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If you’re craving something bursting with vibrant Thai flavors, then you absolutely must try this Thai Grilled Chicken (Gai Yang) Recipe. Juicy, tender chicken thighs soak up a fragrant marinade of lemongrass, garlic, and savory sauces, then get perfectly charred on the grill, delivering a smoky, aromatic bite that’s simply irresistible. This dish captures the heart of Thai street food with its bold, balanced flavors, and it’s surprisingly easy to make at home — a guaranteed crowd-pleaser for any meal.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to nailing this Thai Grilled Chicken (Gai Yang) Recipe. Each component contributes beautifully: lemongrass brings that citrusy aroma, fish sauce adds deep umami, and brown sugar gives a hint of subtle sweetness balanced by garlic’s pungency. Together, they create an unforgettable marinade that transforms ordinary chicken into a Thai masterpiece.
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless): The perfect cut for juicy, tender meat that soaks up marinade well.
- 1 large lemongrass stalk (white part only, sliced 5mm thick): Adds a bright, lemony fragrance essential to authentic flavor.
- 4 cloves garlic (peeled, whole): Infuses the marinade with savory depth.
- 2 1/2 tbsp fish sauce: A salty, umami-rich staple that enhances the savory profile.
- 1 tbsp light soy sauce (or tamari): Brings a mild saltiness and color without overpowering.
- 2 tsp dark soy sauce: Adds complexity and a touch of smoky sweetness.
- 3 tbsp tightly packed brown sugar or palm sugar: Balances savory notes with natural sweetness and caramelizes beautifully on the grill.
- 2 tbsp oil (vegetable, canola, or neutral): Helps the marinade cling to the chicken and prevents sticking during cooking.
- Nam Jim Jaew (traditional Thai dipping sauce): Highly recommended for an authentic dipping experience that packs heat and tang.
- Lime Sweet Chilli Sauce: A zesty, sweet accompaniment to brighten every bite.
- Lime wedges: A fresh squeeze brings a lively tang to finished chicken.
- Red chili (finely sliced, optional): For an extra kick and appealing color contrast.
- Cilantro/coriander leaves (optional): Offers a refreshing herbal note as garnish.
- Coconut rice: The ideal fragrant and creamy side that soaks up all the delicious juices.
How to Make Thai Grilled Chicken (Gai Yang) Recipe
Step 1: Blitz the Marinade
Start by combining every marinade ingredient except the oil in a container just big enough for your stick blender. Blitz until the lemongrass and garlic transform into a smooth, fragrant puree. If you don’t have a stick blender, no worries – finely grate the lemongrass and garlic, then stir everything together. This step is crucial because it releases all the bright, pungent flavors that define this dish.
Step 2: Marinate the Chicken
Pour your pureed mixture into a bowl, then stir in the oil to help the marinade cling to the chicken. Toss the chicken thigh fillets thoroughly, coating each piece with this luscious marinade. Cover and let it rest in the fridge overnight for best results, but if you’re short on time, three hours is your minimum. If marinating is really not an option, slice the chicken thinly, toss it in the marinade, and cook it quickly like a stir-fry—though the grilling experience is truly where the magic happens.
Step 3: Prep the Grill or Pan
Heat your outdoor BBQ grill to high, or if grilling indoors, preheat a non-stick pan over high heat. The intense heat is key for getting that signature golden-brown char that locks in juices and adds smoky complexity to the chicken.
Step 4: Grill the Chicken
Remove the chicken from the marinade and discard the leftover liquid—remember, the marinade contains raw chicken juices. Place the chicken pieces on the preheated grill or pan, and immediately reduce the heat to medium to avoid burning the sugars in the marinade. Cook for about 5 to 6 minutes on each side until the chicken is gorgeously golden and cooked through. Keep an eye on it and flip quickly if there’s any sign of burning; flipping repeatedly is perfectly fine and helps achieve an evenly cooked, beautiful crust.
Step 5: Rest and Serve
Once grilled to perfection, let the chicken rest for about 3 minutes. This allows the juices to redistribute, ensuring each bite is juicy and tender. Serve alongside a fluffy mound of coconut rice, fresh lime wedges, and scatter on some bright red chili and chopped cilantro for that authentic finishing touch. Don’t forget to drizzle or dip in Nam Jim Jaew or your favorite lime sweet chili sauce—that’s what brings this Thai Grilled Chicken (Gai Yang) Recipe home!
How to Serve Thai Grilled Chicken (Gai Yang) Recipe
Garnishes
Simple garnishes elevate this dish visually and flavor-wise. Fresh cilantro or coriander leaves add that herbal brightness, while thinly sliced red chilies provide a pop of color and gentle heat. Lime wedges are essential—they invite a spritz of zesty acidity that perfectly cuts through the smoky richness of the chicken.
Side Dishes
Coconut rice is, hands down, the most harmonious side for this Thai Grilled Chicken (Gai Yang) Recipe. Its creamy texture and subtle sweetness soak up the flavorful juices and complement the aromatic marinade perfectly. If you want to keep it traditional, pair with a refreshing papaya salad or a crisp cucumber salad for contrast.
