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.