thai grilled chicken

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:

This Thai grilled chicken recipe features a spicy lemongrass marinade. Use boneless chicken thighs and you can make this flavorful Asian BBQ in less than 45 minutes!

Thai Gai Yang Chicken

lbs boneless skinless chicken thighs

lemongrass paste

garlic (smashed and minced)

lime juice

tsp red chili flakes

tbsp fish sauce

Chinese cooking wine (sherry

tsp sesame oil

brown sugar

tbsp honey

tsp white pepper

Lime wedges

sesame seeds

Red Fresno or Jalapeño chile (finely sliced)

Cilantro leaves

Whisk together the marinade ingredients. Add the chicken to a Ziploc bag and pour in marinade. Massage to spread the marinade over all the chicken and marinate for 45 minutes tops.

Get grill to medium high (350°F). Remove chicken from the marinade and set aside.

Cook the chicken for 3-4 minutes each side. Baste with marinade before turning. (SEE NOTES for grilling times).

Remove from grill and allow to rest for a few minutes before garnishing with sesame seeds, fresh chiles, cilantro and serve with lime wedges and steamed rice.

https://content.jwplatform.com/videos/KD1RSbsU.mp4

Gai Yang Chicken is a Thai grilled chicken recipe featuring a spicy lemongrass marinade. Use boneless chicken thighs and you can make this flavorful Asian BBQ in less than 45 minutes!

Thai Grilled Chicken (Gai Yang) is a popular Thai street food.  This Thai barbecue chicken recipe uses chicken thighs, which are meaty and perfect for cooking in the Instant Pot, because they stay moist.  Finishing on the grill and glazing with Thai sweet chili sauce gives the chicken a spicy-sweet barbecue flavor that’s irresistible! The Thai Chicken thighs are made in the Instant Pot and finished on the grill. [Grill-only instructions also included.]

Thai Grilled Chicken Thighs

Tbsp Thai black soy sauce

Tbsp fish sauce

lemon juice

Tbsp lime juice

Tbsp brown sugar

garlic

Tbsp cilantro ((stems, packed) chopped fine)

chicken thighs (bone-in)

Tbsp Thai sweet chili sauce

green onions (thinkly sliced, for garnish)

cilantro leaves (chopped, for garnish)

For the marinade, whisk together soy sauce, sweet dark soy sauce, fish sauce, lemon juice, lime juice, white pepper, brown sugar, garlic, and cilantro stems in a medium bowl.

Place chicken thighs in a large bowl and pour in the marinade.  Marinate for at least 30 minutes, preferably 4 hours to overnight.

Transfer chicken and marinade to the Instant Pot inner pot.

Pressure cook for 9 minutes on High Pressure.

Do a quick release of pressure (QR). [Read More: The Different Pressure Release Methods]

Using a slotted spoon or tongs, transfer chicken from Instant Pot to a large bowl.  Empty cooking liquid into the same bowl.

Let the chicken thighs sit in the juices while you prepare your grill.

Preheat the grill to 350 degrees Fahrenheit.

Grill chicken for just enough time to get sear marks on both sides, and to give it a grilled look and flavor, about 4 minutes per side.

Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce using a basting brush.

Sprinkle with green onions and chopped cilantro.

Instant Pot Instructions

Preheat grill to medium-high temperature (400 degrees Fahrenheit).

Remove chicken from marinade and discard marinade.

Grill chicken for until internal temperature reads 165 degrees Fahrenheit, flipping the chicken every 5 minutes, for a total of about 20 minutes.

Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce.

Grill Instructions

https://mediavine-res.cloudinary.com/video/upload/t_original/v1554068010/p2lxu7qyke08jfug7uiv.mp4

Instant Pot Thai Grilled Chicken (Gai Yang) is a pressure cooker adaptation of the popular Thai street food.  The recipe uses chicken thighs, which are meaty and perfect for cooking in the Instant Pot.  The combination of soy sauce, fish sauce, sweet soy sauce, brown sugar, lemon, and lime give this chicken amazing flavor!  Finishing on the grill and glazing with Thai sweet chili sauce gives the chicken a spicy sweet barbecue flavor!

Instant Pot Thai Grilled Chicken (Gai Yang)

Thai-inspired marinated grilled boneless chicken thighs are flavor-packed with coconut milk, spicy curry paste, soy sauce, garlic and maple syrup. Check out the various ways to serve this delicious chicken.

Grilled Boneless Chicken Thighs Thai-Style

chicken thighs, Note 1

kosher salt and black pepper

coconut milk

curry paste, Note 3 ((or more))

maple syrup (or honey

garlic ((1 clove))

cilantro lime juice, lime wedges

MAKE THE MARINADE:  Combine all marinade ingredients in a ziploc bag or sealed container.  Mix to combine.

PREP AND MARINATE CHICKEN: Trim chicken if necessary. I  also even out the thickness by pounding chicken lightly with the heal of my hand. This helps it cook more evenly. Place chicken in bag with marinade. Squish it around to fully coat it with marinade.  Marinate in fridge for 3-4 hours or overnight. If short on time, marinate 30-45 minutes at room temperature.

PREP CHICKEN FOR GRILL AND MAKE SAUCE: Heat grill to medium high, about 425F/218C. Remove chicken from marinade and pour marinade into a small saucepan. For sauce: Heat marinade on medium-high heat and boil for 2-3 minutes until slightly thickened. (this will make sure all germs from chicken are removed). Adjust seasonings - add cilantro, more salt, red pepper flakes, etc.   Prep chicken: Pat excess moisture on chicken with paper towels.  Spray chicken with oil to prevent sticking to grill.  Sprinkle with salt and pepper.

GRILL CHICKEN: Grill chicken for 3-5 minutes per side or until cooked through and golden brown or with char marks (cooking time will depend on thickness of boneless thighs). Bone-in chicken will take longer. Brush on a little sauce for extra flavor when you turn the chicken. An instant-read thermometer will show an internal temperature of 160F/71C when done (temp will rise 5 degrees f with resting). Don&#39;t overcook or chicken will become dry.No grill? Then pan fry chicken on hot grill pan on the stove top until cooked.

SERVE: Serve chicken with rice or quinoa and a vegetable side. Garnish with chopped cilantro or parsley and lime wedges. Pass extra sauce. See other serving suggestions, Note 4.

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Top 4 thai grilled chicken recipes from across the web

The most viewed thai grilled chicken 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)

Thai Gai Yang Chicken

Thai Grilled Chicken Thighs

Grilled Boneless Chicken Thighs Tha...

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