Thai Grilled Chicken (Gai Yang) with Coconut Rice and Nam Jim Jaew Recipe
Introduction
Thai Grilled Chicken, or Gai Yang, is a vibrant and flavorful dish that perfectly balances the aromatic lemongrass and garlic with sweet and savory notes. Juicy and tender, it’s an ideal choice for a summer BBQ or a tasty weeknight dinner.
Ingredients
- 2 lb / 1 kg chicken thigh fillets, skinless and boneless
- 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-flavored oil)
- Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
- Lime sweet chilli sauce
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Coconut rice (to serve)
Instructions
- Step 1: Blitz the marinade ingredients except the oil 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 well.
- Step 2: Pour the mixture into a bowl, add the oil, and stir to combine. 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 in the marinade, and cook like a stir-fry.
- Step 3: Heat an outdoor BBQ grill on high or preheat a non-stick pan over high heat on the stove.
- Step 4: Remove the chicken from the marinade and discard the marinade. Place the chicken on the BBQ or in the pan, then reduce heat to medium to avoid burning the sweet marinade. Cook until golden brown, about 5 to 6 minutes per side. If it begins to burn, flip immediately and continue flipping as needed.
- Step 5: Let the chicken rest for 3 minutes. Serve with a mound of steamy coconut rice, lime wedges, fresh chilies, coriander or cilantro, and your chosen dipping sauce.
Tips & Variations
- Substitute lemongrass stalk with 1 tablespoon of lemongrass paste if fresh lemongrass is unavailable.
- For extra smoky flavor, cook the chicken over charcoal on the grill.
- Marinating longer intensifies flavor and tenderness.
- Use tamari if you need a gluten-free soy sauce option.
- Serve with sliced cucumbers or a simple green salad to balance the richness.
Storage
Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Avoid overheating to keep the chicken juicy. The dipping sauces and garnishes are best served fresh.
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 thighs remain juicier and more forgiving on the grill. If using breasts, monitor cooking time closely to avoid drying out.
Is it necessary to marinate overnight?
Overnight marinating enhances flavor and tenderness, but if short on time, marinate for at least 3 hours or slice the chicken thinly and marinate for 30 minutes for quicker cooking.
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Thai Grilled Chicken (Gai Yang) with Coconut Rice and Nam Jim Jaew Recipe
- Total Time: 3 hours 27 minutes (including minimum marinating time)
- Yield: 4 servings 1x
Description
Thai Grilled Chicken (Gai Yang) is a flavorful and aromatic dish featuring marinated boneless, skinless chicken thigh fillets infused with lemongrass, garlic, and a blend of soy and fish sauces. Grilled to perfection for a deliciously charred exterior and juicy interior, this dish is best served with coconut rice, lime wedges, and traditional Thai dipping sauces for a complete, authentic meal.
Ingredients
Chicken and Marinade
- 2 lb / 1 kg chicken thigh fillets, skinless and boneless
- 1 large lemongrass stalk, white part only, outer layers removed, sliced 5mm thick (or 1 tbsp lemongrass paste as substitute)
- 4 cloves garlic, peeled
- 2 1/2 tbsp fish sauce
- 1 tbsp light soy sauce (or all-purpose soy sauce or tamari)
- 2 tsp dark soy sauce
- 3 tbsp tightly packed brown sugar or palm sugar
- 2 tbsp vegetable oil (canola or any neutral flavored oil)
To Serve
- Nam Jim Jaew (traditional Thai dipping sauce for meat) – recommended
- Lime sweet chili sauce or bottle of sweet chili sauce
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Coconut rice
Instructions
- Blitz Marinade: 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 and mix together.
- Marinate Chicken: Pour the blitzed marinade into a bowl and stir in the oil. Add the chicken fillets and toss well to thoroughly coat them. Cover the bowl and marinate overnight for best flavor; minimally marinate for at least 3 hours. If short on time, thinly slice the chicken, toss with the marinade, and cook immediately as a stir-fry.
- Preheat Grill or Pan: Heat your outdoor BBQ grill on high heat, or place a non-stick pan over high heat on the stove.
- Cook Chicken: Remove chicken from marinade and discard marinade (unless baking in oven, see notes). Place chicken on the hot grill or pan, then reduce heat to medium to prevent burning due to the marinade’s sugar content. Cook for about 5 to 6 minutes on each side until golden brown and cooked through. If burning occurs, flip immediately and feel free to flip repeatedly as needed.
- Rest and Serve: Let the cooked chicken rest for 3 minutes to retain juices. Serve with a serving of steamy coconut rice, lime wedges, garnished with fresh sliced chilies and coriander/cilantro leaves. Pair with Nam Jim Jaew or your preferred sweet chili sauce for dipping.
Notes
- Note 1: Using boneless, skinless chicken thighs ensures juiciness and even cooking.
- Note 2: Fresh lemongrass stalks provide the best flavor, but lemongrass paste can be used as a substitute in equal measure.
- Note 3: When grilling or pan-cooking, discard marinade to prevent flare-ups; if baking the chicken in an oven, you can use leftover marinade as a sauce, but make sure to boil it thoroughly to eliminate bacteria.
- Marinating overnight enhances flavor penetration for best results, though a minimum of 3 hours is adequate.
- This recipe pairs beautifully with coconut rice, which helps balance the savory and spicy flavors of the chicken.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: Thai
Keywords: Thai grilled chicken, Gai Yang, lemongrass chicken, Thai marinade, grilled chicken thighs, Thai street food, coconut rice, Nam Jim Jaew
