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

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4.2 from 12 reviews

Thai Grilled Chicken (Gai Yang) is a flavorful and juicy barbecue chicken recipe that brings the authentic taste of Thailand to your kitchen. Using a fragrant lemongrass and garlic marinade with fish sauce and soy, this recipe offers street-stall deliciousness without the need for extensive prep or equipment. Cooked on the stovetop or BBQ grill, the chicken develops a golden brown crust while remaining tender inside, perfect served with coconut rice and a traditional dipping sauce.

Ingredients

Chicken

  • 2 lb / 1 kg chicken thigh fillets (skinless, boneless)

Marinade

  • 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)

Sauce Options (optional, choose one)

  • 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

Garnishes / Sides

  • Lime wedges
  • Red chili, finely sliced (optional)
  • Cilantro / coriander leaves (optional)
  • Coconut rice

Instructions

  1. Blitz the Marinade: Place the lemongrass, garlic, fish sauce, light soy sauce, dark soy sauce, and brown sugar in a jug just large enough to fit the head of a stick blender. Blitz until the lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic, then mix thoroughly.
  2. Marinate the Chicken: Pour the marinade into a bowl and stir in the oil. Add the chicken thigh fillets and toss to thoroughly coat with the marinade. Cover and refrigerate to marinate overnight for best results, or at minimum 3 hours. If short on time, finely slice the chicken, toss in the marinade, and cook as a stir-fry.
  3. Prepare to Cook: Heat your outdoor BBQ grill on high or preheat a large non-stick pan over high heat on the stove.
  4. Cook the Chicken: Remove the chicken from the marinade and discard the leftover marinade. Place the chicken onto the grill or pan, then immediately reduce heat to medium to prevent burning due to the sugar content in the marinade. Cook the chicken until golden brown and cooked through, about 5 to 6 minutes per side. Flip frequently as needed to avoid burning and ensure even cooking.
  5. Rest and Serve: Let the cooked chicken rest for 3 minutes to allow juices to redistribute. Serve alongside steamed coconut rice with lime wedges, garnished with fresh sliced chilies, cilantro leaves, and your choice of dipping sauce for an authentic Thai experience.

Notes

  • The lemongrass’s outer layers are tough and should be removed before slicing; if unavailable, use lemongrass paste as a substitute.
  • If you have no marinating time, slice the chicken thinly and cook as a stir-fry for a quicker meal.
  • Discard marinade if cooking on stovetop or grill to avoid contamination. If baking in the oven, you may baste with reserved marinade only if it has been boiled to eliminate bacteria.
  • The sweet marinade can burn easily, so reduce heat after placing chicken on the grill or pan, and flip frequently to prevent charring.
  • Serve with traditional Nam Jim Jaew dipping sauce for the most authentic flavor, but sweet chili sauce works as a convenient alternative.

Find it online: https://yumntasty.com/thai-grilled-chicken-gai-yang-with-fragrant-marinade-and-coconut-rice-recipe/