Name: Thai Grilled Chicken (Gai Yang) with Fragrant Marinade and Coconut Rice Recipe
Prep time: 8 min
Cook time: 12 min
Total time: 24 h 20 min
Cuisine: Thai
Ingredients: 2 lb / 1 kg chicken thigh fillets (skinless, boneless); 1 large lemongrass stalk, white part only, sliced 5mm / 1/5″ thick; 4 cloves garlic, peeled (whole); 2 1/2 tbsp fish sauce; 1 tbsp light soy sauce or any all-purpose soy or tamari; 2 tsp dark soy sauce; 3 tbsp (tightly packed) brown sugar or palm sugar; 2 tbsp oil (vegetable, canola, or any neutral-flavored oil); Nam Jim Jaew – traditional Thai dipping sauce for meat (recommended); Lime Sweet Chilli Sauce from Thai Beef Bowls recipe (quick to make); Bottle of sweet chilli sauce; Lime wedges; Red chili, finely sliced (optional); Cilantro / coriander leaves (optional); Coconut rice

Jump to Recipe· 4.2 from 12 reviews

If you’ve ever dreamed of capturing the vibrant, zesty flavors of street food right in your own kitchen, this Thai Grilled Chicken (Gai Yang) with Fragrant Marinade and Coconut Rice Recipe is a must-try. Tender chicken thighs soak up an incredible blend of lemongrass, garlic, and Thai seasonings, then grill to juicy, smoky perfection. Paired with creamy coconut rice, this dish bursts with authentic Thai character, fresh herbs, and a hint of sweetness that will have you savoring every bite. Whether you’re new to Thai cuisine or a longtime fan, this recipe offers a simple yet unforgettable way to enjoy a beloved classic at home.

Ingredients You’ll Need

A clear round bowl filled with several pieces of raw meat soaked in a dark brown, thick sauce that covers most of the meat. The meat pieces vary in size and shape, and the sauce has a smooth, shiny texture with some small bubbles. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting the flavor right for Thai Grilled Chicken (Gai Yang) with Fragrant Marinade and Coconut Rice Recipe is all about the quality and balance of ingredients. Each one adds a crucial layer of aroma, sweetness, saltiness, and richness that defines the dish’s signature taste and mouthfeel.

Chicken thigh fillets, skinless and boneless: These stay juicy and tender with a slightly richer flavor than breasts, perfect for grilling.
Lemongrass stalk (white part only): Provides a citrusy, fragrant brightness that’s essential in Thai cooking; chopping it finely helps release those oils.
Garlic cloves: Fresh garlic adds pungency and depth to the marinade’s bold profile.
Fish sauce: Brings savory umami and an authentic salty tang you can’t replicate with regular salt.
Light soy sauce: Adds mild saltiness and soy depth without overpowering the other flavors.
Dark soy sauce: Delivers a rich color and subtle sweetness to enhance caramelization during grilling.
Brown sugar or palm sugar: Balances salt and sour notes with natural sweetness, helping create the irresistible glaze.
Neutral oil (such as vegetable or canola): Helps carry flavors evenly and keeps the chicken moist while grilling.
Lime wedges: For bright, zesty finishing touches when serving.
Optional garnishes: Red chili slices and fresh cilantro elevate the dish with color and extra layers of flavor.
Coconut rice: Creamy, fragrant side that perfectly complements the robust grilled chicken.

How to Make Thai Grilled Chicken (Gai Yang) with Fragrant Marinade and Coconut Rice Recipe

Step 1: Prepare the Marinade

The magic begins by blending the key marinade ingredients—lemongrass, garlic, fish sauce, soy sauces, and sugar—into a smooth, aromatic paste. Use a stick blender to finely puree the lemongrass and garlic, which releases those bright oils and pungent flavors that define Gai Yang’s distinct taste. Adding the oil last helps keep the marinade well-balanced and glossy, making the chicken soak in all that goodness evenly.

Step 2: Marinate the Chicken

Next, toss the chicken thigh fillets in the fragrant marinade, making sure each piece is thoroughly coated. For best results, cover and refrigerate the chicken for at least one day to let the flavors penetrate deeply, transforming simple chicken into something truly spectacular. But if you’re short on time, even a few hours or a quick toss and cook still gives you wonderful flavor.

Step 3: Fire Up the Grill or Pan

When you’re ready to cook, preheat your outdoor grill or a heavy non-stick pan on high heat. Pat the chicken dry just a bit to avoid flare-ups from the marinade’s sugars. Placing the chicken on the hot cooking surface, then turning heat to medium, helps you get that perfect balance of caramelization without burning. Aim for about 5 to 6 minutes per side until golden brown and cooked through.

