Grilled Thai Chicken (Gai Yang) Recipe You Need to Try

Gunjan Taneja
Nov 27
3 min read

If you love thai food and want to bring a taste of Thailand to your kitchen, this Thai Chicken Gai Yang recipe is a must-try. Gai Yang is a popular street food in Thailand, known for its juicy, flavorful grilled chicken infused with a blend of aromatic herbs and spices. This chicken recipe is simple to prepare but delivers bold flavors that will impress your family and friends.

Whether you have a backyard grill or a stovetop grill pan, you can easily make this dish at home. Let’s dive into the step-by-step process so you can enjoy authentic Thai grilled chicken anytime.

Close-up view of grilled Thai chicken with herbs on a rustic plate — Grilled Thai Chicken Gai Yang served with fresh herbs

Ingredients You Will Need

To make this classic Thai chicken recipe, gather the following ingredients:

900gm chicken thighs or breast cut into pieces
4 cloves garlic, minced
2 stalks lemongrass, finely chopped (white part only)
2 tablespoons cilantro roots or stems, chopped
1 tablespoon white peppercorns, crushed
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon palm sugar or brown sugar
1 tablespoon vegetable oil
Juice of 1 lime
Fresh cilantro and cucumber slices for garnish

These ingredients create the perfect balance of savory, sweet, and tangy flavors that define Thai food.

How to Prepare the Marinade

The marinade is the heart of this chicken recipe. It infuses the meat with authentic Thai flavours.

In a mortar and pestle or food processor, combine garlic, lemongrass, cilantro roots, and crushed white peppercorns. Pound or blend until it forms a rough paste.
Transfer the paste to a bowl and add fish sauce, soy sauce, oyster sauce, palm sugar, vegetable oil, and lime juice.
Stir well until the sugar dissolves and the marinade is smooth.

This mixture will tenderise the chicken and add layers of flavour.

Marinating the Chicken

Place the chicken pieces in a large bowl or zip-lock bag. Pour the marinade over the chicken, making sure each piece is coated evenly.

Cover the bowl with plastic wrap or seal the bag.
Refrigerate for at least 2 hours, ideally overnight for deeper flavour.

Marinating longer allows the chicken to absorb the spices and herbs fully, making it juicy and aromatic when grilled.

Grilling the Chicken

You can grill the chicken on a charcoal grill, gas grill, or stovetop grill pan.

Preheat your grill to medium-high heat.
Remove the chicken from the marinade, letting excess drip off.
Place the chicken on the grill and cook for about 6-8 minutes per side, depending on thickness.
Turn the chicken occasionally to avoid burning and ensure even cooking.
The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is nicely charred.

Grilling over charcoal adds a smoky flavour that complements the marinade perfectly.

Serving Suggestions

Gai Yang is traditionally served with sticky rice and a spicy dipping sauce called Nam Jim Jaew. You can also serve it with:

Fresh cucumber slices
Chopped raw cabbage or lettuce
Lime wedges for extra zest

This combination balances the smoky, savory chicken with fresh and tangy sides, creating a satisfying meal.

Tips for Perfect Thai Chicken Every Time

Use chicken thighs for juicier meat; breasts can dry out quickly.
If you can’t find lemongrass or cilantro roots, substitute with finely chopped green onions and fresh cilantro stems.
Don’t skip the fish sauce—it adds essential umami flavor.
Let the chicken rest for 5 minutes after grilling to keep it moist.
Adjust the amount of palm sugar and lime juice to suit your taste preference.

Why You Should Try This Chicken Recipe

This Thai chicken recipe is more than just a meal. It’s a way to experience the rich culinary culture of Thailand in your own home. The combination of fresh herbs, spices, and grilling technique makes Gai Yang stand out from typical grilled chicken dishes.

You’ll find that this recipe is: