If you’re craving a dish that sings vibrant flavors and warm tropical vibes, look no further than this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Chilli Dipping Sauce Recipe. It’s a brilliant harmony of tender, juicy chicken marinated in fragrant lemongrass and garlic, perfectly charred over a hot grill, paired with silky, aromatic coconut rice, and brightened by a zesty lime chilli sauce that adds just the right amount of kick. This combination not only brings a taste of authentic Thai street food right into your kitchen but also guarantees a meal full of soul and satisfaction.
Ingredients You’ll Need
Each ingredient in this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Chilli Dipping Sauce Recipe plays a vital role in crafting its bold, balanced flavors and luscious textures. From the tart lime to the sweet notes of palm sugar, every element is simple but essential to keep the dish vibrant and memorable.
- Chicken thigh fillets: Skinless and boneless, these stay juicy and tender when grilled.
- Lemongrass stalk (white part only): Offers a fresh, citrusy punch that’s quintessentially Thai.
- Garlic cloves: Add an irresistible savory depth to the marinade.
- Fish sauce: Provides salty umami richness central to Thai flavor profiles.
- Light soy sauce: Balances saltiness with mild sweetness, perfect for marinating.
- Dark soy sauce: Adds depth of color and a touch of robust savoriness.
- Brown sugar or palm sugar: Sweetens the marinade and caramelizes beautifully on the grill.
- Neutral oil: Helps the marinade cling and keeps chicken moist during cooking.
- Nam Jim Jaew (Thai Dipping Sauce): Traditional accompaniment that complements grilled meats brilliantly.
- Sweet chilli sauce: A milder, sweet-spicy option for dipping or drizzling.
- Lime wedges: Inject zesty brightness and freshness at serving.
- Red chili (optional): Adds vibrant heat and color garnish.
- Cilantro/coriander leaves (optional): For an herbal hint that lifts the entire dish.
- Coconut rice: Creamy and fragrant, it rounds out the meal beautifully.
How to Make Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Chilli Dipping Sauce Recipe
Step 1: Blitz the Marinade
Start by placing all the marinade ingredients, except the oil, into a jug just big enough to fit your stick blender’s head. Blitz until the lemongrass and garlic are fully pureed, creating a fragrant, fragrant base that will coat the chicken perfectly. No stick blender? No worries — just finely grate the lemongrass and garlic, then stir everything together until evenly combined.
Step 2: Marinate the Chicken
Pour the blitzed marinade into a mixing bowl, stir in the oil until everything is smoothly combined, then add the chicken thigh fillets. Toss to coat every piece thoroughly with the marinade. Cover the bowl and let it marinate overnight in the fridge if possible – but if you’re pressed for time, a minimum of 3 hours will still infuse plenty of flavor. Short on time? Finely slice the chicken, toss it quickly in the marinade, and cook it like a flavorful stir-fry.
Step 3: Preheat Your Cooking Surface
Prepare your barbecue grill by heating it on high, or if cooking indoors, get a non-stick pan nice and hot over medium-high heat. This initial sear will help caramelize the sugars in the marinade, developing that irresistible char and smoky aroma every Thai food lover craves.
Step 4: Cook Until Golden and Juicy
Remove the chicken from its marinade, discarding any leftover liquid to avoid flare-ups or burning on the grill. Place the chicken directly onto the cooking surface, then reduce the heat to medium so the sweet marinade doesn’t burn. Grill for about 5 to 6 minutes on each side, flipping as needed to achieve an even golden crust. Remember, if the chicken starts to char too quickly, flip it immediately to prevent bitterness while still locking in juicy tenderness.
Step 5: Rest Before Serving
Once cooked, let the chicken rest for around 3 minutes. This resting period ensures the juices redistribute, keeping each bite tender and flavorful. Serve the chicken alongside a generous mound of steaming coconut rice, fresh lime wedges for squeezing, and garnishes like thinly sliced red chili and cilantro to bring freshness and a pop of color to your plate.
How to Serve Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Chilli Dipping Sauce Recipe
Garnishes
Adding a few vibrant garnishes elevates this dish instantly. Sprinkle finely sliced red chili for a fiery kick and fresh cilantro leaves to add herby brightness. Lime wedges aren’t just decorative – the tangy juice melds perfectly with the smoky chicken and creamy rice, tying all flavors together with refreshing acidity.
Side Dishes
Beyond the fragrant coconut rice, this dish pairs wonderfully with crisp cucumber salad or a simple green papaya salad for extra crunch and a tangy contrast. If you want to keep it simple, pickled vegetables or lightly steamed greens like bok choy offer balance without overpowering the main stars.
Creative Ways to Present
For a fun twist, serve the grilled chicken sliced on a banana leaf-lined platter, surrounded by small dipping bowls of Nam Jim Jaew and sweet chilli sauce. Or make it a picnic-style feast with sticky rice balls, letting guests pick and dip as they please. Either way, presentation that highlights the bold colors and fresh garnishes will make this meal feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have leftover Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Chilli Dipping Sauce Recipe, store the grilled chicken and rice separately in airtight containers in the fridge. They should keep well for up to 3 days, allowing you to enjoy the vibrant flavors again with ease.
