Gai Yang Recipe (Thai Grilled Chicken)
The smoky, chargrilled aroma of “Gai Yang” or Thai grilled chicken always takes me back to roadside stalls in Northeast Thailand. We have what we call,” Gai Yang Khao Suan Kwang ” where the chicken sizzles over charcoal and the air smells like heaven. I grew up eating this with sticky rice and “spicy”Nam Jim Jeaw” dipping sauce, and now I make a simplified, weeknight-friendly version at home using boneless, skin-on chicken thighs. It’s gluten-free, easy to prep, and still packs all the bold, herbaceous flavor I crave.
What Does Gai Yang Taste Like?
Thai grilled chicken is savory, smoky, and full of bold Thai flavors. The marinade blends garlic, cilantro roots or stems, ginger, fish sauce, and lemongrass, giving the chicken a deeply aromatic, slightly sweet, and umami-packed profile. When grilled, the chicken develops crispy edges and juicy tenderness with a subtle char.
How to Make Thai Grilled Chicken
- Prep the Chicken : Debone the chicken thighs and keep the skin on. Use a fork to gently poke the meat so the marinade can soak in better. Deboning the chicken will also lessen the cooking time and helps the marinade to penetrate faster.
- Make the Marinade : Blend garlic, ginger, cilantro stems or roots (optional), lemongrass, fish sauce, coconut sugar, ground pepper, and a little bit of water into a smooth paste. Massage into the chicken and marinate for at least 20 minutes.
- Cook the Chicken : Grill the chicken on a pan, charcoal grill, or bake on a rack. For busy nights, I air fry it. This makes it fast, easy, and just as flavorful as grilling.
- Serve and Enjoy : Let the chicken rest a few minutes before slicing. Serve with sticky rice and Thai dipping sauce or green papaya salad for the full Gai Yang experience.
Related Recipes
- Khao Niew (Sticky Rice) : A classic Thai staple made from glutinous rice that’s steamed until soft and chewy. It’s the perfect companion to grilled meats like Gai Yang and is traditionally eaten with your hands.
- Som Tam (Green Papaya Salad) : A spicy or mild, tangy, and slightly sweet salad made from shredded green papaya, lime juice, fish sauce, chilies, and peanuts. It adds a fresh, crunchy contrast to the savory grilled chicken.
- Nam Jim Jeaw (Northeastern Thai Dipping Sauce) : A bold, smoky dipping sauce made with fish sauce, tamarind paste or lime juice, toasted rice powder, and chili flakes. It’s tangy, a little bit spicy, and adds the perfect punch to grilled meats.
- Moo Ping (Thai Grilled Pork Skewers) : Juicy, marinated pork grilled on skewers, often served for breakfast with sticky rice. It’s sweet, savory, and packed with Thai street food flavor.
- Weeping Tiger (Grilled Steak with Dipping Sauce) : A grilled beef dish served with Nam Jim Jeaw.
Gai Yang Recipe (Thai Grilled Chicken)
Enjoy Thai flavors with this easy Gai Yang recipe! A gluten-free, weeknight-friendly version using juicy boneless, skin-on chicken thighs.
Equipment
- 1 air fry (or grill or skillet)
Ingredients
- 1 – 1.5 lb boneless and skin on chicken thigh (4 -6 pieces)
- 2 tbsp lemongrass (or 1 stalk) (You can also use frozen lemongrass.)
- 2 tbsp minced garlic (6-8 cloves)
- 1 tbsp minced ginger (or 1 big knob)
- 2 tbsp fish sauce
- 2 tbsp coconut sugar (or granulated monk fruit for keto friendly)
- 1 tsp ground pepper (preferably white pepper)
- 4 stems (or 1 cilantro root optional)
- ¼ cup water
Instructions
- Prepare the chicken : Debone the chicken thighs if not already boneless and keep the skin on. Cut along the sides of the bone. Gently scrape the meat away from the bone. Use a fork to poke the flesh all over so the marinade can penetrate deeply.
- Make the Marinade : Blend garlic, ginger, cilantro roots or stems (optional), lemongrass, fish sauce, coconut sugar, and ground pepper into a smooth paste. Massage into the chicken and marinate for at least 20 minutes.
Grill The Chicken : Skin Side Down First.
- Air Fryer: Cook at 360°F (182°C) for 18–20 minutes.Grill: Grill over medium heat for about 7-8 minutes per side.Oven: Bake at 375°F (190°C) for 25–30 minutes. Line a baking sheet with foil, place a rack on top, and arrange the chicken skin-side down. Flip halfway through for even browning.
- Serve hot with sticky rice and your favorite dipping sauce. Mine is Nam Jim Jeaw.
Notes
Note :
I sincerely thank you for visiting my blog and I appreciate you checking out my passion – recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me. Note 2: You can’t over cook chicken thigh but using medium or medium low heat helps the chicken skin not burn before the meat cooks.
I sincerely thank you for visiting my blog and I appreciate you checking out my passion – recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me. Note 2: You can’t over cook chicken thigh but using medium or medium low heat helps the chicken skin not burn before the meat cooks.
Tried this recipe?Let us know how it was!
