Name: Thai Grilled Chicken (Gai Yang) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 27 min
Cuisine: Thai
Ingredients: 2 lb / 1 kg chicken thigh fillets (skinless, boneless); 1 large lemongrass stalk, white part only, sliced 5mm thick (or 1 tbsp lemongrass paste); 4 cloves garlic, peeled; 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 vegetable oil (such as canola or any neutral-flavored oil); Nam Jim Jaew (traditional Thai dipping sauce for meat) – recommended; Lime sweet chili sauce; Sweet chili sauce (bottle); Lime wedges; Red chili, finely sliced (optional); Cilantro / coriander leaves (optional); Coconut rice

Introduction

Thai Grilled Chicken, or Gai Yang, is a flavorful and aromatic dish featuring tender chicken thighs marinated in a fragrant blend of lemongrass, garlic, and soy sauces. Perfectly grilled to a golden finish, it pairs beautifully with coconut rice and zesty dipping sauces for an authentic Thai experience.

A white plate holds several pieces of grilled chicken thighs with a shiny, slightly charred dark brown surface, garnished with small slices of red chili and fresh green cilantro leaves scattered on top. Around the chicken pieces, there are fresh lime wedges with a bright green skin and light green flesh. In the background, there is a serving of white rice and sliced cucumbers with a light green color. The whole dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

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 neutral-flavored oil)

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 (to serve)

Instructions

Step 1: 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, then mix well.

Step 2: Pour the marinade into a bowl, add the oil, and stir to combine. Add the chicken thighs and toss thoroughly to coat. Cover and marinate overnight, or at least 3 hours. If short on time, finely slice the chicken, toss in marinade, and cook like a stir-fry.

Step 3: Heat an outdoor BBQ grill on high or preheat a non-stick pan over high heat on the stove.

Step 4: Remove the chicken from the marinade and discard the marinade (unless baking in the oven; see note). Place the chicken on the grill or in the pan, then reduce heat to medium to prevent burning due to the sugar content. Cook the chicken until golden brown, about 5 to 6 minutes per side. If it burns, flip immediately. You can flip multiple times as needed.

Step 5: Let the chicken rest for 3 minutes before serving. Serve with a mound of steamy coconut rice, lime wedges, fresh chilies, coriander leaves, and your preferred dipping sauces.

Tips & Variations

If lemongrass stalks are hard to find, use lemongrass paste as a substitute for convenience.

Adjust the sweetness by varying the amount of brown or palm sugar to suit your taste.

For extra smoky flavor, cook the chicken over charcoal on the BBQ.

Serve with sticky rice instead of coconut rice for a different texture experience.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, you can use chicken breast, but thighs remain juicier and more flavorful when grilled. Breast may dry out more easily, so watch cooking times carefully.

Is it necessary to marinate overnight?

While overnight marinating develops deeper flavors and tenderness, a minimum of 3 hours is sufficient. If short on time, marinate for at least 30 minutes and slice the chicken thinly to absorb flavors faster.