• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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
Print
  • 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

Previous Post
Chili Lime Baked Salmon with Potatoes and Beans
Next Post
Fettuccine Alfredo

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!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




190 Comments

  1. Vanessa says

    July 13, 2020 at 10:57 am

    5 stars
    Great recipe! Super easy and very, very tasty. It’s a keeper.

    Reply
  2. Sandrine says

    June 28, 2020 at 11:46 pm

    I have booked Mark this recipe to try a while ago. Made it last night for. It was sooo good!! Even my picky kids wanted more!! We were out all day, marinated the chicken the night before added the lime juice right before grilling & made a salad. A fast dinner to pull together. We had dinner in our backyard with this super delicious gai yang in 30 mins. Tasted like the ones in Thailand. Thanks Nagi!!

    Reply
  3. Kevin McIntyre says

    June 27, 2020 at 7:05 am

    5 stars
    This recipe is off-the-hook good, and is one of my go-to BBQ chicken recipes. Very flavorful. Outstanding!

    I’ve found longer marinating times are best, no surprise there.

    My kid calls this “crazy dreams chicken” because whenever I make it for dinner, we usually report wild dreams the next morning, no doubt a combination of spices and overeating. Not a bad thing, to be sure, but a fun side effect!

    Thank you for the great recipe, Nagi.

    Reply
  4. Ishini says

    May 7, 2020 at 9:32 pm

    Hi Nagi,

    Can the chicken thighs fillets here be broiled? or Should I bake and then broil it?

    Thanks! 🙂

    Reply
    • Nagi says

      May 8, 2020 at 10:29 am

      Hi Ishini, yes definitely! I would bake until almost cooked then broil for colour. Yum! N x

      Reply
  5. J-Mom says

    April 9, 2020 at 9:50 am

    5 stars
    Another great recipe! Great flavor. I think lemongrass is becoming one of my favorite herbs.

    Reply
  6. Dariel Hodgins says

    January 24, 2020 at 2:09 pm

    Hi Nagi, thanks for all your wonderful recipes. I’ve made Gai Yang using your recipe a few times and absolutely love it. I want to put the chicken in wraps with a bit of salad (maybe a bit odd…!). Can you suggest a dressing please? Thanks

    Reply
    • Nagi says

      January 25, 2020 at 11:48 am

      That’s great to hear Dariel! Try my asian salad dressing: https://www.recipetineats.com/asian-side-salad/ N x

      Reply
  7. Jacqueline A Robertson says

    September 30, 2019 at 11:32 am

    Nagi,
    not sure my questions went through. I got a spam notice. Anyway, do you have a good dipping sauce recipe?

    Reply
    • Nagi says

      September 30, 2019 at 5:42 pm

      Hi Jacqueline, I find this recipe so juicy that it really doesn’t need it!

      Reply
  8. CA says

    August 29, 2019 at 9:14 am

    I really want to try this but can’t have sugar/honey. Have you ever made this without the sweeteners? Would Stevia work? I love the taste of Thai. BTW I have lemongrass growing in my garden here in Northern Calif. It’s a grass and I find it easy to grow in a container. It just needs ample water. If you protect it in winter it will come back the next year. . My stalks aren’t the size of those available in the market but are very usable for recipes. Thanks

    Reply
  9. steve says

    July 27, 2019 at 4:34 am

    No soy sauce — really? ?

    Reply
    • Nagi says

      July 27, 2019 at 6:13 am

      Really! Thai food uses fish sauce more than soy sauce 🙂 N x

      Reply
  10. Bozo says

    July 5, 2019 at 9:27 am

    Can not fine lemongrass what can I sub instead?

    Reply
    • Nagi says

      July 5, 2019 at 11:09 am

      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

      Reply
      • Evendim says

        June 29, 2020 at 8:30 pm

        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?

        Reply
  11. Mae says

    June 29, 2019 at 5:50 am

    5 stars
    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

    Reply
    • Nagi says

      June 29, 2019 at 9:27 am

      I’m so glad they were a hit Mae!

      Reply
  12. Bob says

    June 26, 2019 at 11:21 am

    5 stars
    This was fantastic! Perfect balance. We’ll make it often!

    Reply
    • Nagi says

      June 26, 2019 at 8:34 pm

      I’m so glad you loved it Bob!

      Reply
  13. Jess says

    June 25, 2019 at 8:57 am

    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!

    Reply
    • Nagi says

      June 25, 2019 at 6:39 pm

      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

      Reply
  14. Thao dam says

    March 30, 2019 at 10:22 pm

    Can i do This recipe for chicken wings, Nagi. Thank you so much. You r great.

    Reply
  15. Tiana says

    March 22, 2019 at 9:30 am

    Does this have a fishy taste due to the 3 tbsp of fish sauce?

    Reply
    • Nagi says

      March 22, 2019 at 11:02 am

      No not at all Tiana!

      Reply
  16. Jane says

    February 26, 2019 at 6:16 am

    Hi Nagi,
    I just marinated the chicken, Can you please advise on side dishes.
    Thank you.

    Reply
    • Nagi says

      February 26, 2019 at 12:50 pm

      Hi Jane, this would be perfect with some coconut rice or Thai fried rice! – N x

      Reply
  17. Maria says

    January 22, 2019 at 4:53 pm

    5 stars
    So easy to prepare and quick to cook. A great mid week dinner. Thanks – another winning recipe!

    Reply
    • Nagi says

      January 22, 2019 at 8:09 pm

      Woot! Thanks so much for the feedback Maria!

      Reply
  18. Michelle Baker says

    January 21, 2019 at 9:36 am

    5 stars
    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

    Reply
    • Nagi says

      January 21, 2019 at 6:15 pm

      Woah, great stuff Mish, I’m so glad it was a hit ❤️

      Reply
      • Jane says

        June 6, 2022 at 12:49 pm

        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

        Reply
  19. dennis says

    January 21, 2019 at 4:40 am

    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?

    Reply
    • Rene says

      January 26, 2019 at 4:01 am

      Lemon zest is your best substitute and lemongrass paste the second best according to an online search: https://www.spiceography.com/lemongrass-substitute/

      Reply
    • Lisa says

      June 6, 2019 at 6:29 am

      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.

      Reply
  20. Marian says

    January 20, 2019 at 12:16 pm

    5 stars
    This looked so good I made it tonight and grilled in -15C. It was worth it!! So good.

    Reply
    • Nagi says

      January 21, 2019 at 5:57 am

      I’m so glad you braved the cold for this one! ❤️

      Reply
      • Anna says

        April 6, 2020 at 10:59 am

        Should I add salt?

        Reply
Older Comments
Newer Comments

Primary Sidebar

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! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top