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Thai Grilled Chicken (Gai Yang)
5 from 95 votes

Thai Grilled Chicken (Gai Yang)

Thai Grilled Chicken (Gai Yang) uses boneless, skinless chicken thighs marinated in a blend of lemongrass, garlic, lime juice, fish sauce, cooking wine, sugars, and spices. The marinade infuses the meat with bright, savory, and slightly sweet flavors. Grilling the chicken produces charred, caramelized edges while keeping the interior tender. It's served with lime wedges and optional fresh chili and coriander for a balanced, aromatic dish.

Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Servings: 5
Course: Side Dish, Main Course
Cuisine: Thai

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

    Cup of Yum
  1. Place Marinade ingredients in a large ziplock bag. Massage to mix.
  2. 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).
  3. Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
  4. 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.
  5. Cook the chicken until golden brown - around 3 minutes each side.
  6. 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.