Thai Gai Yang Chicken Recipe

Introduction

Thai Gai Yang Chicken is a flavorful grilled dish bursting with aromatic herbs and spices. Marinated in a tangy, spicy mixture, this chicken is perfect for a vibrant weeknight dinner or outdoor gathering. Serve it with lime wedges and fresh herbs for an authentic taste of Thailand.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 tbsp lemongrass paste
• 6 cloves garlic (smashed and minced)
• 2 tbsp fresh lime juice
• 2 tsp red chili flakes
• 3 tbsp fish sauce
• 2 tbsp Chinese cooking wine (sherry or sake)
• 1 tsp sesame oil
• 2 tbsp brown sugar
• 2 tbsp honey
• 1/2 tsp white pepper
• Lime wedges, for serving
• 1 tsp sesame seeds
• Red Fresno or Jalapeño chile (finely sliced)
• Cilantro leaves

Instructions

1. Step 1: Whisk together lemongrass paste, garlic, lime juice, red chili flakes, fish sauce, Chinese cooking wine, sesame oil, brown sugar, honey, and white pepper to create the marinade. Place the chicken thighs in a Ziploc bag and pour the marinade over them. Massage the bag to coat the chicken evenly and refrigerate for at least 45 minutes, or up to 24 hours for deeper flavor and tenderness.
2. Step 2: Preheat your grill to medium-high heat, about 350°F. Remove the chicken from the marinade and set the marinade aside for basting.
3. Step 3: Grill the chicken thighs for 3 to 4 minutes on each side. Baste with the reserved marinade before flipping to keep the chicken moist and flavorful. Adjust grilling time as needed depending on thickness.
4. Step 4: Remove the chicken from the grill and let it rest for a few minutes. Garnish with sesame seeds, sliced fresh chiles, and cilantro leaves. Serve with lime wedges and steamed rice for a delicious meal.

Tips & Variations

• For extra smoky flavor, try grilling over charcoal instead of gas.
• Swap chicken thighs for bone-in if you prefer juicier meat and longer cooking time.
• If lemongrass paste is unavailable, finely chop fresh lemongrass stalks and use about 3 tablespoons.
• Add a touch of soy sauce if you want a saltier depth to the marinade.
• Serve with a Thai-style dipping sauce made from fish sauce, lime, sugar, garlic, and chilies for extra zest.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to prevent drying out. The marinade can also be stored separately in the fridge for up to 3 days but should not be reused after contact with raw chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they tend to dry out faster. Grill them for less time and watch closely to keep them juicy.

Is it necessary to marinate the chicken overnight?

Marinating for at least 45 minutes will add flavor, but marinating overnight intensifies the taste and tenderizes the meat more effectively.

Thai Gai Yang Chicken Recipe

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★★★★★

4.7 from 127 reviews

This Thai Gai Yang Chicken recipe offers a flavorful and tender grilled chicken dish infused with aromatic lemongrass, garlic, and a balanced blend of sweet, spicy, and savory flavors. Perfectly marinated and grilled to juicy perfection, it is garnished with fresh herbs and served with lime wedges for an authentic Thai street food experience.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes (including minimum marinating)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lbs boneless skinless chicken thighs
• 2 tbsp lemongrass paste
• 6 cloves garlic, smashed and minced
• 2 tbsp fresh lime juice
• 2 tsp red chili flakes
• 3 tbsp fish sauce
• 2 tbsp Chinese cooking wine (sherry or sake)
• 1 tsp sesame oil
• 2 tbsp brown sugar
• 2 tbsp honey
• 1/2 tsp white pepper

Garnish

• Lime wedges
• 1 tsp sesame seeds
• Red Fresno or Jalapeño chile, finely sliced
• Cilantro leaves

Instructions

1. Prepare the Marinade: Whisk together lemongrass paste, garlic, lime juice, red chili flakes, fish sauce, Chinese cooking wine, sesame oil, brown sugar, honey, and white pepper until well combined.
2. Marinate the Chicken: Place the chicken thighs in a Ziploc bag and pour in the prepared marinade. Seal the bag and massage it to ensure the marinade coats all pieces evenly. Refrigerate for at least 45 minutes, preferably up to 24 hours, to allow the flavors to deeply infuse and tenderize the meat.
3. Preheat the Grill: Heat your grill to medium-high heat, around 350°F (175°C), ensuring it’s well-oiled to prevent sticking.
4. Grill the Chicken: Remove chicken from the marinade, letting excess drip off, and place on the grill. Cook for 3 to 4 minutes on each side, basting occasionally with the reserved marinade to maintain moisture and enhance flavor. Adjust cooking time depending on chicken thickness to ensure fully cooked (internal temperature 165°F/74°C).
5. Rest and Garnish: Remove the grilled chicken from heat and let it rest for a few minutes. This helps retain juiciness. Garnish with sesame seeds, finely sliced fresh chiles, and cilantro leaves. Serve with lime wedges on the side and steamed rice for a complete meal.

Notes

• Marinating for 24 hours will result in the most tender and flavorful chicken, but a minimum of 45 minutes works if short on time.
• Grill time may vary depending on the thickness of chicken thighs; ensure internal temperature reaches 165°F for safety.
• Basting the chicken with marinade during grilling adds moisture and depth of flavor but avoid using marinade that has been in contact with raw chicken unless boiled first.
• For an indoor option, grill chicken on a grill pan over medium-high heat or broil in the oven.

Keywords: Thai chicken recipe, Gai Yang, grilled chicken, Thai barbecue, lemongrass chicken, spicy grilled chicken