Name: Thai Grilled Chicken (Gai Yang) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 27 min
Cuisine: Thai
Ingredients: 2 lb / 1 kg chicken thigh fillets, skinless and boneless; 1 large lemongrass stalk, white part only, sliced 5mm thick; 4 cloves garlic, peeled; 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 or canola oil); 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

Ingredients

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

1 large lemongrass stalk (white part only, reedy outer layers removed, sliced 5mm thick)

4 cloves garlic (peeled)

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)

Nam Jim Jaew (traditional Thai dipping sauce for meat – recommended)

Lime sweet chili sauce

Bottle of sweet chili sauce

Lime wedges

Red chili (finely sliced, optional)

Cilantro / coriander leaves (optional)

Coconut rice

Instructions

Step 1: Place all 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 well.

Step 2: Pour the marinade into a bowl and stir in the oil. Add the chicken and toss to thoroughly coat. Cover and marinate overnight, or at least 3 hours. If short on time, finely slice the chicken, toss it in the marinade, and cook it like a stir-fry.

Step 3: Heat your outdoor BBQ grill on high or warm a non-stick pan over high heat on the stove.

Step 4: Remove the chicken from the marinade and discard the marinade (unless baking in the oven—see note). Place the chicken on the BBQ or in the pan, then reduce the heat to medium to prevent burning due to the sweet marinade. Cook until golden brown, about 5 to 6 minutes on each side. If the chicken starts to burn, flip it immediately. You can flip repeatedly as needed.

Step 5: Let the chicken rest for 3 minutes. Serve with a mound of steamy coconut rice, lime wedges, fresh sliced chilies, cilantro or coriander leaves, and your choice of dipping sauce.

Tips & Variations

Using a stick blender makes the marinade smoother, but finely grating lemongrass and garlic works well if you don’t have one.

Adjust sweetness by using brown sugar or palm sugar based on preference — palm sugar offers a more authentic Thai flavor.

If short on time, slice the chicken thinly and stir-fry with the marinade instead of grilling.

For more heat, garnish with extra fresh chilies or add chili flakes to the marinade.

Pair the grilled chicken with traditional Nam Jim Jaew sauce for an authentic taste or use a sweet chili sauce for a milder, sweeter dip.

FAQs

Can I use bone-in chicken instead of boneless thighs?

Yes, bone-in chicken can be used but will require longer cooking time. Grill on medium heat until cooked through and the internal temperature reaches 165°F (74°C).

Is lemongrass paste a good substitute?

Lemongrass paste can be used instead of fresh lemongrass for convenience. Use about 1 to 2 tablespoons of paste to substitute one stalk, adjusting to taste.