A classic Thai street food, this grilled Thai Chicken is so good that it almost 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, there is no such thing as “the” recipe. Whether it be fried rice, chili con carne, paella, bolognaise or a beef bourguignon, there are countless variations, from family recipes passed down through generations to high end modern interpretations by top chefs around the world.
BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong 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 two key 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. It is 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 Thai grilled 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 salad or 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
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)
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:
Nutrition per serving.
This was easy and delicious, Nagi. Mr. Fussy loved it! I did it on the stovetop, serving it with an Asian-inspired slaw and a noodle side dish. I’ll be recommending it to my friends and family, too.
Woah, that is high praise coming from you Marlene! So glad you enjoyed it!! N xx
i like thai food
And the leftovers were great in the slaw for lunch the next day! I’ll make a larger batch next time. But first I’m going to try your other two Thai chicken recipes!
MMMM yes to that!!
This looks delicious – I will definitely be trying this very soon. How do you think this would go with Vietnamese Vermicelli Noodle Salad?
AMAZING x 1 million!!! 🙂
Nagi, I tried this recipe tonight for dinner using the oven method and the flavour is soooooo good!!! I scooped up every last bit of the sauce.
I’m going to make this again next weekend and would like your advice on how to achieve the beautiful charred glazed effect that yours had! I don’t have an outdoor grill, and am using an oven that has a grill function as well.
Would I get the effect if I opt to bake it (as per your instructions) and then grilling it at the end?
Thank you for sharing this with the rest of us. Our tastebuds are thanking you!!
AWESOME!!! I’m so glad to hear that Cheryl, thanks for letting me know. And yes definitely grilling at the end will work very well after baking! N xx
nice
Thanks! Hope you try it one day!
Is the quantity for the black pepper correct.? Half a tablespoon seems like an awful lot of pepper.
Hi Paula, yes, the authentic version has a good amount of black pepper in it. Usually it’s whole peppercorns (more than 1/2 tbsp) which is then ground. It adds to the heat of this dish. I’ll add a note that it can be amended to taste!
I did make it but with half a teaspoon and it was absolutely delicious. I will make it again with the half tablespoon to compare.
Can you handle the HEAT??? 😉 N xx
I can’t wait to try this recipe. I have never found one of your recipes to be lass than fabulous. I wish I could meet you in person and thank you but sense I can’t THANK YOU VERY MUCH. You have made me an even better cook than I was originally.
Oooh I hope you do try this Alice! This is a HUGE favourite of mine, the marinate is da bomb! 🙂 N xx
I made it tonight, absolutely delicious. I served it with your salad with the roasted sweet potato and the honey mustard dressing. Thought I would have some left for lunch, but family kept going back. Every one of your recipes I have made have been delicious. I love cooking but your recipes are so easy and delicious. THANK YOU. ⭐️⭐️⭐️
Thanks Valerie! I’m so glad to hear you enjoyed it, thank you for letting me know! N xx
Thanks Valeri! I’m so glad to hear you enjoyed it, thank you for letting me know! N xx
If I bake it but want to broil it in the end for crispness how would I do that as far as time and temp. Thanks for your help.
Hi Sara! Bake boneless thighs for 20 – 25 minutes @180C/350F then broil for a few minutes 🙂
Thank you for the quick response. Especially since I had the chicken marinating before I Checked my messages. I would have winged it and probably ended up with burnt chicken?
Heylo.. Is there a substitute for the cooking wine or can I omit the cooking wine? Would like to try this dish but the halal way.
Hi Aan! I added a note 4 for you – just sub with chicken broth 🙂
Nagi, I am super excited to try this. I actually got some real lemongrass! I am going to opt for oven, will broil to get that caramel-char.
Thank you!
Oooh! The real lemongrass will make a huge difference, it tastes incredible! Hope you love it Elizabeth!
Whoops sorry about post…I meant that I will follow directions and broil at end.
