There’s something incredibly special about this Thai Grilled Chicken (Gai Yang) with Lemongrass Marinade and Coconut Rice Recipe that always brings me back to warm, lively dinners with friends and family. I first tried it at a weekend get-together when someone fired up the grill, filling the air with that unmistakable sweet-and-savory aroma of lemongrass and garlic. Watching the chicken sizzle and caramelize, I was instantly hooked—as was everyone else! This dish has become my go-to not only because it tastes fantastic, but also because it’s a crowd-pleaser that sparks conversation around the table.
You’re in for a treat with the Thai Grilled Chicken (Gai Yang) with Lemongrass Marinade and Coconut Rice Recipe—the marinade blends bright citrusy notes from fresh lemongrass with the depth of fish sauce and a touch of brown sugar sweetness, creating layers of flavor that practically dance on your tongue. The chicken comes out juicy and tender, with a nicely caramelized crust that’s just begging for a squeeze of lime and a sprinkle of fresh herbs. Plus, the accompanying coconut rice adds a creamy, fragrant base that balances the savory meats perfectly. The colors alone—the golden chicken, fresh green cilantro, and sunny lime wedges—make this meal a feast for the eyes as well.
Don’t worry if you’re new to Thai cooking or grilling—I promise this recipe is approachable. I’ll guide you through each step, from blending the marinade to cooking the chicken just right, so you get that juicy, bite-worthy result you want on your first try. Whether you’re firing up a grill or cooking on your stovetop, with a bit of patience and these tips, you’ll wow yourself and anyone you share this with!
Why This Recipe Shines
- Flavor Harmony: The balance of lemongrass, garlic, fish sauce, and brown sugar create a vibrant and irresistible taste.
- Easy Assembly: Simple blending of ingredients means you can whip up the marinade quickly with common kitchen tools.
- Texture Play: Juicy, tender chicken thighs with a nicely caramelized exterior provide a satisfying bite every time.
- Showstopper Finish: Served with fragrant coconut rice and fresh garnishes, this meal looks as great as it tastes.
Ingredients You’ll Be Working With
I like to double-check my measuring tools before starting, so everything adds up perfectly. Of course, you can find exact ingredient amounts in the handy recipe card at the bottom.
- Chicken thigh fillets: Skinless, boneless for juicy texture and easy grilling; thighs stay tender and flavorful.
- Lemongrass stalk (white part): Provides citrusy freshness; only use the tender inner stalk for best flavor.
- Garlic cloves: Whole cloves blitzed into marinade add a mellow garlic punch.
- Fish sauce: The umami backbone of the marinade; adds salty depth and authentic Thai character.
- Light soy sauce: For a mild salty note; you can use tamari for gluten-free version.
- Dark soy sauce: Adds color and a richer soy flavor; optional if unavailable.
- Brown or palm sugar: Adds caramel sweetness to balance salty, savory elements.
- Neutral oil: Vegetable or canola oil helps bind the marinade and prevents sticking during cooking.
- Coconut rice: A fragrant side that complements and cools the grilled chicken’s spices.
- Dipping sauces (optional): Nam Jim Jaew or sweet chili sauces add extra flavor dimension.
- Fresh garnishes: Lime wedges, sliced red chili, and cilantro brighten the dish and add freshness.
If you can’t find fresh lemongrass, a tablespoon of lemongrass paste is a decent stand-in but expect a slightly milder aroma. You can swap dark soy sauce for a little more light soy sauce if needed, but dark soy gives that beautiful, rich color you’re after.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Stick blender or food processor: Essential for pureeing the lemongrass and garlic finely into the marinade.
- Mixing bowl: To combine chicken and marinade thoroughly.
- Measuring spoons and cups: Accuracy helps keep the flavor balanced.
- Grill or non-stick pan: Any high-heat cooking surface that can caramelize the chicken evenly.
- Tongs: For flipping chicken safely and easily during cooking.
- Thermometer (optional): To check chicken reaches safe internal temperature (165°F/75°C).
- Serving platters: Display your beautifully grilled Thai chicken and coconut rice.
How to Make Thai Grilled Chicken (Gai Yang) with Lemongrass Marinade and Coconut Rice Recipe
Let’s jump right in—start by preparing your marinade, then marinate the chicken for a few hours or overnight for best flavor. The cooking part is straightforward but pay attention to cooking times to get that perfect golden caramelized crust.
- Blitz the Marinade: Toss the lemongrass slices, garlic cloves, fish sauce, light and dark soy sauces, and brown sugar into a jug. Use a stick blender or food processor to puree everything until smooth and fragrant. If you don’t have a blender, finely grate the lemongrass and garlic and mix well.
- Add Oil and Marinate: Pour the marinade into a bowl, stir in the oil, then add your chicken thighs. Toss them thoroughly so every piece is coated. Cover and refrigerate for at least 3 hours, ideally overnight. If short on time, slice chicken thinly to marinate quickly and cook immediately, like a stir-fry.
- Preheat Your Cooking Surface: Heat a BBQ grill to high or a heavy non-stick pan on your stovetop over high heat.
- Cook the Chicken: Remove chicken from the marinade, discarding excess liquid. Place the thighs on the grill or pan, then immediately lower heat to medium to avoid burning. Cook for 5–6 minutes per side, turning carefully to get even caramelization. Look for a golden-brown crust and juices running clear. An internal temperature of 165°F (75°C) is ideal.
- Rest and Plate: Let the chicken rest for about 3 minutes so juices redistribute. Serve hot with your fragrant coconut rice, lime wedges, sliced red chilies, cilantro, and your favorite dipping sauce for maximum flavor.
Kitchen Wisdom
- Tip 1: Use only the tender white part of lemongrass to avoid woody texture in the marinade.
