Description
Thai Grilled Chicken (Gai Yang) features succulent, marinated chicken thigh fillets infused with lemongrass, garlic, and a blend of savory and sweet Thai sauces. Perfectly grilled to a golden brown, this dish is traditionally served with coconut rice, lime wedges, and a variety of dipping sauces for an authentic and flavorful Thai street food experience.
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 substitute 1 Lemongrass paste tube)
- 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)
Serving and Garnish
- 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 (to serve alongside)
Instructions
- Blitz: 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 fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic before mixing with the other marinade ingredients.
- Marinate: Pour the pureed marinade into a bowl, add the oil, and stir well to combine. Add the chicken thigh fillets and toss thoroughly to coat. Cover and marinate overnight for best flavor, or at minimum for 3 hours. If you’re short on time, slice the chicken thinly, toss in the marinade, and cook it as a stir-fry instead.
- Prepare the Grill or Pan: Heat an outdoor BBQ grill on high or preheat a non-stick pan over high heat on the stovetop.
- Cook: Remove the chicken from the marinade, discarding the leftover marinade (unless baking in the oven, see note 3). Place the chicken on the hot BBQ grill or pan, then immediately reduce the heat to medium to prevent the sweet marinade from burning. 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 immediately and flip repeatedly as needed.
- Rest and Serve: Let the cooked chicken rest for 3 minutes before serving. Serve the Thai grilled chicken alongside a mound of steamy coconut rice, garnished with lime wedges, freshly sliced red chilies, and cilantro or coriander leaves. Accompany with Nam Jim Jaew or your preferred sweet chili sauces for dipping.
Notes
- The chicken should be marinated at least 3 hours but overnight is best for maximum flavor absorption.
- If no fresh lemongrass is available, you can sub with pre-made lemongrass paste (about 1 tube).
- If baking the chicken in the oven, retain the marinade for basting but if grilling or pan-frying, discard marinade to avoid cross-contamination.
- Adjust the amount of chili or sweetness in the marinade to suit your spice preference.
- Cooking times may vary depending on grill or stove heat levels; ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
