The Secret to Juicy Thai Gai Yang – A Must-Try Chicken Recipe
Thai Gai Yang
Today on the Takrecipe website, we’re bringing you a delicious and authentic Thai dish—Gai Yang, also known as grilled lemongrass chicken. This classic Thai street food is famous for its irresistible aroma, juicy texture, and the perfect balance of sweet, savory, and spicy flavors. Marinated with lemongrass, garlic, soy sauce, and fish sauce, this dish is best grilled over charcoal to get that smoky, caramelized crust. Paired with a spicy dipping sauce and fresh herbs, Thai Gai Yang is a must-try for anyone who loves Asian cuisine.
Ingredients (Serves 4):
- 4 bone-in, skin-on chicken thighs (or whole leg quarters)
- 2 stalks lemongrass, finely minced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 teaspoon white pepper
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 tablespoon vegetable oil
- Juice of 1 lime
- Chopped cilantro and lime wedges for garnish
- For the Thai Dipping Sauce (Nam Jim Jaew):
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 teaspoon chili flakes
- 1 tablespoon toasted rice powder (optional)
- 1 small shallot, thinly sliced
- 1 tablespoon chopped cilantro
Prepare the Marinade
In a bowl, combine the minced lemongrass, garlic, and ginger. Add the fish sauce, soy sauce, oyster sauce, palm sugar, white pepper, coriander, turmeric powder, and vegetable oil. Mix well to create a smooth marinade. Squeeze in the lime juice and stir again.
Marinate the Chicken
Pat the chicken dry with paper towels and place it in a large bowl or a resealable plastic bag. Pour the marinade over the chicken and ensure each piece is well coated. Cover the bowl (or seal the bag) and refrigerate for at least 2 hours (or overnight for deeper flavor).
Prepare the Grill
Preheat a charcoal grill or gas grill to medium heat. If using a stovetop grill pan, lightly oil it to prevent sticking. If using charcoal, allow the coals to become ashy before placing the chicken on the grill for the best smoky flavor.
Grill the Chicken
Place the marinated chicken skin-side down on the grill. Cook for about 6-8 minutes per side, flipping occasionally, until the skin is crispy and golden brown. Use a meat thermometer to check for doneness—internal temperature should reach 165°F (75°C). Once done, transfer the chicken to a plate and let it rest for 5 minutes before serving.
Make the Dipping Sauce
In a small bowl, mix the fish sauce, lime juice, sugar, and chili flakes. Stir in the toasted rice powder (if using), sliced shallots, and chopped cilantro. Serve the sauce on the side or drizzle over the grilled chicken.
Serve and Enjoy
Garnish the grilled chicken with chopped cilantro and lime wedges. Serve with steamed jasmine rice, fresh vegetables, or sticky rice for an authentic Thai experience. Dip each bite into the Nam Jim Jaew sauce for an explosion of flavors!
Tips:
Use Fresh Lemongrass:
🟢Freshly minced lemongrass provides the best aroma and flavor—avoid dried or pre-processed versions for authenticity.
Charcoal Over Gas:
🟢If possible, grill over charcoal to achieve that classic Thai street food smokiness.
Don’t Skip Resting Time:
🟢Let the chicken rest for at least 5 minutes after grilling to allow the juices to redistribute, keeping it tender and juicy.