If you have a craving for something bursting with incredible flavor and that wonderful grilled aroma, you’re in for a real treat with this Thai Grilled Chicken (Gai Yang) Recipe. It’s a sensational dish featuring tender chicken thighs marinated in an aromatic blend of lemongrass, garlic, and rich soy and fish sauces, grilled to perfection with caramelized edges that are irresistibly smoky and sweet. This recipe brings authentic Thai street food magic right into your kitchen, making it a standout for family dinners or casual get-togethers where you want everyone reaching for seconds.
Ingredients You’ll Need
The beauty of this Thai Grilled Chicken (Gai Yang) Recipe is in its simplicity. Just a handful of fresh, fragrant, and pantry-staple ingredients come together to create layers of flavor and a perfectly textured chicken that’s juicy inside and beautifully charred outside.
- Chicken thigh fillets: Boneless and skinless for quick, even cooking and tender meat that soaks up every bit of marinade.
- Lemongrass stalk: Only the white part sliced thinly to add fresh citrusy brightness and a hint of earthiness.
- Garlic cloves: Whole for pureeing, providing that familiar punchy aroma and depth.
- Fish sauce: Essential umami booster that brings authentic Thai saltiness and complexity.
- Light and dark soy sauce: Together they add color, a touch of sweetness, and a savory backbone.
- Brown sugar or palm sugar: For caramelization and to balance salty and sour notes perfectly.
- Neutral oil: Vegetable or canola oil to keep the marinade moist and help with grilling.
- Optional garnishes and sauces: Fresh lime wedges, red chili, cilantro, and dipping sauces like Nam Jim Jaew or sweet chili sauce to amp up the flavor.
How to Make Thai Grilled Chicken (Gai Yang) Recipe
Step 1: Blitz the Marinade
Start by placing the lemongrass, garlic, fish sauce, soy sauces, and brown sugar into a jug just big enough for your stick blender. Blitz everything until the lemongrass and garlic turn into a smooth paste. This step really unlocks the flavors and ensures the marinade evenly coats every bite of chicken. Don’t have a stick blender? No worries—finely grate the lemongrass and garlic, then mix everything very well.
Step 2: Marinate the Chicken
Pour the blitzed mixture into a bowl and stir in the oil. Toss the chicken thigh fillets in until each piece is luxuriously coated. Cover and let the magic happen by marinating overnight if you can, though a minimum of 3 hours will still deliver great results. No time for marinating? Slice the chicken thinly, mix with the marinade, and cook it up as a flavorful stir-fry instead.
Step 3: Prepare Your Grill or Pan
Fire up your outdoor BBQ grill on high or heat a non-stick pan over high heat on the stove. Getting this hot before the chicken hits the surface is crucial for that signature smoky char and to help seal in the juiciness.
Step 4: Cook the Chicken
Remove the chicken from the marinade and discard the excess marinade (unless baking, which requires a different method). Place the chicken directly on the grill or in the pan and quickly reduce the heat to medium to avoid burning the delicious sweet marinade. Cook about 5 to 6 minutes per side until the chicken turns a gorgeous golden brown with a slight char. If it starts to burn, flip immediately – flipping repeatedly is totally fine to keep everything cooking evenly.
Step 5: Rest and Serve
Give the chicken a few minutes to rest once cooked; this locks in the juices and makes every bite tender. Serve it proudly with steaming coconut rice, bright lime wedges, and fresh chilies or cilantro for that perfect fresh kick. Don’t forget to bring out your favourite dipping sauces like Nam Jim Jaew or your bottle of sweet chili sauce to dip or drizzle.
How to Serve Thai Grilled Chicken (Gai Yang) Recipe
Garnishes
Fresh cilantro, thinly sliced red chilies, and wedges of lime are classic toppings that add vivid color, heat, and citrus zing to the chicken. These garnishes brighten the rich flavors and give each mouthful a refreshing contrast you’ll adore.
Side Dishes
Traditionally, coconut rice is the go-to accompaniment, soaking up the juices and balancing spicy and savory notes with its creamy sweetness. You can also try crisp, refreshing cucumber salad or a simple green papaya salad for extra texture and freshness alongside your Thai Grilled Chicken.
Creative Ways to Present
For a fun twist, slice the grilled chicken to make vibrant wraps using lettuce leaves or rice paper with herbs and bean sprouts. You could also serve the chicken chopped over a bed of noodles tossed in a tangy dressing, or even make hearty bowls combining the chicken, rice, and fresh herbs for a complete, eye-catching meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover chicken in an airtight container and store it in the fridge for up to 3 days. The flavors actually deepen after a day, making leftovers a treat for quick lunches or dinners.
