Uploaded November 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/thai-grilled-chicken-gai-yang
This Thai Chicken recipe is an easy way to make Gai Yang at home, Thailand’s famous barbecue chicken. It uses a fragrant Thai marinade that delivers street-stall delicious – without pounding pastes, lighting coals or wrestling a whole chicken! Cook on the stove though it's especially great on the BBQ.
Enjoy! - Nagi x
-------------------
Thai Street-food Chicken (Gai Yang)
An easy home-version of Gai Yang! This one’s all about the aromatic marinade. Use a stick blender to make it quickly, rather than pounding in a mortar and pestle!
2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
MARINADE
1 large lemongrass stalk , white part only, reedy outer layers removed, sliced 5mm / 1/5" thick
4 cloves garlic , peeled (whole)
2 1/2 tbsp fish sauce
1 tbsp light soy sauce, or any all-purpose soy (or tamari for GF)
2 tsp dark soy sauce (sub with more light soy)
3 tbsp (tightly packed) brown sugar or palm sugar (shaved)
2 tbsp oil, vegetable, canola, or any other neutral flavoured oil
THAI DIPPING SAUCE** (Nam Jim Jaew) – mix and set aside 30 min:
1 tbsp tamarind puree / paste*
2 tbsp fish sauce
2 tbsp lime juice (sub 1 1/2 tbsp rice vinegar)
2 tbsp brown sugar or palm sugar (shaved)
1 tbsp hot water
1 tsp garlic, very finely minced with a knife
1 1/2 tbsp green onion, very finely minced with a knife
1 tbsp eschalots, very finely minced with a knife (French onions, US: shallots)
1/2 – 2 tsp red Birds Eye chilli or Thai chilli, deseeded, very finely minced with a knife – optional (can also use red chilli flakes)
GARNISHES / serving:
Coriander/cilantro leaves, sliced red chilli, lime wedges, coconut rice
1. Blitz marinade ingredients except oil using a stick blender until lemongrass is pureed, then stir in oil. (No stick blender? Grate lemongrass and garlic, then stir with everything). Coat chicken, marinade overnight (minimum 3 hrs).
2. Preheat stove or BBQ (grills) on high. Add chicken then turn heat down to medium. Cook 5 – 6 minutes each side until caramelised, taking care not to burn. Rest 3 – 5 minutes before serving! Goes brilliantly with coconut rice, else jasmine rice.
COCONUT RICE RECIPE recipetineats.com/fluffy-coconut-rice
HOW TO COOK JASMINE RICE recipetineats.com/how-to-cook-jasmine-rice
* Sub with 2 tsp ketchup (right colour & texture) + extra squeeze of lime juice
** Even plain sweet chilli sauce from bottle is great!
Recipe ⬇️ or print: recipetineats.com/thai-grilled-chicken-gai-yang
This Thai Chicken recipe is an easy way to make Gai Yang at home, Thailand’s famous barbecue chicken. It uses a fragrant Thai marinade that delivers street-stall delicious – without pounding pastes, lighting coals or wrestling a whole chicken! Cook on the stove though it's especially great on the BBQ.
Enjoy! - Nagi x
-------------------
Thai Street-food Chicken (Gai Yang)
An easy home-version of Gai Yang! This one’s all about the aromatic marinade. Use a stick blender to make it quickly, rather than pounding in a mortar and pestle!
2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
MARINADE
1 large lemongrass stalk , white part only, reedy outer layers removed, sliced 5mm / 1/5" thick
4 cloves garlic , peeled (whole)
2 1/2 tbsp fish sauce
1 tbsp light soy sauce, or any all-purpose soy (or tamari for GF)
2 tsp dark soy sauce (sub with more light soy)
3 tbsp (tightly packed) brown sugar or palm sugar (shaved)
2 tbsp oil, vegetable, canola, or any other neutral flavoured oil
THAI DIPPING SAUCE** (Nam Jim Jaew) – mix and set aside 30 min:
1 tbsp tamarind puree / paste*
2 tbsp fish sauce
2 tbsp lime juice (sub 1 1/2 tbsp rice vinegar)
2 tbsp brown sugar or palm sugar (shaved)
1 tbsp hot water
1 tsp garlic, very finely minced with a knife
1 1/2 tbsp green onion, very finely minced with a knife
1 tbsp eschalots, very finely minced with a knife (French onions, US: shallots)
1/2 – 2 tsp red Birds Eye chilli or Thai chilli, deseeded, very finely minced with a knife – optional (can also use red chilli flakes)
GARNISHES / serving:
Coriander/cilantro leaves, sliced red chilli, lime wedges, coconut rice
1. Blitz marinade ingredients except oil using a stick blender until lemongrass is pureed, then stir in oil. (No stick blender? Grate lemongrass and garlic, then stir with everything). Coat chicken, marinade overnight (minimum 3 hrs).
2. Preheat stove or BBQ (grills) on high. Add chicken then turn heat down to medium. Cook 5 – 6 minutes each side until caramelised, taking care not to burn. Rest 3 – 5 minutes before serving! Goes brilliantly with coconut rice, else jasmine rice.
COCONUT RICE RECIPE recipetineats.com/fluffy-coconut-rice
HOW TO COOK JASMINE RICE recipetineats.com/how-to-cook-jasmine-rice
* Sub with 2 tsp ketchup (right colour & texture) + extra squeeze of lime juice
** Even plain sweet chilli sauce from bottle is great!
