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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Can not fine lemongrass what can I sub instead?
Hi Bozo, you really need the lemongrass to get that authentic flavour – even if you use jarred lemongrass. If you still can’t find this, try lime zest – N x
Hi Nagi,
Where I’m from fresh lemongrass isn’t readily available. Can I substitute it with lemongrass powder or maybe dry kaffir lime leaves?
I did use this recipe to make grilled chicken wings. Very good and wouldn’t change a thing. Husband loved the change from Frank’s
I’m so glad they were a hit Mae!
This was fantastic! Perfect balance. We’ll make it often!
I’m so glad you loved it Bob!
Hi Nagi
I’m making this for dinner tonight with Thai Fried Rice – I have the chicken in the fridge marinating.
Will I lose out on much if I choose the oven option and finish it on grill mode rather than just on the BBQ?
Is it best to cook the chicken on a baking rack or just a flat baking tray?
Thanks!
Hi Jess, sorry for the late reply, I’d cook this on a baking rack under the grill to get that nice golden colour – N x
Can i do This recipe for chicken wings, Nagi. Thank you so much. You r great.
Does this have a fishy taste due to the 3 tbsp of fish sauce?
No not at all Tiana!
Hi Nagi,
I just marinated the chicken, Can you please advise on side dishes.
Thank you.
Hi Jane, this would be perfect with some coconut rice or Thai fried rice! – N x
So easy to prepare and quick to cook. A great mid week dinner. Thanks – another winning recipe!
Woot! Thanks so much for the feedback Maria!
Morning Nagi!
Made this for lunch on Sunday with your Israeli Couscous salad for our family – lets just say the were wanting more – i even doubled the recipe. Flavours were amazing. Both recipes are keepers.
thanks again
Mish
Woah, great stuff Mish, I’m so glad it was a hit ❤️
Hi Nagi
Can this be frozen ( raw) in the marinade and then defrosted to cook? I’m looking for recipes that can be pre-prepared
HI, Lemon Grass is difficult to find in the CA Desert..what is your experience with Lemon Grass Paste?
Second question…how many iterations of a recipe does it take you to you feel you have the mixture just right?
I have also used lemongrass essential oil (a few drops) when I could not find fresh lemongrass. Never use dried lemongrass, it has hardly any flavor.
Lemon zest is your best substitute and lemongrass paste the second best according to an online search: https://www.spiceography.com/lemongrass-substitute/
This looked so good I made it tonight and grilled in -15C. It was worth it!! So good.
I’m so glad you braved the cold for this one! ❤️
Should I add salt?
I absolutely love all your recipes. No fancy ingredients are ever need and realistic results.
Thanks so much Sonia!
I did this last night as part of family BBQ and they loved it, loved it.
I marinated it overnight, not in a plastic bag, as I am trying to eliminate all soft plastic bags/cling film from my kitchen activities, but in a hard plastic box, which meant I had to turn it every now and then. Made little difference as sooo delicious.
Love that you enjoyed this Angela! Thanks for letting me know – N x
Nagi:
Thank you for all the amazing recipes. Can I use Shaoxing cooking wine for the Chinese wine? Also, our local markets cant seem to get red chilis in right now. Do you have any other suggestion as a substitute? Hope your having a great summer. Thanks!
Gregg
Yes definitely! It’s the same thing 🙂 As for the chillies, anything spicy you can get your hands on! Hot sauce, dried chillies 🙂 Do it to taste N x
Hi, the recipe looks relish. I plan to make this coming weekend. If I opt to bake the chicken in the oven, should I bake together with the marinate or without? Thanks for your advice.
Hello came accross this while searching for chicken thigh recipe to cook tonight. Can i ask how long to bake if i use bone in thigh? Also i have all ingredients on hand bar lime, can i use lemon instead? Thanks!
HI PK! Give it 50 minutes at 180C/350F. Lime is more Thai than lemon but it will still taste fantastic! N x
Yowza!!! What a delicious chicken dish!!! I made it for an 8-person dinner party the other night and they all loved it – most of all, me! I marinated boneless skinless thighs overnight and then popped them on the grill 20 minutes before eating.
They charred beautifully and were so juicy that the dipping sauce (which I made) was not necessary. This tasted very similar to the grilled meat they serve on bun at Vietnamese restaurants. So…. guess what I’m making with the leftovers???
So pleased to hear that Janis! Thanks for letting me know – N x ❤️
Oh my goodness! You are totally correct – it is the BEST! I wanted some beautiful Asian flavours for our Christmas barbecue and came across your recipe. We took your advice and made double – and we were disappointed there were no leftovers because our guests kept coming back for more! There was excitement around our table! A Christmas tradition begins! (And some sneaky serves in between.). Thank you so much Nagi for such an easy and super delicious recipe.
That’s so terrific to hear Julie!!!! Thanks for taking the time to let me know – N x ❤️
Nagi, do you pound the chicken filets before marinade?
Regarding grill cooking- do you close the cover to cook chicken or leave lid open and grill chicken 3 minutes each side?
Have you cooked chicken thighs, bone-in with skin with this recipe? If yes, how long did you cook it?
Thank you.
Hi Linda! I don’t but the ones I get are usually a reasonably “normal” size, if they were giant, I would pound 🙂 I leave the lid on and grill 3 minutes on each side, and my chicken is at room temp (I will add that tip). 🙂 N x Oh – bone in thighs, yes I have but it has to be cooked on medium low, lid down (or lid on skillet on stove) and cooked for around 13 – 15 minutes.
This was my second Thai recipe from your site – the first was the Thai Coconut Chicken (fantastic!) – and this one is another winner! So much flavor – thank you!