Thai Grilled Chicken (Gai Yang) Recipe

Introduction

Thai Grilled Chicken, or Gai Yang, is a flavorful and aromatic dish that captures the essence of traditional Thai street food. Marinated in a fragrant blend of lemongrass, garlic, and soy sauces, this chicken is grilled to perfection and pairs beautifully with coconut rice and tangy dipping sauces.

Ingredients

• 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
• 1 large lemongrass stalk, white part only, sliced 5mm / 1/5″ thick (outer layers removed)
• 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
• Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
• Lime sweet chili sauce
• Sweet chili sauce (bottled)
• 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 and stir in the oil. Add the chicken and toss to coat thoroughly. Cover and marinate overnight for best flavor, though a minimum of 3 hours works. If short on time, finely slice the chicken, toss with marinade, and cook like a stir-fry.
3. Step 3: Heat your outdoor BBQ grill on high or warm a non-stick pan over high heat on the stove.
4. Step 4: Remove chicken from the marinade, discarding the marinade unless baking in the oven (see notes). Place chicken on the grill or pan, reduce heat to medium to prevent burning, and cook until golden brown, about 5 to 6 minutes per side. Flip immediately if it starts to burn and repeat flips as needed.
5. Step 5: Let the chicken rest for 3 minutes before serving. Serve with steamy coconut rice, lime wedges, fresh chilies, coriander or cilantro, and your choice of dipping sauces.

Tips & Variations

• Substitute fresh lemongrass with 1 tablespoon of lemongrass paste for convenience.
• If you prefer a less sweet flavor, reduce the brown sugar slightly.
• Use skin-on chicken thighs for a juicier result, but adjust cooking time accordingly.
• For an indoor option, cook the chicken under a preheated grill or broiler, turning often to avoid burning.
• Serve with pickled vegetables or a fresh green salad to add a crisp contrast.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in the oven to maintain moisture. This dish is best enjoyed fresh but also freezes well; thaw thoroughly 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 thighs remain juicier and more flavorful when grilled. If using breasts, watch cooking time closely to avoid drying out.

What can I use if I don’t have a BBQ grill?

A heavy non-stick pan or grill pan works well on the stove. You can also cook the chicken under a broiler, flipping frequently to prevent burning.

Thai Grilled Chicken (Gai Yang) Recipe

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★★★★★

4.8 from 64 reviews

• Author: Harry
• Total Time: 3 hours 27 minutes
• Yield: 4 servings 1x

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Description

Thai Grilled Chicken (Gai Yang) features juicy, flavorful chicken thigh fillets marinated in a fragrant blend of lemongrass, garlic, fish sauce, and soy sauces. This authentic Thai recipe is traditionally grilled to achieve a caramelized exterior while maintaining tender and juicy meat. Served with coconut rice, lime wedges, fresh chilies, coriander, and a tangy nam jim jaew dipping sauce or sweet chili sauce, this dish offers a perfect balance of smoky, savory, sweet, and zesty flavors.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
• 1 large lemongrass stalk, white part only, sliced 5mm / 1/5″ thick (or 1 tsp lemongrass paste)
• 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 neutral flavored oil)

To Serve

• Nam Jim Jaew (traditional Thai dipping sauce for meat) – recommended
• Lime wedges
• Sweet chili sauce
• Red chili, finely sliced (optional)
• Cilantro / coriander leaves (optional)
• Coconut rice

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Instructions

1. Blitz Marinade: In a jug just large enough for a stick blender, combine the lemongrass, garlic, fish sauce, light soy sauce, dark soy sauce, and brown sugar. Use a stick blender to puree until the lemongrass and garlic are fully broken down into a smooth mixture. If you don’t have a stick blender, finely grate the lemongrass and garlic before mixing them with the other ingredients.
2. Marinate Chicken: Pour the pureed marinade into a bowl, add the oil, and stir well to combine. Add the chicken thigh fillets to the bowl, toss thoroughly to coat each piece evenly, cover, and marinate overnight for best flavor infusion (minimum 3 hours). If short on time, finely slice the chicken and toss in marinade, then cook quickly like a stir-fry.
3. Preheat Grill or Pan: Heat your outdoor BBQ grill to high heat, or heat a non-stick pan or skillet over high heat on the stove top.
4. Cook Chicken: Remove the chicken from the marinade, discarding the marinade (unless baking, see note 3). Place chicken fillets on the grill or pan, immediately reduce heat to medium to prevent burning since the marinade contains sugar. Cook the chicken for about 5 to 6 minutes per side until golden brown and cooked through. If the marinade begins to burn, flip the chicken immediately; frequent flipping is fine to avoid charring.
5. Rest & Serve: Allow the cooked chicken to rest for 3 minutes before serving. Serve with a generous mound of steaming coconut rice, lime wedges, fresh sliced chilies, coriander/cilantro leaves, and your preferred dipping sauce such as Nam Jim Jaew or sweet chili sauce for a complete meal.

Notes

• Use skinless, boneless chicken thigh fillets for juicier and more flavorful results.
• Lemongrass stalks have tough outer layers; remove these and use only the white part for best flavor and texture. Lemongrass paste can be substituted if fresh is unavailable.
• If baking instead of grilling or frying, you may keep the marinade to baste the chicken for extra flavor and moisture.
• Marinating for at least 3 hours is recommended but overnight marination enhances flavors greatly.
• Cooking over medium heat after placing chicken helps prevent the sugar in marinade from burning.
• Resting the chicken after cooking allows juices to redistribute for tender bites.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Thai

Keywords: Thai grilled chicken, Gai Yang, lemongrass chicken, Thai BBQ, marinated chicken, Thai cuisine, coconut rice, Nam Jim Jaew