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
Scale
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
