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.
I am looking for the word more than Gorgeous,( I know I’ll remember later), but this is how I feel about this beauty queen chicken dish. I hope that makes sense 🙂
You are so sweet! Thank you so much 🙂 N xx
Company is coming to visit (Dave’s mom!) so this might have to hit the grill this weekend, looks incredible.
OOOhhhhh!! I would be so honoured if you made this for Dave’s mom!! 😉
Made this yesterday to rave reviews. 6 thumbs up!
We loved it Nagi and the flavors were superb. 🙂
I’m so glad you enjoyed it Kevin!! SO honoured that you tried it 🙂 Thanks for coming back to let me know!! N x
A dish definitely true to its roots! This is exactly the kind of dish my husband and I love to make together! On the weekends we like to find something great to make on the grill and it always seems to be either Middle Eastern in flavor or Thai. They sure know how to grill some serious food in Thailand – I just love all of the bold flavors. And fish sauce… such an incredible ingredient in grilling! I’m totally making these on our next grill party!
SAME!! We are so alike it is scary!! Middle Eastern is my other “go to” grilling 🙂 Oh, and Mexican is fast becoming a fave too!!
I love Thai food, so I’m looking forward to trying this. It’s also great that it doesn’t require a stove (don’t have one where I am at the beach).
I hope you love it Susan!! The marinade flavour really is incredible. The smell when it’s cooking is a killer!! 🙂
Oh wow – Nagi, your photos are phenomenal all the time – but these just blew my mind! Wow! Not only does the chicken look incredibly mouthwatering, but your composition is stellar! I’ve never had chicken gai yang before – you are right, sometimes, it is necessary to stay as close to the roots of a cuisine/dish as possible, but I do love that you made a marinade of what the dipping sauce would have been for this!
Thanks so much Shashi, you’re so sweet! I’m enjoying doing larger food spreads 🙂 I literally just pretend I’m setting up a table for a BBQ lunch. That’s what I shoot!! 🙂
I’m so excited to try this recipe, Nagi, for (at least!) two good reasons. One, our farmer’s market season starts today and my favorite booth sells big juicy lemongrass stalks (and Chinese broccoli which is my fav veggie ever); two because it’s supposed to be really hot this weekend and I’ve been looking for a grill recipe. Perfect! And stunning photos as always my dear.
OOOH!!!! You are going to LOVE it!! And Chinese broccoli is me FAVE veggie too!! I love it because it isn’t as “watery” as other Chinese veggies. I use it in everything!! It’s a standard part of my weekly shop. Have you ever used it for fried rice? I chopped it up and threw it in rice – an ENTIRE bunch for rice to serve 2, so healthy and SO YUMMY!!! N x
I know what you mean! I could eat the entire bunch myself…But, believe it or not I can’t find it in a single grocery store here – so I have to wait for the farmer’s market. So no Chinese broccoli for me between November and June – can you imagine!? 😉
You have done it again! You made me ruin another keyboard while drooling! I love the burned citrus…it adds such a tremendous flavor. I have to say my dear…I literally WAIT for your recipes to hit my email daily. I love seeing those amazing bright photos and your tag lines! Fantastic as always!
My tag lines?? I burst out into laughter! I don’t even know what you’re referring to! He he he! N x
Well I’m glad I can make you laugh 🙂 You know your little lines that sell the post!
Oh my gosh – this looks divine with those grill marks all over the meat. I once spent a few days in Bangkok on my own, ‘on my way’ to Australia, and pretty much spent the whole time eating the street food there. Never came across this, though. Better go back to taste it!
Although now I have this recipe of yours! Pinning for sure!
Isn’t Thailand AWESOME!!! I go nuts with the food every time I go!! (And – touch wood – I never get Bali Belly in Thailand!!)
Hi Nagi! This looks wonderful with all that thick glaze! I always buy thighs because they are so much tastier and a lot less costly.
Same! I don’t get the chicken breast thing. If I were counting calories, I would eat LESS chicken thigh rather than more chicken breast!
Hi Nagi! I don’t believe in counting calories – I eat everything I want, just not in mass quantity. You should never deny yourself anything, just don’t pig out! 🙂
I just want to reach through the screen and grab a piece! The chicken looks so appetizing, Nagi. I’m always in awe of your photography!
I just saw you posted a Smore’s cheesecake…..I had to wipe my chin!!
Great minds think alike! I just posted a grilled chicken recipe with a citrus marinade that I added fish sauce and brown sugar to for a Vietnamese flair (though a little westernised). Your photos are gorgeous. I’ll have to give this recipe a try. You can never have too many grilled chicken recipes.
I LOVE Vietnamese!! I have one on my blog for wings. Personal favourite 🙂 I must have a look at yours! Popping over to have a read! N x