Freezing
For longer storage, freeze the cooked chicken in airtight freezer bags or containers for up to 2 months. Coconut rice freezes well too, although texture may change slightly. When ready to eat, thaw overnight in the fridge before reheating gently.
Reheating
Reheat chicken on a grill pan or skillet to bring back some of that grilled char and moisture, avoiding the microwave if possible to prevent dryness. Warm coconut rice covered in the microwave or on the stove with a splash of water or coconut milk to refresh its creamy texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs stay juicier and more flavorful after grilling. If using breasts, be careful not to overcook them as they can dry out quickly.
Is lemongrass paste a good substitute for fresh lemongrass?
Absolutely! Using lemongrass paste is a convenient shortcut and still provides that signature citrusy note, though fresh lemongrass offers a brighter, more textured flavor.
What if I don’t have a grill? Can I cook this in the oven?
Yes, baking the chicken is a good alternative. Cook at a high temperature (around 425°F / 220°C) for 15-20 minutes, turning halfway through, until cooked and caramelized. Just make sure to baste with reserved marinade if you want extra flavor and moisture.
Can I make the coconut rice ahead of time?
You can prepare coconut rice in advance and gently reheat it. Just add a little extra liquid when reheating to keep it moist and fluffy, as coconut rice can dry out.
What sauce pairs best with Thai grilled chicken?
Nam Jim Jaew is the classic choice, adding tangy, salty, and spicy notes that complement the smoky chicken beautifully. Sweet chilli sauce works nicely too for those who prefer a milder dipping sauce.
Final Thoughts
This Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Chilli Dipping Sauce Recipe is a treasure to have in your culinary repertoire. It’s bursting with layers of flavor, straightforward to prepare, and perfect for sharing with friends and family. Whether you’re aiming for a casual weeknight dinner or impressing guests with authentic Thai vibes, this dish never disappoints—so don’t hesitate, fire up that grill, and get ready for a delicious celebration of Thai cuisine!
Print
Thai Grilled Chicken (Gai Yang) with Coconut Rice and Lime Chilli Dipping Sauce Recipe
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes (plus marinating time overnight or minimum 3 hours)
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
Thai Grilled Chicken (Gai Yang) is a flavorful and aromatic dish featuring succulent chicken thigh fillets marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauces, and brown sugar. Grilled to perfection, this dish is typically served with coconut rice, lime wedges, fresh chilies, and dipping sauces like Nam Jim Jaew or sweet chili sauce, delivering an authentic taste of Thailand in every bite.
Ingredients
For the Marinade and Chicken
- 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 (or 2 tablespoons 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 vegetable oil (canola or any neutral flavoured oil)
For Serving
- Nam Jim Jaew – traditional Thai dipping sauce for meat (recommended)
- Lime sweet chili sauce or bottle of sweet chili sauce
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Coconut rice
Instructions
- Blitz: Place all marinade ingredients except the oil 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 do not have a stick blender, finely grate the lemongrass and garlic, then mix thoroughly.
- Marinate: Pour the pureed marinade into a bowl, add the oil, and stir to combine. Add the chicken thigh fillets and toss thoroughly to coat. Cover and marinate overnight for best flavor, though a bare minimum of 3 hours works well. If you don’t have time to marinate, finely slice the chicken, toss in the marinade, and cook quickly like a stir-fry.
- Heat Grill or Pan: Preheat an outdoor BBQ grill on high heat, or heat a non-stick pan over high heat on the stove.
- Cook: Remove the chicken from the marinade and discard the leftover marinade unless cooking in the oven, due to possible contamination. Place chicken on the hot grill or pan, then reduce heat to medium to prevent burning as the sweet marinade can burn quickly. Cook the chicken until golden brown and cooked through, about 5 to 6 minutes per side. If the chicken starts to burn, flip immediately and feel free to flip repeatedly as needed for even cooking.
- Rest and Serve: Let the chicken rest for 3 minutes to allow juices to redistribute. Serve alongside a mound of steamy coconut rice, lime wedges, garnished with fresh sliced chilies and cilantro if desired, and your choice of dipping sauces such as Nam Jim Jaew or sweet chili sauce.
Notes
- Note 1: Using skinless, boneless chicken thigh fillets ensures even cooking and tenderness.
- Note 2: The white part of lemongrass is used for its tender and aromatic qualities; if unavailable, 2 tablespoons of lemongrass paste can be substituted.
- Note 3: Light and dark soy sauces balance saltiness and depth, feel free to use tamari for gluten-free options.
- Marinating overnight enhances flavor, but a minimum of 3 hours is sufficient.
- Discard marinade after marinating unless baking, as raw chicken may contaminate it.
- Coconut rice pairs traditionally with this dish, adding a fragrant, creamy counterpart.
- Adjust the level of chili to your preference for heat.
