If you’re craving a dish that bursts with authentic Thai flavors and lures you in with its smoky, sweet, and tangy notes, then this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chili Sauce Recipe is about to become your new favorite go-to. Imagine tender, marinated chicken thigh fillets grilled to perfection alongside fluffy, fragrant coconut rice and a zesty lime sweet chili sauce that perfectly balances heat and sweetness—a meal that feels like a celebration on every plate and is surprisingly simple to make at home.
Ingredients You’ll Need
The magic behind this Thai grilled chicken lies in a handful of fresh and pantry-friendly ingredients that come together beautifully, each adding its own layer of flavor, texture, and color. From aromatic lemongrass to rich coconut rice, every component plays a vital role in elevating this dish from everyday to unforgettable.
- Chicken thigh fillets (2 lb / 1 kg, skinless, boneless): These juicy cuts are perfect for absorbing the marinade and staying tender on the grill.
- Lemongrass stalk (1 large, white part only): Adds a bright, citrusy aroma essential to classic Gai Yang, finely sliced or blended for smooth marinade.
- Garlic cloves (4, peeled): Infuses the marinade with a sharp, savory depth that complements the grilled chicken beautifully.
- Fish sauce (2 1/2 tbsp): Brings that unmistakable umami and saltiness emblematic of Thai cooking.
- Light soy sauce (1 tbsp): Adds a mild saltiness and slight sweetness that balances the marinade.
- Dark soy sauce (2 tsp): Imparts a rich color and deeper flavor complexity to the chicken.
- Brown sugar or palm sugar (3 tbsp, tightly packed): Offers a delicate caramel sweetness that helps caramelize the chicken while grilling.
- Neutral oil (2 tbsp, vegetable or canola): Ensures the marinade clings to the chicken and prevents stickiness on the grill.
- Sweet chili sauce: For that iconic Thai sweet and spicy finish.
- Lime wedges: Provide fresh acidity that wakes up the palate.
- Optional garnishes (red chili, cilantro/coriander leaves): Bring a pop of color and heat to round out the dish.
- Coconut rice: A creamy, fragrant side that perfectly offsets the smoky chicken and bright sauce.
How to Make Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chili Sauce Recipe
Step 1: Blitz the Marinade Ingredients
Start by placing all the marinade ingredients—except the oil—in a jug just large enough for your stick blender’s head. Blitz everything until the lemongrass and garlic are completely pureed, releasing their essential oils and creating a fragrant base. No stick blender? No worries! Simply finely grate the lemongrass and garlic and mix thoroughly to preserve that wonderful flavor.
Step 2: Marinate the Chicken
Pour your lively marinade into a bowl and stir in the oil to help coat the chicken smoothly. Toss the chicken thigh fillets in this mixture until every piece is lovingly covered. For the best flavor, cover and let the chicken marinate overnight, but if time is tight, a minimum of 3 hours will still deliver delicious results. In a pinch? Slice the chicken thinly and quickly toss it in the marinade before stir-frying.
Step 3: Prepare to Grill
Preheat your outdoor BBQ grill on high or opt for a non-stick pan over high heat on the stove. Getting the grilling surface hot is key to achieving that perfect char and locking in the marinade’s flavors as the chicken cooks.
Step 4: Cook the Chicken
Remove the chicken from the marinade, discarding the excess (unless baking, which requires a different approach). Place the fillets on the hot grill or pan, then immediately reduce the heat to medium to prevent the sugars from burning. Grill the chicken until it turns a beautiful golden brown, roughly 5 to 6 minutes per side. If you notice any burning, flip right away—feel free to flip frequently to keep the cooking even and avoid charred spots.
Step 5: Rest and Serve
Once cooked, allow the chicken to rest for about 3 minutes. This resting time lets the juices redistribute and keeps every bite juicy and flavorful. Serve alongside a fluffy mound of coconut rice, accompanied by lime wedges, thinly sliced fresh chilies, and a sprinkle of cilantro or coriander for a fresh herbal note. Don’t forget to add generous drizzles of lime sweet chili sauce to complete this sensational meal.
How to Serve Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chili Sauce Recipe
Garnishes
Garnishes aren’t just for looks—they add final bursts of flavor and texture. Bright lime wedges invite diners to squeeze fresh citrus over the chicken, cutting through the richness, while fresh red chili slices bring a lively heat. Crowning the dish with coriander leaves adds a fragrant, earthy lift that perfectly complements the grilled flavors.
Side Dishes
Coconut rice is a must-have side for this recipe, its creamy sweetness balancing the savory marinade. You might also add a crunchy cucumber salad or crisp steamed greens to introduce a refreshing contrast. Another great option is a simple papaya salad, enhancing the meal’s Thai authenticity and providing vibrant acidity.
Creative Ways to Present
Presentation is part of the fun! Serve your Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chili Sauce Recipe family-style on a large platter layered with banana leaves for an extra touch of tropical appeal. Alternatively, plate the chicken sliced over a bed of coconut rice with sauce drizzled over everything, letting those gorgeous colors and textures shine through. Small bowls of dipping sauces on the side encourage everyone to customize each bite, adding to the interactive dining experience.
