Description
Thai Grilled Chicken (Gai Yang) is a flavorful and aromatic dish featuring tender, marinated chicken thigh fillets grilled to perfection. Infused with lemongrass, garlic, and a blend of savory and sweet sauces, this dish offers a perfect balance of smoky, tangy, and sweet flavors. Ideal for outdoor BBQs or stovetop grilling, it pairs beautifully with coconut rice and traditional Thai dipping sauces.
Ingredients
Scale
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 2 tsp lemongrass paste as substitute)
- 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 vegetable oil (canola or any other neutral flavored oil)
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: 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 do not have a stick blender, finely grate the lemongrass and garlic, then mix them thoroughly with the other marinade ingredients.
- Marinate: Pour the pureed marinade into a bowl, add the oil, and stir to combine. Add the chicken thighs and toss to thoroughly coat them in the marinade. Cover the bowl and marinate the chicken overnight for best flavor; a minimum of 3 hours is recommended. If you are short on time, you can finely slice the chicken, toss in the marinade, and cook like a stir-fry.
- Preheat Grill or Pan: Heat an outdoor BBQ grill on high heat or place a non-stick pan on the stove over high heat to get it very hot.
- Cook: Remove the chicken from the marinade, discarding the marinade (unless baking in the oven, which requires a different approach). Place the chicken on the grill or in the pan. Immediately turn the heat down to medium to prevent the marinade’s sugar from burning. Cook the chicken for about 5 to 6 minutes on each side until golden brown and cooked through. If the chicken starts to burn, flip it immediately. Feel free to flip multiple times as needed to avoid burning.
- Rest and Serve: Let the cooked chicken rest for 3 minutes to retain its juices. Serve alongside a mound of steaming coconut rice, with lime wedges, fresh sliced red chilies, coriander or cilantro leaves, and your choice of dipping sauces such as Nam Jim Jaew or sweet chili sauce.
Notes
- Note 1: Skinless, boneless chicken thigh fillets are recommended for tender and juicy results.
- Note 2: Use the white part of lemongrass for the marinade; if unavailable, 2 teaspoons of lemongrass paste can substitute.
- Note 3: For baking in the oven, you can keep and use the marinade; otherwise, discard it before grilling to avoid burning.
- Marinating overnight enhances flavor, but a minimum of 3 hours is sufficient.
- If pressed for time, slicing chicken thinly and quickly stir-frying is an alternative method.
- Adjust the heat carefully during cooking as sugar in the marinade burns easily.
