Thai Grilled Chicken Gai Yang Recipe

My First Taste of Sunshine

I tried this chicken on a trip to Thailand. It was sold from a tiny cart on a hot street. The smell was smoky, sweet, and just a little bit spicy. I took one bite and felt like I was tasting sunshine. I still smile thinking about it.

I came home and tried to make it myself. My first try was not good. I learned the marinade is the secret. It makes the chicken tender and full of flavor. This matters because good food is about sharing joy, not just filling a plate.

The Magic is in the Marinade

Do not rush this part. The chicken needs a long, cozy bath in the sauce. I mix lemongrass, garlic, and fish sauce in my old jug. Then I add the sugar and oil. Doesn’t that smell amazing already?

Let it sit overnight if you can. The flavors will walk right into the chicken. This matters because patience in cooking is a gift you give yourself. The wait makes the first bite so much better.

*Fun fact: Lemongrass isn’t really grass. It’s a herb that grows in tall, stiff stalks!*

Cooking with a Watchful Eye

Use a hot grill or a good pan. The sugar in the marinade can burn. So watch it like a grandma watching toddlers near a pond. If it looks dark, just flip it.

Do not toss the chicken right away. Let it rest for a few minutes after cooking. This keeps all the tasty juices inside. What’s your favorite way to cook chicken? On a grill, in a pan, or in the oven?

The Perfect Plate

This chicken needs friends on the plate. I always make fluffy coconut rice. The creamy rice is perfect with the tangy chicken. Add a big squeeze of lime over the top. It makes everything sing.

You need a dipping sauce too. The traditional one is called Nam Jim Jaew. It is sour, spicy, and a little sweet. It ties the whole meal together. Which sauce do you think you would like best?

Your Turn in the Kitchen

This recipe seems fancy but it is simple. It uses just one bowl for the marinade. The blender does the hard work of chopping. My grandkids love to press the blender button. It makes a wonderful noise.

I hope you try it. Cooking new things is like making a new friend. You learn and grow. Tell me, what is a food that reminds you of sunshine or a happy trip?

Ingredients:

Ingredient	Amount	Notes
Chicken thigh fillets	2 lb / 1 kg	skinless, boneless (Note 1)
Lemongrass stalk (white part only)	1 large	sliced, reedy layers removed (Note 2 tube paste sub)
Garlic	4 cloves	peeled, whole
Fish sauce	2 1/2 tbsp
Light soy sauce	1 tbsp	or any all-purpose soy or tamari (Note 3)
Dark soy sauce	2 tsp	(Note 3)
Brown sugar or palm sugar	3 tbsp (tightly packed)
Oil (neutral flavoured)	2 tbsp	vegetable, canola, etc.
Nam Jim Jaew (Sauce)	To serve	traditional Thai Dipping Sauce *RECOMMENDED*
Lime Sweet Chilli Sauce (Sauce)	To serve	quick to make (optional)
Sweet chilli sauce (Sauce)	To serve	bottled (optional)
Lime wedges (Garnish)	To serve
Red chili (Garnish)	To serve	finely sliced (optional)
Cilantro / coriander leaves (Garnish)	To serve	(optional)
Coconut rice (Side)	To serve

My Thai Grilled Chicken Adventure

Hello, my dear! It’s Chloe. Let’s talk about my favorite grilled chicken. I first tried it on a hot Bangkok street. The smell was incredible, smoky and sweet. I knew I had to make it at home. Now it’s a family favorite. We eat it on the porch in summer. Doesn’t that sound lovely?

This recipe is simpler than it looks. The secret is in the marinade. It makes the chicken so tender and flavorful. I still laugh at that first time I made it. I used the whole lemongrass stalk! The tough green part is no good. We learn as we go, don’t we? Let me walk you through it.

Step 1: Let’s make the magic paste. Put everything except the oil in a jug. Use your stick blender. Blitz it until it’s all smooth and fragrant. Doesn’t that smell amazing? It’s the heart of the dish. If you don’t have a blender, just grate everything finely. It works just as well.