Step 4: Rest and Serve

Allowing the chicken to rest for a few minutes after cooking is key to locking in juices and ensuring each bite is tender and flavorful. Serve your Thai Grilled Chicken alongside fluffy coconut rice and bright lime wedges, garnished with fresh chili and cilantro for colorful contrast and authentic aroma. Don’t forget a dipping sauce if you like—though the marinade itself offers plenty of flavor to dip or spoon over!

How to Serve Thai Grilled Chicken (Gai Yang) with Fragrant Marinade and Coconut Rice Recipe

The dish shows a white plate filled with five pieces of grilled dark brown glazed meat, sprinkled with chopped red chili and green cilantro leaves. To the top right of the plate, there are six overlapping slices of fresh green cucumber. A mound of white rice sits behind the meat in the top center, lightly dusted with a small amount of light brown powder. Lime wedges are placed around the meat, adding bright green color. On the left side of the plate, a small white bowl contains a dark dipping sauce with herbs, and a fork with a piece of meat is resting in the sauce. The whole plate is set on a white marbled surface with a green cloth visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple yet impactful garnishes take this dish up a notch. Thinly sliced red chilies add a vibrant pop of color and a lively kick, while fresh cilantro leaves introduce a fragrant herbal note. A squeeze of fresh lime juice right before eating brightens every bite and balances the rich, smoky chicken perfectly.

Side Dishes

The hallmark companion for Thai Grilled Chicken is creamy coconut rice, which absorbs the savory juices and adds its own delicate sweetness and aroma. For extra variety, pair the meal with crunchy cucumber salad or a light green papaya salad to cut through the richness and provide refreshing textures.

Creative Ways to Present

Serve the chicken sliced thin on a big platter surrounded with heaps of coconut rice, colorful garnishes, and little bowls of dipping sauces. For casual entertaining, wrap bites in lettuce leaves with a drizzle of sauce for an interactive, finger-food experience. This Thai Grilled Chicken (Gai Yang) with Fragrant Marinade and Coconut Rice Recipe is as versatile as it is delicious and looks fantastic when plated with fresh herbs and wedges of lime on the side.

Make Ahead and Storage

Storing Leftovers

Any leftover grilled chicken should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days. Coconut rice keeps well too, making this dish ideal for preparing in advance and enjoying delicious leftovers without losing any flavor or texture.

Freezing

If you want to extend the shelf life, portion the grilled chicken and coconut rice separately into freezer-safe containers. Freeze for up to 2 months, making sure to label everything clearly. Thaw in the fridge overnight before reheating for best results and freshness.

Reheating

Reheat chicken gently in a pan over medium-low heat or in the oven to avoid drying it out. A splash of water or a light brush of oil helps maintain moisture. Warm the coconut rice covered in the microwave or on the stovetop, stirring occasionally to ensure it heats evenly without sticking.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are recommended because they stay juicier and tender during grilling. Breasts can dry out more easily, so if you use them, watch cooking time carefully and consider marinating longer.

What can I substitute for lemongrass if I can’t find it?

If fresh lemongrass isn’t available, you can use lemongrass paste as a convenient substitute or try finely grated lemon zest combined with a bit of lime zest for a citrusy hint, though it won’t be exactly the same.

Is the dipping sauce necessary?

The marinade itself has plenty of flavor, making a dipping sauce optional. However, trying a traditional Nam Jim Jaew or sweet chili sauce can add a tangy, spicy contrast that complements the grilled chicken beautifully.

Can I make this recipe gluten-free?

Absolutely! Just be sure to use gluten-free soy sauce or tamari instead of regular soy sauce. The rest of the ingredients are naturally gluten-free, making this dish suitable for gluten-sensitive diners.

How long should I marinate the chicken for best flavor?

Overnight marinating (around 24 hours) is ideal to allow the flavors to penetrate deeply, but if you’re short on time, even a few hours or a quick marinade while prepping the coconut rice will still yield delicious results.

Final Thoughts

This Thai Grilled Chicken (Gai Yang) with Fragrant Marinade and Coconut Rice Recipe is a wonderful journey into authentic Thai tastes that doesn’t require any special equipment or complicated steps. It captures the soulful street-food vibe while being perfectly suited to home kitchens. I can’t recommend it enough for your next barbecue or dinner party — give it a go, and prepare to fall in love with every juicy, fragrant bite!