Make Ahead and Storage
Storing Leftovers
You can safely store leftover grilled chicken in an airtight container in the refrigerator for up to three days. The chicken tends to marinate further in its own juices, intensifying the flavors overnight—just reheat gently to retain its tender texture.
Freezing
This dish freezes well if you want to batch cook. Store the cooked chicken and coconut rice separately in freezer-friendly containers or bags for up to two months. Label everything to make quick, flavorful meals accessible anytime you crave Thai goodness.
Reheating
For best results, thaw frozen portions overnight in the refrigerator and reheat the chicken in a moderate oven or covered pan on the stove to keep it moist and avoid drying out. Reheat coconut rice with a splash of water in the microwave or on the stovetop to restore its fluffy texture.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely! While chicken thigh fillets tend to be juicier and more forgiving on the grill, chicken breasts will also work. Just be sure to monitor cooking time closely to avoid drying out the leaner breast meat.
Is there a substitute for lemongrass in the marinade?
If you can’t find fresh lemongrass, a good quality lemongrass paste works well as a substitute. It captures the citrusy essence needed for authentic flavor. Alternatively, a bit of finely grated lemon zest mixed with ginger can provide a similar brightness.
Can I make the lime sweet chili sauce from scratch?
Definitely! Many homemade versions combine fresh lime juice, sweet chili sauce or homemade chili jam, sugar, and a bit of fish sauce for balance. It’s easy to tweak the ingredients to suit your preferred sweet-to-spicy ratio.
What if I don’t have an outdoor grill?
No worries! A good cast-iron grill pan or heavy non-stick skillet on the stove turns out fantastic results. Just be sure to preheat it well and watch your heat to prevent burning the marinade’s sugars.
How long should I marinate the chicken for best flavor?
The longer, the better! Overnight marination is ideal to let the flavors soak in deeply. However, a minimum of 3 hours still gives you tasty results if you’re short on time.
Final Thoughts
This Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chili Sauce Recipe is more than just a meal—it’s a flavor-packed experience that brings the vibrant heart of Thai street food right into your home kitchen. With its tender grilled chicken, fragrant coconut rice, and that zesty, sweet, and tangy sauce, this recipe is bound to win over family and friends alike. I can’t wait for you to try it and savor every delicious bite as much as I do!
Print
Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chili Sauce Recipe
- Total Time: 3 hours 22 minutes
- Yield: 5 servings 1x
Description
Thai Grilled Chicken (Gai Yang) is a flavorful and aromatic dish featuring marinated chicken thigh fillets infused with lemongrass, garlic, and soy-based sauces. Grilled to perfection, this classic Thai recipe is served with coconut rice and zesty accompaniments like lime wedges, sweet chili sauce, and fresh herbs, offering a delicious balance of savory, sweet, and tangy flavors.
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 (or 1 tablespoon 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 oil (vegetable, canola, or any other neutral flavoured oil)
Accompaniments
- Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
- Lime Sweet Chilli Sauce
- Bottle of sweet chilli sauce
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Coconut rice
Instructions
- Blitz: Place the marinade ingredients except for 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 thoroughly.
- Marinate: Pour the pureed marinade into a bowl and add the oil. Stir well to combine. Add the chicken thigh fillets and toss thoroughly to coat in the marinade. Cover and marinate overnight for optimal flavor, but a minimum of 3 hours is recommended. If short on time, finely slice the chicken, toss it in the marinade, and cook as a stir-fry.
- Preheat Grill or Pan: Heat an outdoor BBQ grill on high heat or preheat a non-stick pan over high heat on the stovetop.
- Cook: Remove the chicken from the marinade and discard the leftover marinade (except if baking in the oven as per note). Place the chicken on the grill or in the pan, then reduce the heat to medium to prevent burning because of the sweet marinade. Cook the chicken for approximately 5 to 6 minutes on each side until golden brown and cooked through. If it starts to burn, flip immediately and feel free to flip repeatedly to avoid burning.
- Rest and Serve: Remove the chicken and let it rest for 3 minutes before serving. Serve the grilled chicken alongside a mound of steaming coconut rice, garnished with lime wedges, fresh sliced red chili, coriander/cilantro leaves, and your choice of dipping sauces like Nam Jim Jaew or lime sweet chili sauce.
Notes
- Note 1: Skinless and boneless chicken thighs are preferred for tenderness and flavor absorption.
- Note 2: If fresh lemongrass is unavailable, use approximately 1 tablespoon of lemongrass paste as a substitute.
- Note 3: When baking the chicken in the oven (alternative cooking method), you may choose to keep the marinade for basting. Otherwise, discard marinade before cooking on grill or pan to prevent burning.
- Marinating overnight yields best flavor, but a minimum of 3 hours is sufficient.
- Adjust cooking times depending on thickness of chicken pieces to ensure they are cooked through.
- Traditionally served with Nam Jim Jaew, a spicy and tangy Thai dipping sauce, for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