Step 2: Now, stir in the oil. Pour it all into a bowl. Add your chicken pieces. Use your hands to toss and coat every piece. This is the fun part! Cover the bowl and put it in the fridge. Let it sleep overnight if you can. (My hard-learned tip: three hours is okay, but overnight is dreamy).

Step 3: Time to cook! Heat your grill or a pan nice and hot. Take the chicken out of the marinade. Please toss that leftover marinade away. We don’t use it now. Lay the chicken on the grill. Turn the heat down to medium. The sugar can burn quickly. I learned that the hard way!

Step 4: Cook for about five minutes each side. You want it golden and beautiful. If you see black spots, just flip it. You can flip it more than once. No rules here! When it’s done, let it rest for three minutes. This keeps all the juices inside. Do you rest your meat before cutting? Share below!

Step 5: Serve it up! I love it with coconut rice. Add lime wedges and fresh cilantro. A little sliced red chili looks pretty. Don’t forget your chosen sauce on the side. My grandson loves the sweet chili one. I hope your family loves it as much as mine does.

Cook Time: 12-15 minutes
Total Time: 3 hours 15 minutes (plus marinating)
Yield: 4-6 servings
Category: Dinner, Grilling

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are three ways to play. I think cooking should be fun, don’t you?

Veggie Party Skewers. Use big chunks of tofu and bell peppers. Marinade them the same way. Grill until they get nice little char marks. So good!

Extra Spicy Firecracker. Add two chopped Thai bird’s eye chilies to the marinade. It will wake up your taste buds! Have a glass of milk ready.

Summer Citrus Zing. Add the zest and juice of one lime to the marinade. It makes everything taste brighter and fresher. Perfect for a picnic.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Presentation is part of the joy. I love a colorful plate. Serve your chicken over a mound of fluffy coconut rice. Scatter lots of cilantro on top. Add lime wedges for squeezing. A little bowl of sauce for dipping is a must.

For drinks, I have two ideas. A cold, crisp lager beer pairs beautifully with the smoky flavors. For a non-alcoholic treat, try sparkling limeade. It’s sweet, tart, and so refreshing. Which would you choose tonight?

Keeping Your Gai Yang Tasty for Days

Let’s talk about storing this lovely chicken. Cool it completely first. Then tuck it into an airtight container. It will be happy in your fridge for three days. You can also freeze it for up to three months. I wrap each piece in foil first. Then I pop them all in a freezer bag.

To reheat, I use my oven. I set it to a low heat, around 300°F. I add a splash of water to the dish. This keeps the chicken from drying out. It takes about 15 minutes. I once reheated it too fast in the microwave. The chicken got a bit tough! Slow and gentle is the key.

Batch cooking this is a smart move. Double the marinade and chicken on Sunday. You’ll have meals ready for busy weeknights. This matters because a good meal should bring joy, not stress. Have you ever tried storing it this way? Share below!

Fixes for Common Grilling Hiccups

First, a burnt outside but raw inside. Your heat is too high. Start with a hot grill. Then turn it down to medium. This lets the inside cook through. I remember when I first made this. I was too impatient! I learned that good flavor needs patience.

Second, the marinade not sticking. Pat your chicken thighs dry first. A wet chicken won’t hold the flavors. This matters because the marinade is where the magic lives. It gives the chicken its special Thai taste.

Third, the chicken is dry. Do not skip the resting step. Let it sit for three minutes after cooking. The juices will settle back in. This matters for a tender, juicy bite every time. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Use tamari instead of regular soy sauce. Then it is gluten-free.

Q: Can I make it ahead? A: Yes! Marinate the chicken overnight. The flavor gets even better.

Q: What if I don’t have lemongrass? A: Use two tablespoons of prepared lemongrass paste from a tube. *Fun fact: Lemongrass is a common plant in Thai gardens.*

Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl for marinating.

Q: Is the sauce optional? A: The chicken is great alone. But a dipping sauce makes it a party. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It always reminds me of summer evenings. The smell of grilling fills the air. I would love to see your creation. Sharing food is a way of sharing happiness.

Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I look at every single photo. It makes my day.

Happy cooking! —Chloe Hartwell.