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Thai Grilled Chicken (Gai Yang)

Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!

Prep Time
30 mins
Cook Time
30 mins
Marinating time
12 hrs
Total Time
12 hrs 45 mins
Servings: 6
Calories: 463 kcal
Course: Main Course
Cuisine: Thai

Ingredients

For the chicken:
  • 1 stalk lemongrass (base of stalk, cut into small pieces; 50g)
  • 1/2 cup cilantro (also known as fresh coriander—stems and leaves, chopped; 25g)
  • 2 shallots (chopped; 35g)
  • 8 cloves garlic (chopped; 35g)
  • 2 tablespoons vegetable oil (30 ml)
  • 2 tablespoons palm sugar (or light brown sugar; 25g)
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Thai thin soy sauce
  • 2 teaspoons Thai sweet soy sauce (or black soy sauce)
  • 2 tablespoons fish sauce
  • 1/2 teaspoon turmeric powder (optional)
  • 1 whole chicken (about 5-6 pounds; 2.2-2.6 kg)
For the dipping sauce (nam jim jaew):
  • 1 tablespoon palm sugar (or light brown sugar; 12g)
  • 1 tablespoon hot water
  • 1 tablespoon tamarind paste or concentrate
  • 2 tablespoons fish sauce
  • 1 tablespoon toasted sticky rice (kao khua; ground to a powder, optional)
  • 1 tablespoon cilantro (chopped)
  • 1 tablespoon scallions (chopped)
  • 2 teaspoons dried chili flakes (or fresh Thai chili peppers, optional)

Instructions

Marinate the chicken:
    Cup of Yum
  1. Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
  2. Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
  3. You can butterfly or spatchcock your chicken for grilling like it’s done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they’d cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
  4. The next day, take the chicken out 1 to 2 hours before you’re ready to grill.
Make the sauce:
  1. In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
Cook the chicken:
  1. Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
  2. Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

Nutrition Information

Calories 463kcal (23%) Carbohydrates 16g (5%) Protein 33g (66%) Fat 29g (45%) Saturated Fat 11g (55%) Cholesterol 122mg (41%) Sodium 950mg (40%) Potassium 462mg (13%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 526IU (11%) Vitamin C 5mg (6%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 463

% Daily Value*

Calories 463kcal 23%
Carbohydrates 16g 5%
Protein 33g 66%
Fat 29g 45%
Saturated Fat 11g 55%
Cholesterol 122mg 41%
Sodium 950mg 40%
Potassium 462mg 10%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 526IU 11%
Vitamin C 5mg 6%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.