Name: Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 3 h 22 min
Cuisine: Thai
Ingredients: 2 lb / 1 kg chicken thigh fillets (skinless, boneless); 1 large lemongrass stalk, white part only, reedy outer layers removed, sliced 5mm thick (or 1 tbsp lemongrass tube 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 neutral flavored oil (vegetable, canola, or similar); 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

Jump to Recipe· 4.2 from 36 reviews

If you have ever wished to capture the vibrant flavors of Thailand right in your own kitchen, this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe is an absolute treasure. The succulent, lemongrass-infused chicken thighs grilled to perfection, paired with the creamy and fragrant coconut rice, create a harmony of tastes that will make every bite a celebration. Accompanied by tangy dipping sauces like Nam Jim Jaew and lime sweet chili, this dish is anything but ordinary—it’s a joyful culinary adventure that brings friends and family together around the table. Let me walk you through why this recipe has become one of my all-time favorites and show you how simple ingredients can turn into something truly extraordinary.

Ingredients You’ll Need

A clear glass bowl filled with several pieces of raw chicken fully covered in a dark brown, rich sauce that looks thick and slightly glossy. The chicken pieces vary in size and shape, resting closely in the sauce with visible texture from the spices and marinade coating them evenly. The bowl is placed on a white marbled surface which adds a clean and bright contrast to the dark color of the chicken and sauce. The scene is close up, focusing on the details of the marinade and the raw meat’s texture, creating a fresh and appetizing view. photo taken with an iphone --ar 4:5 --v 7

Gathering these key ingredients is the first step to creating a perfectly balanced dish where every component plays its role—from the bold marinade to the sweet and creamy rice. The combination feels seamless but each ingredient adds depth and character in taste, texture, or color.

Chicken Thigh Fillets (2 lb / 1 kg): Tender, skinless, and boneless thighs soak up the marinade beautifully and stay juicy during grilling.
Lemongrass Stalk (1 large, white part only): Adds a citrusy, aromatic punch that’s critical to authentic Thai flavor.
Garlic (4 cloves): Lends a warm, pungent depth that enhances the marinade’s complexity.
Fish Sauce (2 1/2 tbsp): An umami powerhouse native to Thai cooking, bringing saltiness and richness.
Light Soy Sauce (1 tbsp): Brings subtle saltiness and color; can be substituted with tamari for gluten-free options.
Dark Soy Sauce (2 tsp): Offers a deeper, slightly sweet soy flavor and beautiful caramelized color on the chicken.
Brown Sugar or Palm Sugar (3 tbsp, tightly packed): Balances savory with gentle sweetness and helps create caramelized edges on the grill.
Neutral Oil (2 tbsp): Ensures an even coating and keeps the chicken moist during cooking.
Nam Jim Jaew: The quintessential Thai dipping sauce that adds a spicy, tangy finish—highly recommended for dipping indulgence.
Lime Sweet Chili Sauce: A sweeter alternative dipping sauce, perfect for those who love a touch of mild heat and citrus brightness.
Lime Wedges: Fresh acidity to brighten every bite.
Red Chili (optional): For those who crave an extra kick, thinly sliced fresh chili adds a visual pop and heat.
Cilantro/Coriander Leaves (optional): Adds a fresh herbaceous note and vibrant green color as garnish.
Coconut Rice: Creamy, fragrant, and slightly sweet rice cooked with coconut milk to perfectly complement the bold chicken.

How to Make Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe

Step 1: Blitz the Marinade

Start by combining all marinade ingredients except the oil into a container just big enough for your stick blender’s head. Blitz everything until the lemongrass and garlic are fully pureed into a fragrant paste. No stick blender? No problem—finely grate the lemongrass and garlic, then mix thoroughly. This paste packs the punch of all those fresh herbs and savory elements that will wow your taste buds.

Step 2: Marinate the Chicken

Pour the blended marinade into a bowl, stir in the oil, then add your chicken thighs. Toss well until every piece is drenched in this flavorful mixture. Cover and marinate for at least three hours, although overnight is ideal for maximum depth of taste. Short on time? Slice the chicken finely, toss it quickly in the marinade, and cook it like a stir-fry—still deliciously satisfying.

