Description
This vibrant Thai Grilled Chicken (Gai Yang) recipe features tender, marinated chicken thigh fillets infused with fragrant lemongrass, garlic, and a balanced mix of soy and fish sauces. Grilled to perfection over high heat, this dish offers a smoky, caramelized exterior paired beautifully with traditional Nam Jim Jaew dipping sauce and aromatic coconut rice, capturing the authentic flavors of Thai street food.
Ingredients
Scale
Chicken and Marinade
- 2 lb / 1 kg chicken thigh fillets, skinless and boneless
- 1 large lemongrass stalk, white part only, reedy outer layers removed, sliced 5mm / 1/5″ thick (or substitute 2 tsp lemongrass tube paste)
- 4 cloves garlic, peeled and 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 (vegetable, canola, or any neutral flavored oil)
To Serve
- Nam Jim Jaew (traditional Thai dipping sauce for meat – recommended)
- Lime sweet chili sauce
- 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 thoroughly until the lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic, then mix together.
- Marinate: Pour the puree into a bowl and stir in the oil. Add the chicken thigh fillets and toss to coat thoroughly. Cover and marinate overnight for best flavor; a bare minimum of 3 hours is recommended. If short on time, finely slice the chicken, toss in the marinade, and cook immediately 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 marinade (unless baking in oven – see note). Place the chicken on the grill or pan, then reduce heat to medium to prevent burning due to the sweetness of the marinade. Cook until golden brown and cooked through, about 5 to 6 minutes per side. If the chicken starts to burn, flip immediately. Flipping repeatedly is fine to avoid burning.
- Rest and Serve: Allow the chicken to rest for 3 minutes before serving. Plate alongside a mound of fragrant coconut rice, garnished with lime wedges, fresh chilies, coriander/cilantro leaves, and your choice of dipping sauce, preferably Nam Jim Jaew.
Notes
- Note 1: Using skinless, boneless chicken thigh fillets ensures juicy, tender meat that absorbs marinade flavors well.
- Note 2: The white part of lemongrass imparts the best aroma and flavor; remove tough outer layers for smooth blending. If unavailable, lemongrass paste is a convenient substitute.
- Note 3: Light and dark soy sauces balance saltiness and color; tamari can substitute for gluten-free needs. When baking, reserved marinade can be used for basting but avoid when grilling to prevent flare-ups.
- You can serve the chicken with Nam Jim Jaew, a traditional spicy and tangy dipping sauce, or sweet chili sauces for different flavor profiles.
- If short on marinating time, slicing the chicken thinly and cooking immediately provides a quick, tasty alternative.
