This Easy Grilled Thai Chicken, known as Gai Yang, is packed with flavor! Marinated in a tasty mix of herbs, garlic, and lime, it’s sure to impress. Plus, who doesn’t love grilled chicken?
Honestly, the smell while it cooks is enough to make anyone hungry. I love serving it with some coconut rice and fresh veggies. It’s a quick dinner I can’t get enough of! 🍗
Key Ingredients & Substitutions
Whole Chicken: Butterflying or splitting a whole chicken helps it cook evenly. If you prefer, you can use chicken thighs or breasts instead. They cook faster and are very juicy!
Lemongrass: For that distinct citrus flavor, use fresh lemongrass. If unavailable, you can substitute with lemon zest or a bit of lemon juice, though the taste won’t be quite the same.
Palm Sugar: This gives a unique sweetness to the marinade. Brown sugar or honey can work well in place of palm sugar if you don’t have it on hand.
Fish Sauce: It adds a great umami kick. If you’re avoiding fish, soy sauce or a vegan fish sauce can be good substitutes.
Bird’s Eye Chilies: If you like some heat, these small chilies are perfect! If they’re too spicy for you, try jalapeños or leave them out altogether.
How Do I Marinate the Chicken for Maximum Flavor?
Marinating is crucial to infuse your chicken with flavor. Follow these steps for the best results:
- Combine all marinade ingredients in a large bowl.
- Add the chicken and ensure every part is covered with the marinade.
- Cover the bowl or transfer to a sealable bag. Refrigerate for at least 2 hours—overnight is even better to let those flavors soak in.
Don’t forget to let the chicken come to room temperature before grilling it. This helps to cook it more evenly!
Easy Grilled Thai Chicken Recipe (Gai Yang)
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 whole chicken (about 3-4 lbs), butterflied or split in half
- 4 cloves garlic, minced
- 2 stalks lemongrass (white part only), finely chopped
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground white pepper
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 2 limes
- 1-2 Thai bird’s eye chilies, finely chopped (optional for heat)
For Serving:
- Fresh lime wedges
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of active preparation time and requires a minimum of 2 hours for marinating. It’s best to marinate overnight for the richest flavor! Grilling time is about 20-30 minutes, making this a simple and nearly hands-off dish.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the minced garlic, chopped lemongrass, soy sauce, fish sauce, vegetable oil, palm sugar, grated ginger, ground white pepper, chopped cilantro, lime juice, and chopped chilies. Stir well until the sugar has dissolved, creating a fragrant marinade.
2. Marinate the Chicken:
Add the butterflied chicken to the marinade. Make sure you coat every part of the chicken thoroughly. Cover the bowl with plastic wrap or transfer it to a sealable plastic bag. Place it in the refrigerator for at least 2 hours, but overnight is preferable if you want all those delicious flavors to really soak in!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Getting it nice and hot ensures a good sear and crispy skin on your chicken.
4. Grill the Chicken:
Take the chicken out of the marinade, letting any excess marinade drip off. Place the chicken skin side down on the grill. Grill for about 10-15 minutes until the skin is golden brown and crispy.
5. Flip and Finish Cooking:
Carefully flip the chicken over and continue grilling for another 10-15 minutes. The chicken is done when the juices run clear when pierced with a knife, and the internal temperature reaches 165°F (75°C).
6. Rest and Serve:
Once cooked, transfer the chicken to a serving plate and let it rest for 5 minutes to allow the juices to redistribute. Serve the chicken hot, garnished with fresh lime wedges and extra chopped cilantro if desired. It pairs beautifully with sticky rice or a vibrant salad!
Enjoy your flavorful Easy Grilled Thai Chicken (Gai Yang) with family and friends!
FAQ for Easy Grilled Thai Chicken (Gai Yang)
Can I Use Bone-In Chicken Parts Instead of a Whole Chicken?
Absolutely! Bone-in chicken thighs or drumsticks work wonderfully in this recipe. Just adjust the cooking time, as they may take a bit longer to cook through than a whole butterflied chicken.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, soy sauce can work in a pinch, though keep in mind it won’t have the same umami flavor. You can also try a vegan fish sauce or a combination of soy sauce with a splash of lime juice for added depth.
How Can I Make This Recipe Spicier?
To amp up the heat, add more chopped bird’s eye chilies to the marinade. You can also serve the chicken with a spicy chili dipping sauce for extra kick!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) until warmed through, or in the microwave, covered, to retain moisture.