Freezing
If you want to keep the magic for longer, freeze the grilled chicken in a freezer-safe container or zip-lock bag for up to 2 months. Make sure to separate portions for easy thawing later.
Reheating
Reheat gently on a low setting in a pan or microwave, covering the chicken to maintain moisture. Avoid high heat which can dry it out, and pair it with a sprinkle of fresh herbs and a squeeze of lime to refresh those vibrant flavors.
FAQs
Can I use chicken breasts instead of thigh fillets?
Absolutely! While thighs are preferred for their juiciness and flavor, breasts will work if you watch the cooking time carefully to prevent drying out. Consider slicing them thinly for stir-fry style cooking if you go that route.
What if I don’t have lemongrass?
If lemongrass is hard to find, you can substitute with a teaspoon of lemongrass paste or finely grated lemon zest for a similar citrus note, though fresh lemongrass offers the most authentic flavor.
Is there a vegetarian alternative for this recipe?
While the traditional Thai Grilled Chicken (Gai Yang) Recipe centers on chicken, marinated tofu or tempeh with the same marinade can make a delicious vegetarian option that soaks up the flavors beautifully.
Can I prepare the marinade ahead of time?
Yes, you can make the marinade a day in advance and store it in the fridge, just add the oil right before mixing with the chicken for best results.
What dipping sauce pairs best with Thai Grilled Chicken?
Nam Jim Jaew is the classic choice, offering a tangy, spicy, and slightly sweet complement that enhances every bite. If you prefer milder flavors, sweet chili sauce with a squeeze of lime is a wonderful alternative.
Final Thoughts
There’s something incredibly satisfying about nailing a flavorful dish like this Thai Grilled Chicken (Gai Yang) Recipe at home. The harmonious blend of fresh herbs, sweet and salty marinade, and smoky grill marks delivers both comfort and excitement in every bite. Give it a try, and you’ll quickly understand why this dish is beloved across Thailand and beyond!
Print
Thai Grilled Chicken (Gai Yang) Recipe
- Total Time: 3 hours 22 minutes
- Yield: 5 servings 1x
Description
This authentic Thai Grilled Chicken (Gai Yang) recipe offers tender, flavorful chicken thigh fillets marinated in a fragrant blend of lemongrass, garlic, fish sauce, and soy sauces, then perfectly grilled to achieve a golden, slightly charred finish. Served traditionally with coconut rice, lime wedges, fresh chilies, cilantro, and spicy dipping sauces, this dish epitomizes the rich and vibrant flavors of Thai street food, ideal for a quick yet impressive meal.
Ingredients
Chicken and Marinade
- 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 or 1 tbsp lemongrass paste as substitute)
- 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 brown sugar or palm sugar (tightly packed)
- 2 tbsp neutral oil (vegetable, canola, or similar)
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 Marinade: Place all marinade ingredients except the oil—lemongrass, garlic, fish sauce, soy sauces, and brown sugar—in a jug large enough for a stick blender’s head. Blend until lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic and mix thoroughly.
- Marinate Chicken: Pour the blended marinade into a bowl. Stir in the oil to combine. Add the chicken thigh fillets and toss to coat evenly. Cover and refrigerate to marinate overnight for best flavor; if short on time, marinate for at least 3 hours. For immediate cooking without marinating, finely slice the chicken, toss in the marinade, and cook as a stir-fry instead.
- Preheat Grill or Pan: Heat an outdoor BBQ grill on high or preheat a non-stick skillet on the stovetop over high heat to prepare for cooking the marinated chicken.
- Cook Chicken: Remove chicken pieces from the marinade and discard the marinade (unless baking in the oven as an alternative method). Place the chicken on the hot grill or skillet, then reduce the heat to medium to prevent burning due to the sugar in the marinade. Cook each side for about 5 to 6 minutes until golden brown and cooked through. If the chicken starts to burn, flip immediately and continue turning as needed to avoid charring.
- Rest and Serve: Allow the chicken to rest for 3 minutes off heat, then serve alongside a generous portion of steamy coconut rice. Garnish with lime wedges, fresh red chilies, and chopped cilantro or coriander leaves. Accompany with Nam Jim Jaew or your preferred sweet chili sauce for dipping.
Notes
- The marinade can be made using lemongrass paste if fresh lemongrass is unavailable.
- Marinating overnight enhances flavor significantly, but a minimum of 3 hours is acceptable.
- If baking instead of grilling or frying, reserve marinade for basting to prevent drying out.
- Chicken thigh fillets are preferred for their juiciness, but bone-in thighs can be used with adjusted cooking time.
- Control heat carefully during cooking as the sugar in the marinade burns easily.
- Serve with traditional Thai dipping sauces and coconut rice for a complete experience.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
