Name: Thai Grilled Chicken (Gai Yang)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 5 servings
Cuisine: Greek
Ingredients: 2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1)); 1 large lemongrass stalk (, white part only, reedy outer layers removed, sliced 5mm / 1/5" thick (Note 2 tube paste sub)); 4 cloves garlic (, peeled (whole)); 2 1/2 tbsp fish sauce; 1 tbsp light soy sauce (, or any all-purpose soy or tamari (Note 3)); 2 tsp dark soy sauce ((Note 3)); 3 tbsp (tightly packed) brown sugar or palm sugar; 2 tbsp oil (, vegetable, canola, or any other neutral flavoured oil); Nam Jim Jaew (- traditional Thai Dipping Sauce for meat *RECOMMENDED*); Lime Sweet Chilli Sauce; Bottle of sweet chilli sauce; Lime wedges; Red chili (, finely sliced (optional)); Cilantro / coriander leaves ((optional)); Coconut rice

From the Cook

1/5

Thai Grilled Chicken (Gai Yang)

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Blitz - Place Marinade ingredients EXCEPT oil in a jug just large enough to fit the head of a stick blender. Blitz until lemongrass and garlic is fully pureed. (No stick blender? Finely grate lemongrass and garlic, then mix)

Marinate - Pour in a bowl. Add oil, stir. Add chicken, toss to thoroughly coat. Cover and marinate overnight (my bare minimum is 3 hours). No marinating time? Finely slice, toss in marinade then cook like a stir-fry.

Heat the outdoor BBQ grill on high or a non stick pan over high heat on the stove.

Cook - Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3). Put chicken on the BBQ or in the pan, then turn heat down to medium (sweet marinade = prone to burning). Cook the chicken until golden brown - around 5 to 6 minutes on each side. (If it burns, flip straight away. You can flip repeatedly, as needed.)

Rest and serve - Rest for 3 minutes. Serve alongside a mound of steamy coconut rice with lime wedges, garnished with fresh chilies and coriander/cilantro, and your chosen sauce.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Lemongrass Magic 🌿
Bruise the lemongrass stalk with the back of a knife before chopping to release its essential oils and maximize flavor in the marinade.
Marinade Penetration Technique 💦
Score the chicken thighs lightly with a sharp knife to help the marinade penetrate deeper, ensuring more intense flavor throughout the meat.
Grill vs. Stovetop Pro Tip 🍳
If using a stovetop, use a cast-iron skillet or grill pan to create those authentic char marks and capture the BBQ-like flavor profile.
Sugar Caramelization Trick 🍯
Watch the sugar in the marinade carefully when grilling to prevent burning - it can quickly go from beautifully caramelized to bitter and burnt.
Dipping Sauce Harmony 🥢
Prepare the Nam Jim Jaew or sweet chili sauce at least 30 minutes before serving to allow the flavors to meld and develop complexity.