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
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 (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