Hello. I realize I’m late to this party, but the recipe was recommended on a grill site I frequent (Egghead Forum) so I took a look. It sounds very flavorful, but as a LCHF eater I’m concerned with all the sugar in it. The carb load of 14g is almost a quarter of my allowed daily intake. If I reduced the sugar by 50% what do you think the effect would be?
Hi Kevin! It will still taste lovely, it will just be more savoury than the authentic way it is made 🙂 But remember, the sugar is in the marinade and it doesn’t end up all on/in the chicken!
Nagi,
You spoke to ME with this recipe. I just installed thew rotisserie on my grill which arrived a year ago.
Thai is my new favorite food. I happen to have the lemon grass in the fridge and the coconut milk the the cupboard, so I am on my way to nirvana.
Oooh! See, it’s meant to BE! 🙂
This was amazing on the grill. I made some jasmine rice and substituted coconut milk for part of the water. My local Safeway sells lemongrass in a tube, so very easy!
I’m so glad you enjoyed this Jen!!! Thank you so much for coming back to let me know! N x
We just had this for the 4th of July and it was phenomenal!!! A true home run – I would give it more star if I could! It was super juicy, tender, and the flavors were just out of this world. And it was SO easy to make! This will be on regular rotation from now on.
You did?? SHRIEK! I am SO HONOURED!!!! ?
Looks delicious! What did you serve as a side dish that is pictured with this chicken??
Hi Stephanie! That’s just finely shredded cabbage 🙂 It’s actually quite common in Asian cuisines to serve plain finely shredded cabbage as a side salad with juicy things like this Grilled Chicken!
Finely chopped red chili? Is this any particular type of chili pepper? If I do not have that on hand, can I substitute anything for it?
Hi Beth! Actually any chilli will work just fine – just something add a bit of spice kick!!!
I think you are my sister on another continent! Every recipe I’ve tried is So delicious & the flavors are so me! (Me being a Japanese-Italian who grew up in California and somehow ended up in North Carolina.) Anyhoo, my MIL said that she’d never had Thai food, which made me gasp & clutch the pearls!! How could this be?!? So I made this for her over the weekend, which was a bit of a gamble because her husband is very much a meat-&-potatoes guy (they are from western NY but we moved them down here about 3 years ago) who doesn’t like anything “weird.” Marinated this overnight, baked it for 25 min in the oven, then finished it on the grill. RAVE reviews. My MIL’s ultimate compliment ; “I think I want this for my birthday dinner” — her birthday isn’t until August! LOVED the flavors in this — served with jasmine rice & cucumber salad. I’ll definitely be making this again — a few times before August!
BA HA HA! You totally cracked me up with this message – you are hilarious! And I’m jealous – Japanese Italian?? What a combo!!! ? And that really is the ULTIMATE compliment from your MIL….quite far from meat & 3 veg!!!
Nagi, thank you for such a wonderful recipe! Quick question, if I want to prep some chicken and marinade and then freeze for another time, should I omit the lime juice and add when thawed? I’m worried the lime juice might “cook” the chicken.
Hi Michelle! Nope, add the lime right in there! There is not enough to cook the chicken 🙂 You were right to ask though!
What a fast for the eyes and taste buds Absolutely beautiful. I only have one complaint about your web site. I Iove it so much I could spend a whole morning looking at your recipes and not get anything done. Your pictures are beyond beautiful and the recipes satisfy the taste buds. Thank you for sharing your knowledge and recipes.
BA HA HA!! Sorry for ruining your productivity for the morning!!! 🙂
Nagi, can I use mirin instead of sake? I want to make this dish for the weekend, I love Thai food (so does my son), but I have yet to find an Asian recipe my husband will enjoy. Poor guy eats them but not with any joy. This might do it…. He hates coconut milk, he thinks peanut is for desserts only and anything with s hint of sweet “can’t be dinner” according to him. On the plus side the Salisbury steaks were a huge hit:-)
Hi Beatrice! For this YES you can use mirin instead of sake! Fingers crossed your hubby enjoys this….. 😉