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
Scale
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.
