Description
Thai Grilled Chicken (Gai Yang) is a flavorful, marinated chicken thigh dish infused with lemongrass, garlic, and a balance of savory and sweet seasonings. Perfectly grilled to achieve a golden, slightly charred exterior, this dish is traditionally served with coconut rice, fresh lime wedges, and a spicy, tangy dipping sauce for an authentic Thai experience.
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 (or 1 tablespoon lemongrass paste)
- 4 cloves garlic, peeled
- 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 brown sugar or palm sugar (tightly packed)
- 2 tbsp vegetable oil (canola or any neutral flavored oil)
To Serve
- Nam Jim Jaew (traditional Thai dipping sauce for meat) or Lime Sweet Chilli Sauce
- Bottle of sweet chilli 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 don’t have a stick blender, finely grate the lemongrass and garlic, then mix with the other marinade ingredients.
- Marinate: Pour the marinade into a bowl and stir in the oil. Add the chicken thigh fillets and toss thoroughly to coat evenly. Cover and refrigerate to marinate overnight for best flavor; a minimum of 3 hours is recommended. If short on time, finely slice the chicken, toss it in the marinade, and cook it like a stir-fry.
- Heat the Grill or Pan: Preheat an outdoor BBQ grill on high heat or heat a non-stick pan over high heat on the stovetop.
- Cook: Remove chicken from the marinade and discard the marinade. Place the chicken on the BBQ grill or in the pan, then immediately reduce the heat to medium to prevent burning because of the sugar in the marinade. Cook the chicken until it’s golden brown and cooked through, approximately 5 to 6 minutes per side. If the marinade begins to burn, flip the chicken immediately. You can flip multiple times to avoid burning and ensure even cooking.
- Rest and Serve: Allow the cooked chicken to rest for about 3 minutes to lock in juices. Serve the grilled chicken alongside a mound of steamy coconut rice, fresh lime wedges, and garnish with sliced red chili and coriander leaves, if desired. Accompany with Nam Jim Jaew or lime sweet chili sauce for dipping.
Notes
- Note 1: Skinless, boneless chicken thighs work best as they stay moist and tender during grilling.
- Note 2: If fresh lemongrass is not available, substitute with approximately 1 tablespoon of lemongrass paste.
- Note 3: When baking instead of grilling, you can use the leftover marinade to baste the chicken during cooking, but always discard marinades that have been in contact with raw chicken before consuming.
- If short on time, thinly slicing the chicken and cooking quickly as a stir-fry is an alternative way to enjoy the flavors without the long marination.
- Watch for burning due to sugar content in marinade; adjusting heat and flipping frequently helps prevent this.
