Description
Smoky, juicy, and packed with bold Thai flavors, this Gai Yang grilled chicken is marinated in a fragrant blend of lemongrass, garlic, fish sauce, and herbs, then grilled to sticky, charred perfection.
Ingredients
Scale
- 2 pounds chicken thighs
- 6 cloves garlic, minced
- 2 tablespoons chopped cilantro root or stems
- 1 teaspoon white pepper
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 stalk lemongrass, finely chopped
- Juice of 1 lime
- 1 red chili, sliced (optional)
- 1 teaspoon sesame seeds
- Microgreens or cilantro leaves, for garnish
Instructions
- Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- In a mixing bowl, whisk together garlic, cilantro root, white pepper, fish sauce, soy sauce, oyster sauce, brown sugar, lemongrass, and lime juice.
- Place chicken thighs in a zip-top bag or shallow dish and pour the marinade over. Massage to coat, cover, and marinate for at least 4 hours or overnight.
- Remove chicken from marinade and let sit at room temperature while grill heats.
- Grill chicken skin-side down first, about 6–7 minutes per side, until charred and fully cooked, basting with reserved marinade during grilling.
- Transfer to a serving plate. Sprinkle with sesame seeds, red chili slices, and garnish with microgreens or cilantro.
- Serve with sticky rice, papaya salad, or grilled vegetables.
Notes
- Let the chicken rest for a few minutes before serving to retain its juices.
- Add coconut milk to the marinade for a creamier variation.
- Use boneless thighs for quicker cooking but watch carefully to prevent drying out.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
Keywords: Thai Chicken, Gai Yang, Grilled Chicken, Thai BBQ, Thai Street Food