A classic Thai street food, this grilled Thai Chicken is so good that it almost converted a vegetarian. True story.
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
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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.
Angela Murray says
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.
Nagi says
Love that you enjoyed this Angela! Thanks for letting me know – N x
Gregg says
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
Nagi says
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
Lily says
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.
Pk says
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!
Nagi says
HI PK! Give it 50 minutes at 180C/350F. Lime is more Thai than lemon but it will still taste fantastic! N x
Janis Light says
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???
Nagi says
So pleased to hear that Janis! Thanks for letting me know – N x ❤️
Julie Seidel says
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.
Nagi says
That’s so terrific to hear Julie!!!! Thanks for taking the time to let me know – N x ❤️
Linda says
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.
Nagi says
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.
Diane says
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!
Marlene says
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.
Nagi says
Woah, that is high praise coming from you Marlene! So glad you enjoyed it!! N xx
Marlene says
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!
Nagi says
MMMM yes to that!!
sumpa says
i like thai food
Mary Griffiths says
This looks delicious – I will definitely be trying this very soon. How do you think this would go with Vietnamese Vermicelli Noodle Salad?
Nagi says
AMAZING x 1 million!!! 🙂
Cheryl says
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!!
Nagi says
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
chandra khadka says
nice
Nagi says
Thanks! Hope you try it one day!
Paula says
Is the quantity for the black pepper correct.? Half a tablespoon seems like an awful lot of pepper.
Nagi says
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!
Paula says
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.
Nagi says
Can you handle the HEAT??? 😉 N xx
Alice Connelly says
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.
Nagi says
Oooh I hope you do try this Alice! This is a HUGE favourite of mine, the marinate is da bomb! 🙂 N xx
Valerie says
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. ⭐️⭐️⭐️
Nagi says
Thanks Valeri! I’m so glad to hear you enjoyed it, thank you for letting me know! N xx
Nagi says
Thanks Valerie! I’m so glad to hear you enjoyed it, thank you for letting me know! N xx
Sara says
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.
Nagi says
Hi Sara! Bake boneless thighs for 20 – 25 minutes @180C/350F then broil for a few minutes 🙂
Sara says
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?
Aan says
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.
Nagi says
Hi Aan! I added a note 4 for you – just sub with chicken broth 🙂
elizabeth olcott says
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!
elizabeth olcott says
Whoops sorry about post…I meant that I will follow directions and broil at end.
Nagi says
Oooh! The real lemongrass will make a huge difference, it tastes incredible! Hope you love it Elizabeth!
Kevin Patterson says
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?
Nagi says
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!