Step 3: Prepare the Grill or Pan

Heat your outdoor BBQ grill on high or preheat a non-stick pan over high heat on your stovetop. A very hot surface is essential for that irresistible char and caramelization from the marinade’s sugars.

Step 4: Cook the Chicken

Remove the chicken from the marinade, discarding the leftover liquid. Place the chicken on the hot grill or pan, then turn the heat down to medium to prevent burning—the sweet marinade can char quickly. Grill the chicken for about five to six minutes on each side until golden brown and cooked through. If it starts to burn, flip right away. The lovely thing about this recipe is that flipping frequently to avoid burning only helps achieve a smoky, beautifully caramelized crust.

Step 5: Rest and Serve

Let the chicken rest for around three minutes once cooked. This helps the juices redistribute, keeping the meat moist and tender. Serve hot alongside a generous mound of fluffy, steamy coconut rice, fresh lime wedges, slices of chili, coriander leaves, and your preferred dipping sauces. The contrast of smoky chicken, creamy rice, and tangy sauces is pure magic!

How to Serve Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe

A white plate filled with six pieces of dark brown grilled chicken thighs layered at the bottom right, each piece shiny and coated with a glaze, sprinkled with small red chili slices and green cilantro leaves on top. At the top left of the plate is a mound of white rice with a light sprinkle of powder and a small pile of thinly sliced green cucumber arranged in a fan shape next to it. Three lime wedges are placed around the chicken, adding bright green accents. To the side of the plate, a small white bowl contains dipping sauce with herbs floating inside, and a fork with a piece of chicken in a woman's hand is dipping into it. The whole scene sits on a white marbled surface with a light green cloth visible near the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes elevates the dish visually and flavor-wise. Fresh cilantro or coriander leaves add a burst of color and herbaceous brightness. Thinly sliced red chilies bring a beautiful splash of red and optional heat, while lime wedges invite your guests to add fresh acidity that cuts through the richness of the coconut rice and chicken.

Side Dishes

This dish partners beautifully with simple sides that don’t compete for attention. Crisp cucumber salad or a Thai green papaya salad offer refreshing crunch and balance. Some tender steamed greens like bok choy or gai lan also harmonize well, making your meal both satisfying and colorful.

Creative Ways to Present

For a festive presentation, serve the chicken on a large platter lined with banana leaves and arranged next to the coconut rice topped with toasted shredded coconut. Little dipping bowls filled with Nam Jim Jaew and lime sweet chili sauce brighten the table and invite communal dining, perfect for sharing stories and laughter with friends.

Make Ahead and Storage

Storing Leftovers

Store any cooked chicken and coconut rice in airtight containers in the refrigerator. They will stay fresh for up to three days. Keeping sauces separate ensures your chicken stays moist and flavorful when reheated.

Freezing

You can freeze cooked chicken and rice, but it’s best to freeze them separately for optimal texture. Wrap each tightly in foil or place in freezer-safe containers. Frozen leftovers will last up to two months while maintaining great taste.

Reheating

Reheat the chicken gently in a medium-low oven or skillet to avoid drying it out. The coconut rice can be microwaved with a sprinkle of water to bring back its fluffy texture. Serve with fresh lime and dipping sauces to revive those bright, vibrant flavors.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, chicken breasts can work, but thighs stay more tender and juicy, especially when grilled. If using breasts, watch the cooking time carefully to avoid drying out.

Is lemongrass paste an okay substitute?

Absolutely! Using lemongrass paste helps save prep time and still brings that signature citrusy aroma essential to this recipe.

How spicy is the dish?

The chicken itself is more aromatic and savory, but the dipping sauces and optional fresh chilies can add as much heat as you like. It’s very adaptable to your spice preference.

Can I make this recipe without a grill?

Definitely! Cooking in a hot non-stick pan or broiling in an oven works beautifully to achieve a nice char and juicy chicken.

What kind of rice is best for the coconut rice?

Jasmine rice is ideal for coconut rice because of its fragrant floral notes and sticky yet fluffy texture when cooked with coconut milk.

Final Thoughts

This Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe truly brings the essence of Thailand into your home kitchen with warmth and ease. From the sizzle of the grill to the first tangy dip of the chicken, it’s a feast for the senses that’s heartfelt and unforgettable. I encourage you to dive in and make this at your next gathering—it’s a surefire way to impress and delight anyone lucky enough to share your table.