Thai Grilled Chicken (Gai Yang)

An aromatic and flavor-packed dish featuring succulent chicken thighs marinated in a Symphony of spices, perfect for family dinners or BBQs.

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Prep Time 15

Cook Time 12

Total Time 16

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 300

Ingredients Method Notes

Ingredients

For the Marinade

2 lb chicken thigh fillets (skinless, boneless) Tender and juicy, chicken thighs soak up the marinade beautifully.
1 large lemongrass stalk (white part only, sliced 5mm / 1/5' thick) Adds a bright, citrusy aroma.
4 cloves garlic (peeled) Infuses a rich, savory profile.
2 ½ tbsp fish sauce Provides depth to the marinade.
1 tbsp light soy sauce Offers a slightly salty flavor.
2 tsp dark soy sauce Adds color and hints of sweetness.
3 tbsp brown sugar or palm sugar Enhances caramelization when grilled.
2 tbsp vegetable oil Helps marinade adhere and keeps chicken moist.

For Serving

as needed Nam Jim Jaew (traditional Thai dipping sauce) Recommended for an elevated experience.
as needed lime wedges Adds a zesty finish.
as needed red chili (finely sliced, optional) For those who enjoy a spicy kick.
as needed cilantro / coriander leaves (optional) Adds a refreshing herbaceous note.
as needed coconut rice Pairs perfectly with the chicken.

Method

Preparation

Place the marinade ingredients in a jug for a stick blender and blitz until pureed. Alternatively, finely grate the lemongrass and garlic, then mix everything in a bowl.
Transfer the marinade to a large bowl. Add chicken thighs, toss to coat, cover with plastic wrap, and marinate in the fridge overnight (or at least three hours).

Cooking

Preheat your BBQ grill on high or a non-stick pan over high heat.
Remove chicken from marinade and discard marinade (or reserve if baking). Grill the chicken on high heat, then lower to medium. Cook for about 5-6 minutes per side until golden brown and cooked through, flipping often to avoid burning.

Serving

Let the chicken rest for at least three minutes before slicing. Serve alongside coconut rice, garnished with lime wedges, sliced chilies, and cilantro/coriander leaves. Drizzle with dipping sauce.

Notes

For best results, marinate for a few hours or overnight. You can top with sesame seeds or crushed peanuts. Adjust the sweetness and saltiness of the marinade as needed.