Description
This Thai Grilled Chicken (Gai Yang) recipe features tender and flavorful boneless chicken thigh fillets marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauces, and brown sugar. Grilled to perfection, this dish is served with coconut rice, lime wedges, and traditional Thai dipping sauces for an authentic and vibrant meal.
Ingredients
Scale
Chicken and Marinade
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
- 1 large lemongrass stalk (white part only, outer layers removed, 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 brown sugar or palm sugar (tightly packed)
- 2 tbsp neutral-flavored oil (vegetable, canola, etc.)
To Serve
- Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
- Lime sweet chili sauce
- Sweet chili sauce (bottle)
- Lime wedges
- Red chili (finely sliced, optional)
- Cilantro / coriander leaves (optional)
- Coconut rice
Instructions
- Blitz the Marinade: Place all marinade ingredients except the oil (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. Blend until the lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic, then mix all ingredients thoroughly.
- Marinate the Chicken: Pour the pureed marinade into a bowl and add the oil. Stir well to combine. Add the chicken thigh fillets and toss to thoroughly coat them in the marinade. Cover and refrigerate to marinate overnight for best flavor, or at minimum for 3 hours. If short on time, thinly slice the chicken, toss with the marinade, and cook immediately like a stir-fry.
- Preheat Grill or Pan: Heat an outdoor BBQ grill on high or preheat a non-stick pan over high heat on the stove.
- Cook the Chicken: Remove the chicken pieces from the marinade and discard the marinade. Place the chicken on the grill or pan, then immediately reduce the heat to medium to avoid burning due to the sweet marinade. Cook the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side. If the chicken starts to burn, flip it more frequently as needed to prevent charring.
- Rest and Serve: Remove the chicken from heat and allow it to rest for 3 minutes. Serve hot alongside a mound of steamy coconut rice, garnished with lime wedges, fresh chilies, and coriander/cilantro leaves. Accompany with traditional Nam Jim Jaew dipping sauce, lime sweet chili sauce, or your preferred chili sauce for an authentic Thai experience.
Notes
- Use fresh lemongrass for authentic flavor. If unavailable, substitute with lemongrass paste.
- Marinating overnight greatly enhances flavor and tenderness; however, a minimum of 3 hours is sufficient.
- If baking instead of grilling, reserve marinade for basting, but ensure chicken reaches safe internal temperature.
- Adjust chili and dipping sauce amounts according to your personal spice preference.
- Chicken thigh fillets are preferred for their juiciness and tenderness in this recipe.
