Description
This Thai Grilled Chicken (Gai Yang) recipe features tender, juicy chicken thigh fillets marinated in a fragrant blend of lemongrass, garlic, fish sauce, and soy sauces, then grilled to perfection. Served with coconut rice and traditional Thai dipping sauces, this dish offers vibrant flavors and a delightful balance of sweet, savory, and spicy notes. Perfect for an outdoor BBQ or stovetop cooking.
Ingredients
Chicken and Marinade
- 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)
Accompaniments
- 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
Instructions
- Prepare Marinade: Place all marinade ingredients except the oil—lemongrass, garlic, fish sauce, light and dark soy sauces, and sugar—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 everything thoroughly.
- Marinate the Chicken: Pour the pureed marinade into a bowl, add the oil and stir well. Add the chicken thigh fillets, tossing to thoroughly coat each piece. Cover the bowl and marinate in the refrigerator overnight for best flavor, though a minimum of 3 hours is acceptable. If short on time, slice the chicken thinly, toss in the marinade, and cook immediately like a stir-fry.
- Preheat the Cooking Surface: Heat your outdoor BBQ grill on high, or if cooking indoors, heat a non-stick pan over high heat on the stovetop.
- Cook the Chicken: Remove the chicken from the marinade, discarding the leftover marinade (unless baking in the oven, see notes). Place the chicken on the grill or in the preheated pan, then immediately turn heat down to medium to prevent burning due to the sweet marinade. Grill or fry the chicken until golden brown and cooked through, about 5 to 6 minutes on each side. If the chicken starts to burn, flip it immediately—you can flip repeatedly as needed to avoid charring.
- Rest and Serve: Remove cooked chicken and let it rest for 3 minutes to allow juices to redistribute. Serve alongside a mound of steamy coconut rice, accompanied by lime wedges, fresh sliced chilies, cilantro/coriander leaves, and your choice of dipping sauces such as Nam Jim Jaew or sweet chilli sauce.
Notes
- You can substitute fresh lemongrass stalk with lemongrass tube paste if fresh is unavailable.
- Marinating overnight yields the best flavor and tenderness.
- If baking chicken in the oven instead of grilling or pan-frying, you can use leftover marinade as a glaze but ensure it is cooked thoroughly to avoid contamination.
- Adjust the chili and dipping sauces according to your preferred spice level.
- Chicken thighs are preferred for their juiciness and tenderness but chicken breast can be used with slightly shorter cooking time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
