Description
Thai Grilled Chicken (Gai Yang) is a flavorful and aromatic dish featuring marinated boneless, skinless chicken thigh fillets infused with lemongrass, garlic, soy sauces, fish sauce, and palm sugar. Grilled to perfection over medium heat, the chicken develops a beautifully caramelized exterior while remaining juicy inside. Traditionally served with steamed coconut rice and accompanied by tangy lime wedges, fresh chili, coriander, and sweet chili or Nam Jim Jaew dipping sauces, this recipe is perfect for a delicious and easy Thai-inspired 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 inch) thick (or substitute with lemongrass tube 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 neutral flavored oil)
For Serving
- Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
- Lime wedges
- Sweet chili sauce
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Coconut rice (steamed)
Instructions
- Blitz: Place the marinade ingredients, except for the oil, in 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 well.
- Marinate: Pour the marinade into a bowl, add the oil, and stir to combine. Add the chicken thigh fillets and toss thoroughly to coat them in the marinade. Cover and marinate overnight for best flavor, with a minimum of 3 hours. If short on time, finely slice the chicken, toss in the marinade, and cook quickly like a stir-fry.
- Heat Grill or Pan: Preheat an outdoor BBQ grill to high heat, or heat a non-stick pan over high heat on the stove.
- Cook: Remove the chicken from the marinade and discard the marinade (unless baking in the oven, which is not the primary method here). Place the chicken on the grill or in the pan, then turn heat down to medium to prevent burning due to the sugar content. Cook the chicken until golden brown and cooked through, about 5 to 6 minutes per side. If the marinade burns, flip immediately. You can flip multiple times as needed to avoid burning while cooking evenly.
- Rest and Serve: Let the grilled chicken rest for 3 minutes before serving. Plate alongside a portion of steaming coconut rice, with lime wedges, fresh sliced chilis, coriander/cilantro leaves, and your choice of dipping sauce such as Nam Jim Jaew or sweet chili sauce.
Notes
- The lemongrass’s white part is used to provide a lemony, aromatic flavor; if unavailable, use lemongrass paste as a substitute.
- Marinating overnight enhances the flavor significantly, but a minimum of 3 hours is recommended for good results.
- If oven baking, retain the marinade to baste the chicken for extra moisture and flavor; in grilling or pan-frying methods, discard the marinade for safety.
- This recipe works well on an outdoor BBQ grill or in a non-stick pan over the stove, providing flexibility depending on your equipment.
- Leftover grilled chicken can be sliced for salads, sandwiches, or quick stir-fries.
