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
Scale
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.
