gai yang

Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!

Thai Grilled Chicken (Gai Yang)

lemongrass

cilantro ((also known

shallots ((chopped; 35 grams))

garlic ((chopped; 35 grams))

vegetable oil ((30 ml))

sugar ((or light brown sugar; 25 grams))

salt ((or

black pepper

soy sauce

Thai sweet soy sauce ((or black soy sauce))

fish sauce

turmeric powder ((optional))

chicken ((about 5-6 pounds; 2.2-2.6 kg))

sugar ((or light brown sugar; 12 grams))

water

tamarind paste

toasted sticky rice ((kao khua; ground to a powder, optional))

cilantro ((chopped))

scallions ((chopped))

chili flakes ((or fresh Thai chili peppers, optional))

Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.

Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.

You can butterfly or spatchcock your chicken for grilling like it’s done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they’d cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).

The next day, take the chicken out 1 to 2 hours before you’re ready to grill.

Marinate the chicken:

In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.

Make the sauce:

Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.

Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

Cook the chicken:

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Top 1 gai yang recipes from across the web

The most viewed gai yang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai Grilled Chicken (Gai Yang)

The most viewed gai yang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine