By:Nagi
196 Comments
A classic Thai street food, this grilled Thai Chicken is so good that italmost converted a vegetarian. True story.
If you’re feeling inspired, indulge in a Thai banquet with this Thai Chicken complete with Coconut Rice or Coconut Lime Rice, a starter of Thai Lettuce Wraps and how about a Thai Red Curry or Green Curry?
Traditional Thai Chicken
The marinade for this chicken is insane. It really is. The flavour is so good and I honestly think you’ll regret it if you don’t make a double batch. Because I promise, you will eat more than your fair share.
I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised.As with any traditional dish from any country or region in the world,thereis no such thing as “the” recipe. Whether it be fried rice, chili con carne, paella, bolognaise or a beef bourguignon,there are countlessvariations, from family recipes passed down through generations to high end modern interpretations by top chefsaround the world.
BUT….there’s a line. A line between a recipe staying true toits roots and beingcompletely westernised. Not that there is anythingwrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.
This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”.Even throughout Thailand, there are so many variations of Gai Yang. Different from region to region, restaurants to street food vendors to home style versions. But there are twokey ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!
In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.
Traditionally, Gai Yang is served with a dipping sauce.I like making this with chicken thighs because it is such a juicy cut. And with such juicy chicken with a thick glaze on it, I find that a dipping sauce is not necessary. So instead, I incorporate the flavour of the dipping sauce into the Marinade.
Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time.Itis traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thaigrilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.
Happy grilling! – Nagi x
MAKE A MEAL OUT OF IT – SERVE THESE ON THE SIDE
Steamed Jasmine rice, Thai Fried Rice, Pineapple Fried Rice or Coconut Rice
Crunchy Asian Slaw on the side –great all rounder Asian salad that goes with all Asian foods
Asian Sesame Dressing for any fresh salador steamed vegetables
Asian Mushroom Ramen Noodles– another great all rounder!
And more of my favourite Asian Chicken recipes
All these are ideal for grilling but can also be cooked on the stove
Thai Satay Chicken Skewers with Peanut Sauce
Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan
Vietnamese Lemongrass Chicken–infused with beautiful Vietnamese lemongrass flavours
Thai Coconut Chicken–added richness and flavour from a coconut marinade
Asian Chicken –marinated in a great Asian marinade that’s sweet sand savoury
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Thai Grilled Chicken (Gai Yang)
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 6 minutes mins
Total: 16 minutes mins
Barbecue, BBQ, Chicken, Grilling
Thai
4.97 from 53 votes
Servings5
Tap or hover to scale
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Ingredients
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
Marinade
- 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) (Note 2)
- 6 cloves garlic , minced
- 2 tbsp lime juice
- 2 tsp finely chopped red chili (optional but recommended)
- 3 tbsp fish sauce
- 2 tbsp Chinese cooking wine , sherry or sake (Japanese cooking wine) (Note 4)
- 1 tsp sesame oil (optional)
- 3 tbsp brown sugar or palm sugar
- 2 tbsp honey (or 1 tbsp brown sugar)
- 1/2 tbsp black pepper (adjust to taste - this adds spiciness)
To Serve
- Lime wedges
- Red chili , finely sliced (optional)
- Cilantro / coriander leaves (optional)
Instructions
Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
Recipe Notes:
1. This recipe can be made with any cut of chicken, just adjust the cooking time to suit. If using chicken breast, I recommend adding 1 tbsp of oil to the marinade to help with the caramelisation.
2. Lemongrass is readily available in supermarkets in Australia (Coles, Woolworths, Harris Farms). Peel the outer green layers off to expose the white part at the bottom of the stalk. Only use the white / very pale green parts - the other parts are tough and "reed" like.
3. This can also be baked in the oven at 180C/350F for around 35 to 40 minutes, depending on the size of your fillets. Turn once and baste at least once (preferably twice) using the remaining Marinade.
4. The cooking wine is an important ingredient in this so I really urge you to use it if you can. But if you cannot, then use chicken broth.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Nutrition per serving.
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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196 Comments
Peter says
Hi NagiThai fodd is one of my favourites so i gave the recipe a try my Coles was out of fresh lemongrass so i bought the “fresh” paste one they have in a tube which is sold near the fresh herbs and this worked a treat and no chopping required.
I cooked it in the oven and it came out looking like it had been barbecued it was so tasty
Thanks Nagi for another easy tasty dish to add ro my regulars.
Reply
- Zach Johnson says
This is a really good recipe! I usually make a triple batch and marinate 2-3 pounds of wings 24-36 hours. Grill the wings on lower heat. The wings turn out amazing every time! Lots of flavor. Tip – I would not use your leftover marinade a 2nd time as it becomes watered down, and the 2nd batch will not be nearly as good – coincidentally, i’ve found that lots of Thai street vendors have an identical, or nearly identical recipe, and it usually tastes like my 2nd batch from a watered down marinade! Still good, but not nearly as flavorful as the first batch.See AlsoA Guide to Thai SoupsReply
- Courtenay says
Delish! I eyeballed the ground black pepper, thinking it was three TSP but was supposed to be 1/2 TBS I was worried I’d over done it but it was perfectly spicy (I like it hot!). Yet to meet a Nagi recipe I didn’t like!
Reply
- Laurie Furumasu says
I marinated and took to a family get together at my in-laws to contribute for a potluck dinner. My brother-in-law bbqed it for me. Raves by everyone. The comment was the sauce was not over powering but very tastey!!! They all asked for your recipe! It is a definite keeper!Reply
- Rachel says
How could I make this with prawns? It was sooo good with chicken but my kids want it with prawns next time.Reply
- Michelle says
This recipe has become a family favourite, thanks for sharing 💖Reply
- Lisa says
Absolutely amazing! Made exactly per the recipe, I use Red Boat fish sauce, palm sugar, and sake. 24 hours in the marinade. I cooked it a bit differently – seared skin-side-down in cast iron for 8 or so minutes on medium, then flipped and cooked in the pan with the rest of the marinade at 425 for 20 minutes and basted halfway through. Sooooo good and the pan sauce it made was divine!! Thank you!Reply
- Connie says
We loved this, did it on the grill. Will be making again!Reply
- Duwan says
Delicious grilled chicken. My family enjoyed it.Reply
- Kyra T says
SO FRIGGEN GOOD 🤤Reply
- Justine says
Looking forward to cooking this tomorrow…. Chicken defrosting and marinade ready 🙌😁thank u for all ypur amazung recipes my freezer us full of recipetineats!
Reply
- Taras says
Nagi, this one is amazing. First time I tried it I cooked it again 2 days later. coupled with your peanut sauce it is a killer recipe !! So simple and so yum. Cooking it again tonight for the 10th time!! Thank you !!Reply
- Darryl Simpson says
Hi Nagi, I’m definately doing this, but I’m gunna try it with Quail. My wife has been into me lately for a Quail dish and I think this would be superb!
Reply
- Gael says
Can I use a whole chicken or could/or should I cut it in half?
Reply
- Danny says
For the record, Singapore Noodles is certainly available in Asia! The first time I had it was in Hong Kong and subsequently had it in Thailand and Malaysia.
Reply
- Becky says
This chicken is amazing.Reply
- Sarah says
Absolutely divine…your recipes Nagi never fail…and as for Dozer he is just beautifulReply
- Maria says
My grocery didn’t have red Chile peppers-can you imagine??? Can you use green Serrano?
Reply
- KB says
This is perfect! I’ve made this 4 times now and there’s some thighs marinating in a bag in the fridge as I type.Reply
- Trish says
This was lovely, did it on the stove (too many mozzies here to bbq). Used lemon grass from our garden for the first time and our own chilli. Will definitely do it again.Reply
- Paul says
Delicious! Served it with the crunchy Asian slaw and my guests loved it.Reply
