In Thailand, grilled chicken (gai yang) is everywhere—at fancy restaurants, street-side stalls, and at dinner tables in each home. You’ll find a number of variations of this dish throughout the country, as you go from region to region. Lemongrass and fish sauce make it authentic. Without them, you can’t call your gai yang authentic. Gai yang is made by marinating chicken then grilling it over hot charcoal until the skin is golden brown.
Thai-Style Grilled Chicken Recipe
Thai grilled chicken or Gai yang is made by marinating chicken then grilling it over hot charcoal until the skin is golden brown.
Ingredients
Thai-Style Grilled Chicken Ingredients
- 2 stalks lemongrass (tanglad) pounded then chopped
- 4 pieces cilantro (wansoy) chopped
- 3 cloves Garlic pounded
- 2 tablespoons Soy Sauce
- 1 tablespoon fish sauce (patis)
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon lime juice
- 1/2 teaspoon Pepper
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1/4 Cup milk
- 1 whole Chicken butterflied
- 2 1/2 tablespoons lemon juice
- 2 tablespoons fish sauce (patis)
- 2 tablespoons Palm sugar
- 1 teaspoon sugar
- 1 piece red chili pepper (siling labuyo) minced
- 1 teaspoon Garlic chopped
- 4 tablespoons cilantro (wansoy) chopped, divided
- 2 teaspoons glutinous rice pounded (optional)
Instructions
- Pound together lemongrass, cilantro roots, and garlic. Transfer to a bowl. Add soy sauce, fish sauce, dark soy sauce, oyster sauce, lime juice, pepper, brown sugar, turmeric, and coconut milk; mix together.
- Pour over chicken, making sure to get some under the skin. Marinate in the refrigerator, covered, overnight.
- Make the dipping sauce: Mix together lemon juice, fish sauce, and sugars in a bowl. Pound chili, garlic, and 2 tablespoons cilantro to a paste; add to lemon juice mixture. Add rice, if using. Season to taste. Set aside.
- Heat a charcoal grill or grill pan over medium heat. Grill chicken until golden and cooked through, about 20 minutes. Chop into smaller pieces and garnish with remaining cilantro. Serve with dipping sauce on the side.
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