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Home Collections Australia Day!

Grilled Marinated Thai Chicken (Gai Yang)

By:Nagi
Published:3 Jun '15Updated:28 Jun '20
190 Comments
Recipe v

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?

Grilled Thai Chicken (Gai Yang)

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”!

Grilled Thai Chicken (Gai Yang) served with rice and salad

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

  • Thai Satay Chicken Skewers with Peanut Sauce

  • 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

Board with Grilled Thai Chicken (Gai Yang) pieces

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Grilled Thai Chicken (Gai Yang)

Thai Grilled Chicken (Gai Yang)

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Barbecue, BBQ, Chicken, Grilling
Thai
4.96 from 48 votes
Servings5
Tap or hover to scale
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  • 1073
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

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:

1. This recipe can be made with any cut of chicken, just adjust the cooking time to suit. If using chicken breast, I recommend adding 1 tbsp of oil to the marinade to help with the caramelisation.
2. Lemongrass is readily available in supermarkets in Australia (Coles, Woolworths, Harris Farms). Peel the outer green layers off to expose the white part at the bottom of the stalk. Only use the white / very pale green parts - the other parts are tough and "reed" like.
3. This can also be baked in the oven at 180C/350F for around 35 to 40 minutes, depending on the size of your fillets. Turn once and baste at least once (preferably twice) using the remaining Marinade.
4. The cooking wine is an important ingredient in this so I really urge you to use it if you can. But if you cannot, then use chicken broth.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
Thai Grilled Chicken (Gai Yang) - authentic flavours from the streets of Thailand!, easy to make on your BBQ, stove or oven!

Nutrition per serving.

Thai Grilled Chicken Nutrition

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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190 Comments

  1. Rachel says

    September 7, 2022 at 10:39 am

    5 stars
    How could I make this with prawns? It was sooo good with chicken but my kids want it with prawns next time.

    Reply
  2. Lisa says

    September 5, 2022 at 4:16 pm

    5 stars
    Absolutely amazing! Made exactly per the recipe, I use Red Boat fish sauce, palm sugar, and sake. 24 hours in the marinade. I cooked it a bit differently – seared skin-side-down in cast iron for 8 or so minutes on medium, then flipped and cooked in the pan with the rest of the marinade at 425 for 20 minutes and basted halfway through. Sooooo good and the pan sauce it made was divine!! Thank you!

    Reply
  3. Duwan says

    February 24, 2022 at 9:28 pm

    5 stars
    Delicious grilled chicken. My family enjoyed it.

    Reply
  4. Kyra T says

    October 6, 2021 at 11:32 pm

    5 stars
    SO FRIGGEN GOOD 🤤

    Reply
  5. Justine says

    August 21, 2021 at 6:31 pm

    Looking forward to cooking this tomorrow…. Chicken defrosting and marinade ready 🙌😁thank u for all ypur amazung recipes my freezer us full of recipetineats!

    Reply
  6. Taras says

    July 25, 2021 at 6:34 pm

    5 stars
    Nagi, this one is amazing. First time I tried it I cooked it again 2 days later. coupled with your peanut sauce it is a killer recipe !! So simple and so yum. Cooking it again tonight for the 10th time!! Thank you !!

    Reply
  7. Darryl Simpson says

    July 5, 2021 at 4:29 pm

    Hi Nagi, I’m definately doing this, but I’m gunna try it with Quail. My wife has been into me lately for a Quail dish and I think this would be superb!

    Reply
  8. Gael says

    July 1, 2021 at 3:53 pm

    Can I use a whole chicken or could/or should I cut it in half?

    Reply
  9. Danny says

    June 9, 2021 at 6:10 am

    For the record, Singapore Noodles is certainly available in Asia! The first time I had it was in Hong Kong and subsequently had it in Thailand and Malaysia.

    Reply
  10. Becky says

    May 3, 2021 at 9:00 am

    5 stars
    This chicken is amazing.

    Reply
  11. Sarah says

    April 30, 2021 at 12:34 am

    5 stars
    Absolutely divine…your recipes Nagi never fail…and as for Dozer he is just beautiful

    Reply
  12. Maria says

    April 21, 2021 at 8:16 am

    My grocery didn’t have red Chile peppers-can you imagine??? Can you use green Serrano?

    Reply
  13. KB says

    April 19, 2021 at 8:27 am

    5 stars
    This is perfect! I’ve made this 4 times now and there’s some thighs marinating in a bag in the fridge as I type.

    Reply
  14. Trish says

    February 4, 2021 at 5:58 pm

    5 stars
    This was lovely, did it on the stove (too many mozzies here to bbq). Used lemon grass from our garden for the first time and our own chilli. Will definitely do it again.

    Reply
  15. Paul says

    December 13, 2020 at 8:03 pm

    5 stars
    Delicious! Served it with the crunchy Asian slaw and my guests loved it.

    Reply
  16. Chin says

    November 16, 2020 at 2:52 pm

    Hi, I don’t have fish sauce on hand.. Is it possible to omit it or substitute with other ingredients?

    Reply
  17. Celia says

    October 26, 2020 at 1:19 am

    5 stars
    This recipe is soo good! Our family LOVES it! But I was wondering if I could marinate wings with this recipe then bake them for a party?

    Reply
    • Nagi says

      October 26, 2020 at 11:02 am

      Yes definitely Celia!!! YUM! N x

      Reply
  18. Debbie says

    September 21, 2020 at 2:27 am

    This may be a silly question but what red chili peppers do you use in this dish.

    Reply
  19. KjR says

    July 22, 2020 at 12:46 pm

    5 stars
    So easy to follow for beginners. Not overwhelming. Divine.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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