If you’re craving an unforgettable meal that bursts with authentic Thai flavors, this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chilli Sauce Recipe is an absolute must-try. The tender, juicy chicken marinated in fragrant lemongrass and garlic is grilled to perfection, delivering smoky caramelized notes complemented perfectly by the creamy, subtly sweet coconut rice. The zesty lime sweet chilli sauce adds just the right amount of tang and heat, creating a harmonious balance that will make you want to savor every single bite.
Ingredients You’ll Need
Gathering simple yet vibrant ingredients is the key to crafting this delightful dish. Each component plays a crucial role, bringing texture, flavor, or color that honors the spirit of authentic Thai cooking while keeping things approachable for your kitchen.
- Chicken thigh fillets (2 lb / 1 kg, skinless and boneless): These provide juicy, tender meat that absorbs the marinade beautifully and grills up with a lovely char.
- Lemongrass stalk (1 large, white part only): Adds a fresh citrusy aroma that’s quintessentially Thai and pairs wonderfully with garlic.
- Garlic cloves (4, whole): Imparts a robust and savory foundation to the marinade, intensifying the depth of flavor.
- Fish sauce (2 1/2 tbsp): A salty umami punch that brightens the chicken with genuine Southeast Asian authenticity.
- Light soy sauce (1 tbsp): Adds saltiness and a touch of mellow sweetness, perfectly balancing the marinade.
- Dark soy sauce (2 tsp): Contributes rich color and a deeper flavor complexity to the chicken’s beautiful glaze.
- Brown sugar or palm sugar (3 tbsp, tightly packed): Sweetens the marinade while helping to caramelize the chicken on the grill.
- Vegetable or neutral oil (2 tbsp): Ensures the marinade binds well to the chicken and keeps it moist while cooking.
- Sweet chilli sauce bottle: The base for the lime sweet chilli sauce, offering sweetness with gentle heat.
- Lime wedges: Provide burst of fresh acidity essential for cutting through the richness.
- Red chili (optional, finely sliced): Adds a subtle kick and eye-catching color.
- Cilantro/coriander leaves (optional): Lend a bright herbal pop to finish the plate beautifully.
- Coconut rice: Creamy, aromatic, and slightly sweet, this is the perfect accompaniment to soak up every savory, spicy, and tangy flavor.
How to Make Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chilli Sauce Recipe
Step 1: Prepare the Marinade
The magic starts by blending the marinade ingredients carefully. Place lemongrass, garlic, fish sauce, light and dark soy sauces, and brown sugar into a jug just large enough for a stick blender. Blitz everything until you have a smooth, fragrant paste bursting with citrus, savory, and sweet notes. Don’t have a stick blender? No worries — finely grate the lemongrass and garlic then stir everything together by hand.
Step 2: Marinate the Chicken
Transfer the marinade to a bowl, then stir in the oil; this keeps the chicken juicy and ensures an even coating. Toss the chicken thigh fillets thoroughly in this mixture, making sure every piece is generously covered. For the best flavor, cover and refrigerate overnight, though if you’re short on time, three hours will still work great. If you’re really pressed, thinly slice the chicken and quickly toss it in the marinade before cooking as a stir-fry.
Step 3: Heat Up the Grill or Pan
Preheat an outdoor BBQ grill on high or warm a non-stick pan on the stove to high heat. The intense heat is necessary to develop that signature caramelized, smoky crust without drying out the chicken.
Step 4: Cook the Chicken
Remove the chicken from the marinade and discard the leftover liquid—this prevents flare-ups on the grill. Place the chicken on the hot surface, then immediately lower the heat to medium to avoid burning the sugars in the marinade. Cook each side for about 5 to 6 minutes, flipping regularly if you notice charring. This step takes you right to the irresistible golden-brown, smoky-in-nature finish everyone dreams of.
Step 5: Rest and Serve
Let the chicken rest for three minutes to allow the juices to redistribute so that each bite stays juicy and tender. Serve your Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chilli Sauce Recipe alongside a generous scoop of steamy coconut rice. Finish with lime wedges and optional diced chilies and fresh coriander for an explosion of freshness.
How to Serve Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chilli Sauce Recipe
Garnishes
Garnishing is where your dish transforms from good to unforgettable. Fresh cilantro leaves add a lively green burst, while thinly sliced red chilies introduce a pop of color plus a gentle kick. Lime wedges aren’t just decoration—they add a vital tang tha
Side Dishes
Although this dish is a complete meal in itself, it pairs beautifully with a crisp Thai cucumber salad, which brings cooling crunch and balances the smoky chicken. Pickled vegetables or a simple green papaya salad can also be wonderful companions.
