Thai Grilled Chicken (Gai Yang)
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
5
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Course
Side Dish, Main Course
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Cuisine
Thai
Thai Grilled Chicken (Gai Yang)
Description
This Thai Grilled Chicken recipe features chicken thigh fillets marinated in a complex mixture combining finely chopped lemongrass, minced garlic, lime juice, fish sauce, Chinese cooking wine (or suitable substitutes), brown and palm sugar, honey, black pepper, and optional chili for warmth. This combination imparts layers of savory, tangy, and sweet flavors that penetrate the meat over a long marinade period.
Grilling over medium-high heat produces a golden-brown exterior with caramelized sugars and a tender interior that retains moisture. The chicken is cooked for just minutes per side to ensure it remains juicy. Serving with fresh lime wedges brightens each bite while sliced red chilies and coriander leaves add optional heat and herbaceous freshness.
This dish works well as a main protein alongside rice or light salads. While chicken thighs are the recommended cut for juiciness, other cuts may be used with time adjustments. An oven baking alternative is available, with basting recommended to maintain moistness.
The recipe highlights using the white part of lemongrass for tenderness and flavor, and cooking wine as an important marinade component for authentic taste. If unavailable, chicken broth serves as a substitute.
Ingredients
- 2 lb / 1 kg chicken thigh fillet (skinless, boneless) (Note 1)
Marinade
- 1 lemongrass stalk white part only very finely chopped (about 2 tbsp) (Note 2, large
- 6 cloves garlic , minced
- 2 tbsp lime juice
- 2 tsp red chili optional but recommended, finely chopped
- 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)
- Coriander leaves optional, aka cilantro leaves
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.
Notes
- This marinade suits all chicken cuts; adjust cooking times accordingly for breasts or whole pieces.
- If using chicken breast, add 1 tablespoon of oil to the marinade to encourage caramelization during cooking.
- Only the tender white part of the lemongrass stalk is used; peel away woody outer layers before chopping finely.
- Oven cooking option: bake at 180C (350F) for 35–40 minutes, turning and basting with marinade once or twice to maintain moisture.
- Chinese cooking wine is recommended for flavor; substitute with sherry, sake, or chicken broth if unavailable.
User Reviews
Overall Rating
5
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