- Tip 2: Marinating longer enhances flavor but 3 hours is enough for decent penetration.
- Tip 3: Keep heat moderate after placing chicken on grill to avoid charring before cooking through.
- Tip 4: Rest chicken after cooking; it helps lock in juices for moist bites every time.
How to Serve
Flavor Boosters
If you want to turn the flavor up a notch, try finishing the chicken with a drizzle of fresh lime juice right before serving—it adds a tangy punch that brightens the rich marinade. For extra heat, sprinkle sliced fresh red chilies or a dash of chili powder. The optional Nam Jim Jaew dipping sauce, with its smoky-sweet-spicy profile, is a fantastic partner to the chicken. And don’t forget cilantro leaves—they add freshness and color.
Perfect Pairings
This Thai Grilled Chicken (Gai Yang) with Lemongrass Marinade and Coconut Rice Recipe pairs beautifully with light, crisp salads like a cucumber and carrot slaw dressed with lime and fish sauce. A cold Thai iced tea or a crisp, citrusy lager complements the smoky grilled flavors perfectly. For a heartier meal, serve with steamed or grilled vegetables, or even a simple papaya salad on the side.
Presentation Touches
For gatherings, arrange the sliced chicken artfully over a big platter with coconut rice mounded beside it. Scatter fresh herbs, lime wedges, and chili slices on top to make it pop with color. If you’re preparing this for a special occasion, serve with small bowls of different dipping sauces so guests can customize their flavor experience. Leftovers can be packed in airtight containers and make a fantastic lunch the next day.
Variations & Easy Swaps
- Use bone-in, skin-on chicken thighs for more rustic flavor and extra juiciness (cook slightly longer).
- Substitute chicken breasts; pound or slice thin for quick, even cooking but add a little oil to pan or grill.
- Swap fish sauce for soy sauce in vegetarian or pescatarian versions (though flavor will be different).
- Boost aroma by adding fresh kaffir lime leaves or ginger to the marinade for nuanced layers.
- Make the coconut rice dairy-free by using coconut milk and water, no butter needed.
- Add chopped peanuts or toasted sesame seeds as a crunchy garnish for texture contrast.
Make-Ahead, Storage & Reheating
- Marinate chicken up to 24 hours ahead to deepen flavor and save time on cooking day.
- Store cooked chicken in an airtight container in the fridge for up to 3 days.
- Reheat gently in a pan over low-medium heat to prevent drying out, or in a warm oven (around 300°F/150°C) covered with foil.
- Coconut rice keeps well refrigerated for 3-4 days; fluff with a fork before reheating.
FAQs
- Can I use chicken breast instead of thigh? Yes, just slice thin or pound to an even thickness and add a bit of oil during cooking to keep it moist.
- What if I don’t have fresh lemongrass? You can substitute about 1 tablespoon of lemongrass paste, though the flavor will be slightly milder.
- How long should I marinate the chicken? Ideally overnight for maximum flavor, but at least 3 hours works well too.
- Can I grill this chicken in the oven? Yes! Bake at 200°C (400°F) for about 20-25 minutes, turning once and basting with marinade.
- What dipping sauce goes best? Traditional Nam Jim Jaew is perfect, but sweet chili or lime-based sauces also complement the flavors beautifully.
Thai Grilled Chicken (Gai Yang) with Lemongrass Marinade and Coconut Rice Recipe
This Thai Grilled Chicken (Gai Yang) recipe showcases a fragrant and flavorful marinade made with lemongrass, garlic, and fish sauce, delivering juicy and aromatic chicken perfect for grilling or stovetop cooking. Paired with traditional dipping sauces and coconut rice, this dish brings the authentic taste of Thailand’s famous barbecue chicken to your home kitchen with ease.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 1 day 20 minutes
- Yield: 5 servings
- Category: Barbecue
- Method: Grilling
- Cuisine: Thai
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 flavoured 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
- Blitz the Marinade: Place all the marinade ingredients except the oil into 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.
- Marinate the Chicken: Pour the marinade into a bowl, add the oil, and stir to combine. Add the chicken thighs and toss thoroughly to coat. Cover and marinate in the fridge overnight, with a minimum of 3 hours recommended. For quicker cooking, finely slice the chicken, toss in the marinade, and cook immediately as in a stir-fry.
- Preheat and Cook: Heat your outdoor BBQ grill on high or heat a non-stick pan over high heat on the stove. Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill or pan, then immediately turn the heat down to medium to prevent burning. Cook the chicken until golden brown, about 5 to 6 minutes per side, flipping as needed to avoid burning and ensure even cooking.
- Rest and Serve: Let the chicken rest for 3 minutes once cooked. Serve hot alongside steamed coconut rice, garnished with lime wedges, fresh chilies, coriander leaves, and your chosen dipping sauce to maximize flavor.
Notes
- Chicken thighs (boneless, skinless) are preferred as they stay juicy and have enough fat for caramelization. For breasts, slice horizontally or pound to even thickness and add oil during cooking.
- If using bone-in, skin-on pieces, flip frequently and cook longer until fully cooked, or bake at 200°C (400°F) for about 45 minutes, basting for caramelization toward the end.
- Use only the white/pale green part of lemongrass stalks as outer layers are tough. Substitute about 1 tablespoon of lemongrass paste, but expect milder flavor.
- Dark soy sauce can be replaced with more light soy sauce, but avoid replacing light soy sauce with dark due to its stronger flavor.
- For oven cooking, broil/oven grill on a rack at high heat for about 15 minutes, turning for caramelization, or bake at 200°C (375°F) for 20–25 minutes, turning once and basting with marinade at least once.
- Nutrition values are based on chicken only and assume half the marinade is discarded.
