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Delicious Thai grilled chicken served on a plate with fresh herbs and spices

Thai Grilled Chicken (Gai Yang)

A vibrant and flavorful dish that combines aromatic lemongrass, zesty lime, and juicy chicken thighs, recommended for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 15 hours 27 minutes
Servings: 4 servings
Course: Dinner, Grilling, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 2 lb chicken thigh fillets (skinless, boneless) for a tender bite
  • 1 large lemongrass stalk (white part only) Must be reedy outer layers removed, sliced 5mm thick.
  • 4 cloves garlic peeled and whole, offering a hint of sweetness
  • 2.5 tbsp fish sauce for that essential umami
  • 1 tbsp light soy sauce or any all-purpose soy or tamari
  • 2 tsp dark soy sauce adding depth of color and flavor
  • 3 tbsp brown sugar or palm sugar to bring a touch of sweetness
  • 2 tbsp oil vegetable, canola or any neutral-flavored oil to help marinade adhere
Serving Garnishes
  • 1 cup Nam Jim Jaew traditional Thai dipping sauce for meat, highly recommended
  • 1 large lime to add freshness
  • 1 bottle Sweet Chilli Sauce for a touch of sweetness
  • 4 pieces lime wedges for serving
  • 1 whole red chili finely sliced, optional for heat
  • 1 cup cilantro/coriander leaves optional as a garnish
  • 1 cup coconut rice to complement the dish beautifully

Method
 

Preparation
  1. Start by placing all marinade ingredients, except for the oil, into a jug just large enough to fit the head of a stick blender. Blend until the lemongrass and garlic are fully pureed.
  2. If you don’t have a stick blender, finely grate the lemongrass and garlic, then mix together for a completely blended texture.
  3. Pour the pureed mixture into a bowl, add the oil, and stir to combine.
  4. Toss the chicken pieces in the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator overnight for optimum flavor (minimum of 3 hours if you’re short on time).
  5. If you don’t have time to marinate, slice the chicken thinly and sauté it like a stir-fry for a quicker option.
Cooking
  1. Preheat your outdoor BBQ grill on high or place a non-stick pan over high heat on the stove.
  2. After marinating, remove the chicken from the bowl and discard the marinade (unless baking in the oven).
  3. Position the chicken on the grill or in the pan and reduce the heat to medium, as the sugar in the marinade can easily burn.
  4. Cook the chicken for about 5 to 6 minutes on each side until it achieves a golden brown color.
  5. If you notice it burning, feel free to flip it quickly and adjust as needed.
Serving
  1. After cooking, let the chicken rest for 3 minutes.
  2. Serve it alongside a mound of fragrant, steamy coconut rice, garnished with lime wedges, fresh chilies, and coriander/cilantro.
  3. Don't forget to have your chosen sauce ready for dipping!

Notes

Marinating overnight gives the best results, even a short 30-minute soak can infuse essential flavors into the chicken. For grill marks, avoid moving the chicken too much during cooking.