Creative Ways to Present
For a fun twist, serve the chicken sliced over a bed of fresh greens or crunchy cabbage for a light salad. Wrapping grilled chicken strips in lettuce leaves with fresh herbs creates an interactive, hand-held dining experience. Or try skewering smaller pieces of marinated chicken for a perfect party appetizer—either way, the bold flavors will shine.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days. Make sure the chicken has cooled completely before sealing to maintain optimal texture and flavor until your next meal.
Freezing
You can freeze cooked Thai Grilled Chicken (Gai Yang) Recipe pieces in a freezer-safe container or heavy-duty bag for up to 1 month. This helps preserve the juicy texture and marinade flavors, allowing for convenient meals later on.
Reheating
To reheat, gently warm the chicken in a preheated oven at 325°F (160°C) for about 10 minutes, or until heated through. You can also reheat in a skillet over medium heat, adding a splash of water if needed to keep it moist. Avoid microwaving if possible, as it can dry out the chicken.
FAQs
Can I use chicken breast instead of thigh fillets?
You can substitute chicken breast, but keep in mind it’s leaner and less forgiving on the grill, so it’s best to marinate longer and watch cooking times closely to avoid dryness.
Is it necessary to marinate overnight?
While overnight marination deeply infuses flavors and tenderizes the meat, a minimum of 3 hours still yields tasty results. If short on time, slicing the chicken thinly and marinating briefly before stir-frying works well too.
What if I don’t have lemongrass?
Lemongrass is essential for that signature aroma, but you can substitute with about 1 teaspoon of lemongrass paste or even a little grated lemon zest mixed with a pinch of ginger as a last resort.
Can I cook this in the oven instead of grilling?
Absolutely! Bake the marinated chicken at 400°F (200°C) for approximately 20-25 minutes, turning halfway through, until cooked and caramelized. Just remember to discard the marinade or boil it if you want to use it as a sauce.
What sauces pair best with Thai Grilled Chicken (Gai Yang) Recipe?
Nam Jim Jaew is the traditional choice, offering a tangy, spicy punch that complements the smoky chicken perfectly. Lime sweet chili sauce or even a simple squeeze of fresh lime also work beautifully.
Final Thoughts
This Thai Grilled Chicken (Gai Yang) Recipe is like a little culinary vacation to Thailand right in your own kitchen. Its balance of smoky, sweet, salty, and tangy flavors makes it a total crowd-pleaser, perfect for family dinners or lively gatherings. Give it a try—you’ll fall in love with the juicy, fragrant chicken and the vibrant combination of accompaniments that make every bite a celebration. Happy grilling!
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Thai Grilled Chicken (Gai Yang) Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 5 servings
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: Thai
Description
This Thai Grilled Chicken (Gai Yang) recipe features succulent boneless, skinless chicken thighs marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauces, and brown sugar, then grilled to golden perfection. Served with aromatic coconut rice, fresh lime wedges, and optional chili and cilantro garnish, this dish delivers authentic Thai street food flavors in your own kitchen.
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 thick (or lemongrass paste as substitute)
- 4 cloves garlic, peeled
- 2 1/2 tbsp fish sauce
- 1 tbsp light soy sauce or tamari
- 2 tsp dark soy sauce
- 3 tbsp tightly packed brown sugar or palm sugar
- 2 tbsp neutral flavored 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 the Marinade: 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 completely pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic, then mix thoroughly.
- Marinate the Chicken: Pour the pureed marinade into a bowl. Add the oil and stir to combine. Add the chicken thigh fillets and toss thoroughly to coat them in the marinade. Cover the bowl and marinate overnight for best flavor, with a minimum of 3 hours. If you don’t have time to marinate, thinly slice the chicken, toss it in the marinade, and cook it quickly as a stir-fry.
- Preheat the Grill or Pan: Heat your outdoor BBQ grill on high or place a non-stick pan on the stovetop and heat over high heat.
- Cook the Chicken: Remove the chicken from the marinade, discarding the excess marinade. Place the chicken on the hot grill or pan, then immediately reduce the heat to medium to avoid burning the sweet marinade. Cook the chicken for about 5 to 6 minutes on each side until golden brown and cooked through. If the marinade begins to burn, flip the chicken promptly and feel free to flip repeatedly as needed to prevent charring.
- Rest and Serve: Let the grilled chicken rest for 3 minutes once cooked. Serve alongside a mound of steaming coconut rice, garnished with lime wedges, optional fresh red chilies, and cilantro/coriander leaves. Accompany with your choice of Nam Jim Jaew, lime sweet chili sauce, or sweet chili sauce for dipping.
Notes
- Use skinless, boneless chicken thighs for tender, juicy meat that crisps nicely on the grill.
- If fresh lemongrass is unavailable, substitute with lemongrass paste.
- The marinade contains sugar which can burn easily; lowering the heat after initial contact is crucial to avoid charring.
- Marinating overnight enhances the flavor but a minimum of 3 hours is acceptable.
- If you don’t have time to marinate whole thighs, slicing thinly and stir-frying is a quick alternative.
- Nam Jim Jaew is a traditional and highly recommended dipping sauce to accompany this dish.