Creative Ways to Present
For a fun twist, try serving the chicken sliced over coconut rice in individual bowls topped with a drizzle of warm lime sweet chilli sauce. Alternatively, wrap pieces of the grilled chicken in lettuce leaves with a spoonful of rice and sauce for a fresh, handheld style perfect for casual feasts or parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled chicken and coconut rice in airtight containers in the refrigerator for up to 3 days. This allows you to enjoy the vibrant flavors the next day without compromising on taste or texture.
Freezing
You can freeze cooked chicken for up to 2 months. Make sure to wrap it tightly in freezer-safe packaging after it has fully cooled. Coconut rice can also freeze well but is best eaten within one month for optimal texture.
Reheating
Reheat the chicken gently in a medium-low oven or covered in a non-stick pan until warmed through to avoid drying. Microwave reheating works too but pierce the chicken to allow steam to escape. Reheat coconut rice in the microwave with a sprinkle of water to restore its softness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs remain juicier during grilling, chicken breasts will work if you watch the cooking time carefully to prevent drying out. Marinating thoroughly is especially important.
How long should I marinate the chicken?
Overnight marinating is ideal to let flavors deeply penetrate the meat, but even 3 hours will produce delicious results if you’re short on time.
Is there a vegetarian alternative to this recipe?
Yes, you can swap chicken with firm tofu or tempeh cubes. Marinate and grill them the same way, but reduce cooking time to prevent drying out.
What can I use if I don’t have lemongrass?
If lemongrass is unavailable, use a lemongrass paste or finely grated lemon zest combined with a touch of ginger as a substitute, keeping in mind the flavor will be slightly different but still tasty.
How spicy is the lime sweet chilli sauce?
The lime sweet chilli sauce offers a gentle heat balanced with tang and sweetness, making it approachable for most palates. You can adjust the amount of fresh chili garnish for extra heat.
Final Thoughts
Cooking up this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chilli Sauce Recipe is like bringing a piece of Thailand right into your kitchen. Its layers of aromatic spices and the harmony of textures and flavors make it a dish you’ll want to cook again and again. Trust me, once you try it, it’s bound to become a beloved go-to for your next gathering or weeknight feast. Happy cooking and even happier eating!
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Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Sweet Chilli Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes (including marinating time)
- Yield: 5 servings
- Category: Grilling
- Method: Grilling
- Cuisine: Thai
Description
This authentic Thai Grilled Chicken (Gai Yang) recipe features tender, marinated chicken thigh fillets infused with lemongrass, garlic, and a blend of traditional Thai sauces. Grilled to perfection with a slightly caramelized exterior, this dish is perfect served with coconut rice, lime wedges, and your favorite Thai dipping sauces for a delicious and aromatic meal.
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 / 1/5″ thick; alternatively, 2 tbsp lemongrass paste)
- 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 oil (vegetable, canola, or any other neutral-flavored oil)
To Serve
- Nam Jim Jaew (traditional Thai dipping sauce for meat – recommended)
- Lime sweet chilli sauce
- Sweet chilli sauce (bottle)
- 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 soy sauce, dark soy sauce, and brown or palm 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 thoroughly with the other ingredients.
- Marinate Chicken: Pour the pureed mixture into a bowl, add the oil, and stir well to combine. Add the chicken thigh fillets and toss them thoroughly in the marinade to ensure they are well coated. Cover and refrigerate to marinate overnight for best flavor; if short on time, marinate at least 3 hours. For no marinating time, finely slice the chicken, toss it in the marinade, and cook it as a stir-fry instead.
- Preheat Grill or Pan: Heat your outdoor BBQ grill to high or set a non-stick pan over high heat on the stovetop to prepare for cooking.
- Cook Chicken: Remove the chicken from the marinade, discarding any leftover marinade (unless baking, then see notes). Place the chicken on the grill or in the pan, then reduce heat to medium to prevent burning from the sweet marinade. Cook the chicken until golden brown and cooked through, about 5 to 6 minutes per side. If the marinade begins to burn, flip the chicken immediately. You may flip repeatedly as needed to avoid charring.
- Rest and Serve: Let the cooked chicken rest for 3 minutes to allow juices to redistribute. Serve the grilled chicken alongside a mound of steaming coconut rice, lime wedges, fresh sliced chilies, and cilantro or coriander leaves. Offer Nam Jim Jaew or your preferred Thai dipping sauces such as lime sweet chilli or sweet chilli sauce to complete the dish.
Notes
- Note 1: Using skinless, boneless chicken thigh fillets provides tenderness and flavor; bone-in can be used but will require longer cooking time.
- Note 2: If fresh lemongrass is unavailable, substitute with 2 tablespoons of lemongrass paste for convenience.
- Note 3: When baking chicken in the oven rather than grilling, you may use the leftover marinade to baste during cooking; however, if grilling or pan-cooking, discard leftover marinade to avoid contamination.
- If short on marinating time, finely slice chicken and quickly stir-fry instead of grilling for a fast alternative.
- Adjust chili and dipping sauces according to your spice preference.
