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.