This Easy Grilled Thai Chicken, also known as Gai Yang, is all about bold flavors! Marinated in a mix of herbs, spices, and a hint of lime, this chicken is super tasty and juicy.
You’ll love how easy it is to grill—just fire up the barbecue and let the magic happen. Trust me, the aroma will have everyone rushing to the table! 🍗🔥
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs work best for juicy, flavorful results. If you prefer, you can use whole chicken pieces. For a leaner option, skinless chicken breasts are a good alternative, though they may dry out more easily.
Fish Sauce: This adds a salty umami flavor characteristic of Thai cuisine. If you’re avoiding seafood, use soy sauce or tamari for a similar taste. Just keep in mind, the flavor will differ slightly.
Chilies: Thai bird’s eye chilies give a nice kick, but adjust according to your heat preference. If you can’t find them, any small, hot chili like serrano or even red pepper flakes works. For a milder flavor, skip the chilies altogether.
Palm Sugar: This offers a unique sweetness. You can substitute brown sugar, which is readily available. To get that depth of flavor, try mixing brown sugar with a bit of honey.
Cilantro Roots: They add a distinct taste to the marinade, but you can simply use the leaves if you can’t find the roots. Fresh parsley can work too, though it won’t have the same flavor.
How Do I Get the Best Grill Marks and Flavor on My Chicken?
Achieving perfect grill marks and flavor is all about technique. Here’s how to do it:
- Preheat your grill to medium-high heat. This ensures a nice sear when you place the chicken on the grates.
- Oil the grates lightly before grilling. This prevents the chicken from sticking, allowing for easier flipping and better grill marks.
- Place the chicken skin-side down first. This allows the skin to get crispy and helps to lock in moisture.
- Don’t move the chicken around too much. Let it sit undisturbed for about 5-7 minutes to develop those beautiful grill marks.
- Use the reserved marinade to baste during grilling, but only when the chicken is well-cooked to avoid contamination.
With these tips, you’ll be grilling like a pro in no time! Enjoy your meal!
Easy Grilled Thai Chicken (Gai Yang)
Ingredients You’ll Need:
For the Chicken Marinade:
- 4 bone-in, skin-on chicken thighs (or whole chicken cut into parts)
- 4 cloves garlic, minced
- 2 shallots, minced
- 1-2 Thai bird’s eye chilies (optional, adjust to taste), minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon fresh cilantro roots or stems, finely chopped (if available)
- 1 tablespoon fresh lime juice
- 1 teaspoon ground white pepper
- 2 tablespoons vegetable oil or peanut oil
For Serving:
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time for the marinade and chicken, plus at least 1 hour for marinating (or up to overnight for more flavor). Grilling takes about 15 minutes. All together, you’re looking at a delightful meal ready in about 1 hour and 25 minutes if you marinate for an hour.
Step-by-Step Instructions:
1. Make the Marinade:
In a large mixing bowl, combine the minced garlic, shallots, chilies, fish sauce, soy sauce, oyster sauce, palm sugar, cilantro roots or stems, lime juice, white pepper, and vegetable oil. Mix well until everything is combined into a fragrant marinade.
2. Marinate the Chicken:
Place the chicken thighs (or other chicken parts) into a large bowl or ziplock bag. Pour the marinade over the chicken pieces, making sure each one is well-coated. Seal or cover and refrigerate for at least 1 hour, or preferably for 3-4 hours or overnight.
3. Prepare the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates with a paper towel dipped in oil to help prevent sticking.
4. Grill the Chicken:
Take the chicken out of the marinade and let the excess drip off, while reserving the marinade. Place the chicken skin-side down first on the grill. Grill for about 5-7 minutes until the skin is crispy and golden with nice grill marks.
5. Flip and Cook Further:
Carefully flip the chicken over and continue grilling for another 5-7 minutes. You can occasionally baste the chicken with the reserved marinade, but only after ensuring the chicken is well cooked to avoid contamination.
6. Check for Doneness:
Make sure the chicken is cooked through by checking the internal temperature, which should reach 165°F (74°C). The juices should run clear when pierced.
7. Rest and Serve:
Once done, remove the chicken from the grill and let it rest for a few minutes to keep the juices locked in. Garnish with fresh cilantro, and serve with lime wedges on the side for squeezing over the chicken.
Enjoy your flavorful Easy Grilled Thai Chicken (Gai Yang) alongside sticky rice or a fresh salad for a delicious meal!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Instead?
Yes, you can use boneless, skinless chicken thighs or breasts for this recipe. Just be aware that the cooking time will be shorter—about 4-6 minutes on each side. Be sure to check that the internal temperature reaches 165°F (74°C) for safety!
How Can I Adjust the Spice Level?
If you prefer a milder dish, simply omit the Thai bird’s eye chilies from the marinade. Alternatively, you can reduce the number of chilies or use a milder variety like jalapeños. For those who enjoy more heat, feel free to add extra chilies or a dash of chili flakes in the marinade!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently in the microwave or in a skillet over low heat, keeping an eye to avoid drying out the chicken.
Can I Make the Marinade Ahead of Time?
Absolutely! You can make the marinade a day in advance and store it in the refrigerator. Simply add the chicken when you’re ready to marinate, giving it plenty of time to absorb those delicious flavors.
