This Thai Grilled Chicken (Gai Yang) is a taste of Thailand right in your own home! It features tender, juicy chicken thighs marinated in a vibrant and flavorful blend of lemongrass, garlic, lime juice, fish sauce, and spices, then grilled to perfection. I love how this recipe is both easy to make and packed with authentic Thai flavors. It’s perfect for a summer barbecue, a weeknight dinner, or any time you’re craving a delicious and satisfying grilled chicken dish.
Why You’ll Love This Thai Grilled Chicken
- Authentic Thai Flavors: The marinade is packed with classic Thai ingredients like lemongrass, garlic, lime juice, fish sauce, and chili.
- Tender and Juicy: Marinating the chicken thighs ensures they stay incredibly tender and juicy on the grill.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Grilling: Grilling adds a delicious smoky flavor to the chicken.
- Versatile: Serve it with rice, noodles, salad, or your favorite sides.
Ingredients for Thai Grilled Chicken (Gai Yang)
Here’s what you’ll need to make this flavorful chicken. The full list with measurements is in the recipe card below.
Chicken
- Chicken thigh fillets (skinless, boneless) (Meat)
Marinade
- Large lemongrass stalk, white part only, very finely chopped (Aromatic) See notes in original recipe
- Garlic cloves, minced (Aromatic)
- Lime juice (Acid)
- Finely chopped red chili (optional but recommended) (Spice)
- Fish sauce (Condiment)
- Chinese cooking wine, sherry, or sake (Japanese cooking wine) (Liquid) See notes in original recipe
- Sesame oil (optional) (Flavoring)
- Brown sugar or palm sugar (Sweetener)
- Honey (or brown sugar) (Sweetener)
- Black pepper (adjust to taste – this adds spiciness) (Spice)
To Serve
- Lime wedges (Fruit)
- Red chili, finely sliced (optional) (Spice)
- Cilantro/coriander leaves (optional) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Thai Grilled Chicken (Gai Yang) as is, but here are a few ideas for variations:
- Use Chicken Breasts: You can use boneless, skinless chicken breasts instead of thighs, but thighs are more flavorful and less likely to dry out.
- Add More Vegetables: Grill some vegetables alongside the chicken, such as bell peppers, onions, or zucchini.
- Make it Spicier: Add more red chili or a dash of hot sauce to the marinade.
- Different Herbs: Add some chopped fresh cilantro, mint, or Thai basil to the marinade.
- Serve with Dipping Sauce: Serve with a Thai peanut sauce, sweet chili sauce, or a spicy dipping sauce.
How to Make Thai Grilled Chicken (Gai Yang)
Let me show you how easy it is to make this Thai Grilled Chicken (Gai Yang):
Make the Marinade
- I place the Marinade ingredients in a large Ziploc bag.
- I massage to mix.
Marinate the Chicken
- I add the chicken into the Ziploc bag and massage to spread the marinade over all the chicken.
- I marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Grill the Chicken
- I remove the chicken from the Marinade and discard the Marinade (unless baking in the oven – refer to notes in original recipe).
- I heat the outdoor grill on medium-high. Or I heat ½ tbsp oil in a non-stick pan over medium-high heat on the stove.
- I cook the chicken until golden brown – around 3 minutes each side.
Rest and Serve
- I rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
Tips and Tricks for the BEST Grilled Chicken
Here are my secrets for making this chicken truly exceptional:
- Marinate for Maximum Flavor: Marinating the chicken for at least 3 hours, or preferably overnight, allows the flavors to penetrate the meat.
- Don’t Overcook: Overcooked chicken will be dry. Cook it just until it’s cooked through and the juices run clear.
- Use a Meat Thermometer: For perfectly cooked chicken, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).
- Let it Rest: Letting the chicken rest after grilling allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Fresh ingredients: Using fresh ingredients is recommended
How to Serve
This Thai Grilled Chicken (Gai Yang) is delicious served with:
- Sticky Rice: A classic Thai pairing!
- Jasmine Rice: Another great rice option.
- Noodles: Serve it with rice noodles or other Asian noodles.
- Salad: Add it to a salad for a light and flavorful meal.
- Vegetables: Serve with grilled or stir-fried vegetables.
Make Ahead and Storage
You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. Leftover cooked chicken can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet, in the oven, or in the microwave.
FAQs about Thai Grilled Chicken (Gai Yang)
- Can I use chicken breasts instead of thighs?
- Yes, you can use boneless, skinless chicken breasts, but chicken thighs are more flavorful and less likely to dry out.
- Can I make this without the fish sauce?
- The fish sauce adds a lot of umami flavor, but you can substitute it with soy sauce or tamari.
