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
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 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.
