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Plate of Thai style grilled chicken garnished with fresh herbs and spices.

Thai Grilled Chicken (Gai Yang)

A delightful Thai dish with juicy chicken thighs marinated in a vibrant blend of spices and herbs, perfect for family-friendly meals.
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Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 2 lb Chicken Thigh Fillets Skinless and boneless for juicy, tender bites.
  • 1 large Lemongrass Stalk Use the white part only, sliced into 5mm pieces.
  • 4 cloves Garlic Whole and peeled for earthy, aromatic depth.
  • 2.5 tbsp Fish Sauce Adds that quintessential umami flavor.
  • 1 tbsp Light Soy Sauce Provides a savory base; substitute with tamari for gluten-free.
  • 2 tsp Dark Soy Sauce For extra richness and color.
  • 3 tbsp Brown Sugar or Palm Sugar Sweetness balances the savory.
  • 2 tbsp Oil A neutral-flavored oil like vegetable or canola.
Serving Accompaniments
  • 1 serving Nam Jim Jaew Dipping Sauce Traditional Thai dipping sauce.
  • 1 serving Lime Sweet Chilli Sauce Sweet and tangy for a delightful kick.
  • 1 bunch Cilantro/Coriander Leaves For garnishing.
  • 1 cup Coconut Rice Perfectly complements the flavorful chicken.
  • 1 serving Lime Wedges For a burst of freshness.
  • 1 pepper Red Chili (Finely Sliced) Optional, for those who crave heat.

Method
 

Preparation
  1. Begin by placing all marinade ingredients, except for the oil, into a jug just large enough to accommodate the head of a stick blender. Blitz until the lemongrass and garlic are fully pureed.
  2. Transfer the blended marinade into a bowl, and pour in the oil, stirring well.
  3. Add the chicken, tossing to thoroughly coat each piece. Cover the bowl and allow it to marinate overnight for the best flavor. The minimum time should be three hours.
Cooking
  1. Preheat your outdoor BBQ grill on high, or if using a stovetop, heat a non-stick pan over high heat.
  2. Remove the chicken from the marinade and discard the marinade unless you’re baking in the oven.
  3. Place the chicken on the BBQ or in the pan, reducing the heat to medium to avoid burning the sweet marinade. Cook the chicken until it reaches a golden brown color, approximately 5 to 6 minutes per side.
Serving
  1. After cooking, let the chicken rest for about 3 minutes.
  2. Serve it alongside a mound of steamy coconut rice, garnished with fresh lime wedges, sliced chilies, and coriander/cilantro, along with your choice of dipping sauce.

Notes

Marinating overnight enhances the flavor. Ensure clean and oiled grill grates to prevent sticking. You can substitute chicken thighs with boneless chicken breasts.