- Can I bake the chicken instead of grilling it?
- Yes, you can
Enjoy this flavorful, juicy, and easy-to-make Thai Grilled Chicken (Gai Yang)! It’s a perfect meal for any night of the week.
Print
Thai Grilled Chicken
- Prep Time: 15 minutes
- Marinating Time: 3 hours
- Cook Time: 6 minutes
- Total Time: 3 hours 21 minutes
- Yield: 4-6 1x
- Category: Main Course, Chicken, Grilling
- Cuisine: Thai
Description
This Thai Grilled Chicken (Gai Yang) is incredibly flavorful, thanks to a vibrant marinade featuring lemongrass, garlic, lime juice, fish sauce, and a touch of sweetness. The chicken is grilled to perfection, resulting in juicy, tender, and slightly charred pieces with a wonderful balance of sweet, savory, and spicy flavors.
Ingredients
- 2 pounds (1 kg) boneless, skinless chicken thighs
For the Marinade:
- 1 large lemongrass stalk, white part only, very finely chopped (about 2 tablespoons) (see notes)
- 6 cloves garlic, minced
- 2 tablespoons lime juice (freshly squeezed)
- 2 teaspoons finely chopped red chili (such as Thai bird’s eye chili), or to taste (optional, but recommended)
- 3 tablespoons fish sauce
- 2 tablespoons Chinese cooking wine (Shaoxing wine), dry sherry, or sake (Japanese rice wine)
- 1 teaspoon sesame oil (toasted sesame oil preferred)
- 3 tablespoons packed brown sugar (light or dark) or palm sugar
- 2 tablespoons honey (or 1 tablespoon brown sugar)
- 1/2 tablespoon black pepper (adjust to taste – this adds spiciness)
For Serving (Optional):
- Lime wedges
- Red chili, finely sliced
- Fresh cilantro (coriander) leaves
Instructions
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Prepare Marinade: In a large, resealable plastic bag (or a non-reactive bowl), combine all the marinade ingredients: finely chopped lemongrass, minced garlic, lime juice, finely chopped red chili (if using), fish sauce, Chinese cooking wine (or sherry/sake), sesame oil, brown sugar (or palm sugar), honey, and black pepper.
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Massage Marinade: Seal the bag (removing excess air) or cover the bowl tightly. Massage the marinade ingredients together to ensure they are well combined.
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Add Chicken: Add the boneless, skinless chicken thighs to the bag with the marinade.
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Marinate: Seal the bag tightly (or cover the bowl). Massage the marinade into the chicken, ensuring all pieces are evenly coated. Marinate in the refrigerator for at least 3 hours, or preferably overnight (up to 24 hours) for maximum flavor.
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Prepare Grill or Pan:
- Outdoor Grill: Preheat your grill to medium-high heat. Clean and lightly oil the grill grates.
- Indoor Grill Pan/Skillet: Heat a large, heavy-bottomed skillet (cast iron is ideal) or grill pan over medium-high heat. Add about 1/2 tablespoon of oil (vegetable, canola, or peanut oil).
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Remove Chicken from Marinade: Remove the chicken thighs from the marinade. Discard the used marinade (unless you are baking the chicken in the oven – see notes).
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Grill/Cook Chicken:
- Grill: Grill the chicken for about 3 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Indoor Pan: Cook the chicken in the preheated skillet or grill pan for about 3 minutes per side, or until golden brown and cooked through.
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Rest Chicken (Optional): Let the cooked chicken rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
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Serve
Notes
- Chicken Thighs: Boneless, skinless chicken thighs are recommended for this recipe because they are more flavorful and less likely to dry out than chicken breasts. You can use chicken breasts, but adjust the cooking time accordingly.
- Lemongrass: To prepare lemongrass, remove the tough outer layers and use only the tender, white inner part. Finely chop or mince it. If you can’t find fresh lemongrass, you can substitute 1-2 teaspoons of lemongrass paste.
- Chili: Adjust the amount of chili to your preferred level of spiciness. Thai bird’s eye chilies are traditionally used, but you can use other types of chilies, such as serrano or jalapeño. Always wear gloves when handling chilies, and avoid touching your eyes.
- Fish Sauce: Fish sauce adds a salty, umami flavor to the marinade.
- Chinese Cooking Wine: Chinese cooking wine (Shaoxing wine) is a traditional ingredient in many Asian marinades. You can substitute dry sherry or sake (Japanese rice wine). If you don’t have any of these, you can omit it, but the flavor will be slightly different.
- Baking Option: If you prefer to bake the chicken, preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and pour the remaining marinade over the chicken. Bake for 20-25 minutes, or until cooked through.