy vinegar dip for variation.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to retain moisture. For longer storage, you can freeze the cooked chicken for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, but chicken breasts can dry out faster. Marinate well and monitor cooking time closely to keep the meat tender and juicy.

Is it necessary to marinate overnight?

While overnight marinating develops better flavor and tenderness, marinating for at least 3 hours still yields delicious results. For quick cooking, finely slicing the chicken and marinating for a shorter time works too.