This Easy Thai Grilled Chicken, or Gai Yang, is full of flavor and super easy to make! Just marinate juicy chicken in tasty spices and then grill it to perfection.
I love how the sweet and savory flavors come together beautifully. It’s perfect for summer barbecues or quick weeknight dinners. Plus, your grill will love you for it! 😄
Key Ingredients & Substitutions
Whole Chicken: I recommend using a whole chicken for the best flavor. If you’re short on time, chicken thighs or breasts work well, too. Just adjust the cooking time as needed since smaller pieces cook faster!
Lemongrass: This gives a wonderful citrus flavor. If you can’t find fresh lemongrass, use the zest of a lime or lemon instead, though it won’t be as fragrant.
Cilantro Roots: These add authentic flavor, but if you don’t have them, just use the stems or skip them altogether. Fresh cilantro leaves are also a lovely garnish!
Fish Sauce: This gives depth to the marinade. If you want a vegetarian option, consider soy sauce or coconut aminos as a substitute.
How Do I Achieve the Perfect Grilled Chicken?
Grilling chicken to perfection starts with the marinade and the right cooking technique. The marinade should soak into the chicken for at least 2 hours or ideally overnight, as this enhances the flavor and tenderness. Here’s how to grill it well:
- Preheat your grill on medium-high heat, and don’t forget to oil the grates to prevent sticking.
- Place the chicken with the skin side down first; this helps keep it juicy. Cook each side for about 6-8 minutes, flipping only when it’s properly browned.
- To keep it flavorful, baste the chicken with leftover marinade during grilling. This adds moisture and enhances the flavors!
Adjust cooking times based on the size of your chicken pieces to ensure everything is cooked through without drying it out.
How to Make Easy Thai Grilled Chicken (Gai Yang)
Ingredients You’ll Need:
For The Chicken:
- 2 lbs (about 1 kg) whole chicken, split in half or cut into large pieces (legs, thighs, wings)
- 4 cloves garlic, minced
- 2 stalks lemongrass, white part only, finely chopped
- 1 tbsp fresh ginger, minced
- 2 tbsp cilantro roots or stems, chopped (optional)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp palm sugar or brown sugar
- 1 tsp ground white pepper
- 2 tbsp vegetable oil (optional, for marinade)
- Juice of 1 lime
For The Dipping Sauce (Nam Jim Jaew):
- 2 tbsp toasted rice powder (optional: crush toasted sticky rice finely)
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp chili flakes (adjust to taste)
- 1 tsp palm sugar
- 1 tbsp chopped cilantro
For The Sweet Chili Dipping Sauce (optional):
- Store-bought Thai sweet chili sauce garnished with chopped cilantro
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of preparation time and needs to marinate for at least 2 hours, or ideally overnight. When you’re ready to grill, plan for about 15-20 minutes of grill time. Overall, you’re looking at a total of about 2 hours and 40 minutes including marinating and grilling. Perfect for a weekend cookout!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a good-sized bowl, mix together the minced garlic, chopped lemongrass, minced ginger, cilantro roots (if you’re using them), fish sauce, soy sauce, oyster sauce, palm sugar, ground white pepper, and vegetable oil. Stir well until all the ingredients are combined and the sugar has dissolved.
2. Marinate the Chicken:
Take the marinade and generously rub it all over the chicken pieces. Make sure to get it under the skin for the best flavor. Once coated, squeeze the juice of 1 lime over the chicken. Cover the bowl with plastic wrap or transfer the chicken to a ziplock bag and refrigerate. Let it marinate for at least 2 hours, but overnight works even better for a rich taste.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. To prevent the chicken from sticking, oil the grill grates lightly.
4. Grill the Chicken:
Place the marinated chicken on the grill with the skin side down. Grill each side for about 6-8 minutes, or until fully cooked with nice char marks. Use a meat thermometer if you have one to make sure the chicken reaches 165°F (75°C). Flip as necessary and consider basting with leftover marinade for extra flavor during grilling.
5. Make the Dipping Sauce (Nam Jim Jaew):
While your chicken is grilling, prepare the dipping sauce. In a small bowl, mix together the toasted rice powder (if using), fish sauce, lime juice, chili flakes, and palm sugar. Stir in the chopped cilantro and mix until everything is well combined.
6. Serve:
Once the chicken is cooked and juicy, take it off the grill and arrange it on a serving platter. Serve hot with the Nam Jim Jaew sauce on the side and optionally add a bowl of sweet chili sauce garnished with cilantro. Perfect with some sticky rice or a fresh salad!
Enjoy your Easy Thai Grilled Chicken (Gai Yang) with family and friends. It’s bursting with flavors and perfect for any occasion!
FAQ for Easy Thai Grilled Chicken (Gai Yang)
Can I Use Chicken Breasts Instead of a Whole Chicken?
Yes, you can definitely use chicken breasts or thighs! Just remember that cooking times will be shorter. Grill boneless chicken breasts for about 4-6 minutes per side, checking for an internal temperature of 165°F (75°C).
How Long Can I Marinate the Chicken?
You can marinate the chicken for anywhere between 2 hours to up to 24 hours in the refrigerator. For the best flavor, aim for at least overnight!
Can I Make the Dipping Sauce Ahead of Time?
Absolutely! The dipping sauce can be made a day in advance. Just store it in an airtight container in the refrigerator. Stir it well before serving as the ingredients may settle.
How Do I Store Leftover Grilled Chicken?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the grill or in the microwave to maintain moisture.
