Thai Grilled Chicken (Gai Yang) Recipe

Introduction

Thai Grilled Chicken, or Gai Yang, is a flavorful and aromatic dish featuring tender chicken marinated in lemongrass, garlic, and soy-based sauces. Perfectly grilled to achieve a golden, slightly charred exterior, it’s a delightful meal served with fresh garnishes and coconut rice.

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 other neutral-flavored oil)
• Nam Jim Jaew (traditional Thai dipping sauce, recommended)
• Lime sweet chili sauce
• Bottle of sweet chili sauce
• 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 into a jug just large enough to fit the head of a stick blender. Blend until the lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic and then mix the ingredients.
2. Step 2: Pour the marinade into a bowl, add the oil, and stir. Add the chicken and toss to coat thoroughly. Cover and marinate overnight; the minimum marinating time is 3 hours. If short on time, finely slice the chicken, toss in marinade, and cook like a stir-fry.
3. Step 3: Heat an outdoor BBQ grill on high or 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. Place the chicken on the BBQ or in the pan, then reduce heat to medium to prevent burning. Cook until golden brown, about 5 to 6 minutes per side. If the chicken starts to burn, flip immediately and repeat as needed.
5. Step 5: Let the chicken rest for 3 minutes. Serve with a mound of steamy coconut rice, lime wedges, garnished with fresh chilies and coriander, and your choice of dipping sauce.

Tips & Variations

• Using lemongrass paste is a convenient substitute when fresh lemongrass is unavailable—just use the same quantity by weight.
• Marinating the chicken overnight allows the flavors to deeply penetrate, resulting in more tender and flavorful meat.
• If grilling is not possible, cooking the chicken in a pan or baking in the oven works well; reduce the heat as needed to avoid burning the sweet marinade.
• Add finely sliced red chili and fresh cilantro for authentic Thai flavor and extra freshness.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to maintain juiciness. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, chicken breast can be used, but thighs remain juicier and more forgiving on the grill. If using breast, watch carefully to avoid drying out.

Is it necessary to discard the marinade before cooking?

Yes, discard the marinade when grilling or frying to avoid contamination from raw chicken. However, if baking in the oven, you can safely brush on the marinade during cooking with proper heat.