Description
Thai Grilled Chicken (Gai Yang) is a flavorful, aromatic dish featuring tender chicken thigh fillets marinated in a blend of lemongrass, garlic, soy sauce, fish sauce, and brown sugar, then grilled to perfection. This traditional Thai recipe offers a perfect balance of savory, sweet, and tangy flavors, best enjoyed with coconut rice and dipping sauces like Nam Jim Jaew or sweet chili sauce.
Ingredients
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
- 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 oil (vegetable, 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: Place all marinade ingredients except the oil 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, then mix them with the other marinade ingredients.
- Marinate: Pour the pureed marinade into a bowl and stir in the oil. Add the chicken pieces and toss them thoroughly to coat in the marinade. Cover the bowl and marinate the chicken overnight for best flavor, but a minimum of 3 hours is recommended. If short on time, finely slice the chicken, toss it in the marinade, and cook it like a stir-fry.
- Preheat Grill or Pan: Heat an outdoor BBQ grill on high heat or use a non-stick pan on the stovetop over high heat to get it very hot before cooking the chicken.
- Cook: Remove the chicken from the marinade, discarding any leftover marinade (unless baking in the oven; see notes). Place the chicken on the preheated BBQ or pan, then reduce the heat to medium to prevent burning due to the sweet marinade. Cook the chicken for about 5 to 6 minutes on each side until golden brown and cooked through. If the marinade starts to burn, flip the chicken immediately. You can flip frequently to avoid charring.
- Rest and Serve: Allow the chicken to rest for 3 minutes after cooking. Serve it alongside a mound of steamed coconut rice with lime wedges, garnished with fresh red chilies and coriander/cilantro leaves if desired, and accompanied by your preferred dipping sauces such as Nam Jim Jaew or sweet chili sauce.
Notes
- Using skinless, boneless chicken thigh fillets delivers juicy, flavorful meat, but you can use bone-in or skin-on pieces if preferred—adjust cooking times accordingly.
- If you don’t have fresh lemongrass, use about 1 to 2 teaspoons of lemongrass paste as a substitute.
- You can bake the marinated chicken in the oven at 400°F (200°C) for 20-25 minutes, using the leftover marinade as a glaze during cooking, but grilling or stovetop cooking results in better caramelization and smoky flavors.
- The sweet marinade is prone to burning easily, so monitor the heat carefully and turn the chicken frequently if needed.
- Marinating overnight intensifies the flavors, but a minimum of 3 hours will still produce a tasty result.
- Serve with traditional Thai dipping sauces like Nam Jim Jaew or lime sweet chili sauce for authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Grilling
- Method: Grilling
- Cuisine: Thai
