These Thai Grilled Chicken Thighs, or gai Yang, are bursting with flavor! Marinated in a mix of tasty herbs and spices, they are grilled to perfection, making them juicy and oh-so-satisfying.
You might want to grill a little extra; they disappear quickly! I love serving them with a side of sticky rice—it’s a match made in heaven. Enjoy getting your hands messy! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs provide moisture and flavor. If you prefer a leaner cut, use boneless, skinless thighs, but cooking time may vary. For a quicker option, chicken breast can work as well.
Fish Sauce: This ingredient adds a unique umami flavor. If you’re vegetarian or find it hard to locate, soy sauce can be a substitute, though it will be less salty. Add a splash of seaweed or miso for a hint of sea flavor.
Palm Sugar: It has a mild sweetness that balances flavors. If you can’t find it, brown sugar is a great stand-in. I prefer light brown sugar for a subtle caramel touch.
Lemongrass: Fresh lemongrass offers a citrusy note. Dried lemongrass can be used in a pinch, but fresh is always better for this dish. You might also try lemon zest if lemongrass is unavailable.
Red Chilies: Adjust the heat based on your preference. If fresh chilies are too spicy, consider using bell peppers for color without heat or a pinch of chili flakes for a milder kick.
How Do You Marinade Chicken for Best Flavor?
Marinating chicken is vital for depth of flavor. For this recipe, the marinade blends garlic, ginger, lemongrass, and sauces that work together beautifully. Here’s how to get it right:
- Mix marinade ingredients thoroughly until the sugar is dissolved.
- Use a zip-top bag or a dish that allows for the chicken to be completely submerged.
- For best results, let it marinate in the fridge for 4-6 hours; this lets the flavors penetrate.
- Ensure to remove excess marinade before grilling to avoid flare-ups and achieve that perfect char.
Letting the chicken rest after cooking aids in juiciness, so don’t skip that step! Happy grilling!
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs, bone-in and skin-on
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon lemongrass, finely chopped
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
- 1-2 red chilies, sliced (adjust for spice preference)
For Serving:
- Lime wedges
- Fresh cilantro or microgreens, for garnish
- Cooked jasmine rice, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour to marinate. For the best flavor, marinate for 4-6 hours. After marinating, you’ll need about 15-20 minutes to grill the chicken. So, set aside a little over 1 hour for marinating and grilling combined.
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by gathering a bowl and adding minced garlic, grated ginger, and chopped lemongrass. Then pour in the fish sauce, soy sauce, palm sugar, lime juice, vegetable oil, and black pepper. Mix everything together until the sugar is dissolved and the marinade is nice and smooth. This will add amazing Thai flavors to your chicken!
2. Marinate the Chicken:
Take your chicken thighs and place them in a large zip-top bag or a shallow dish. Pour the delicious marinade over the chicken, making sure all the pieces are well-coated. Seal the bag tightly (or cover the dish) and pop it in the refrigerator. Let it marinate for at least 1 hour—if you have the time, 4-6 hours works wonders for flavor!
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat, about 375°F (190°C). If you’re using a charcoal grill, get the coals ready for direct grilling. Your grill should be nice and hot when you’re ready to cook the chicken!
4. Grill the Chicken:
Once you’re ready to cook, take the chicken out of the marinade, letting any excess marinade drip off. Place the chicken thighs skin-side down on the grill. Grill them for about 6-8 minutes on one side. Then flip them over and continue grilling until the skin is nice and charred, and the internal temperature reaches 165°F (75°C). This ensures your chicken is safe and juicy!
5. Serve:
After grilling, transfer the chicken to a serving platter. Squeeze fresh lime juice over the top for extra zest and garnish it with sliced red chilies and fresh cilantro or microgreens. Serve with lime wedges and, if you’d like, some jasmine rice on the side for a complete meal!
6. Enjoy Your Meal!
Let the chicken rest for a few minutes before serving so the juices can redistribute. Then dig into your flavorful Thai grilled chicken! It’s sure to impress you and anyone you’re sharing it with!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used, but keep in mind they may cook faster. Start checking for doneness after about 4-5 minutes per side to avoid overcooking.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, you can use soy sauce for a vegetarian option or a combination of soy sauce and a splash of vinegar to mimic the salty and tangy flavor of fish sauce. Just adjust the quantity to your taste!
How Should I Store Leftovers?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the microwave or on the grill for a few minutes to warm through, keeping the skin crispy if possible.
Can I Make the Marinade in Advance?
Yes! You can prepare the marinade in advance and store it in the fridge for up to 3 days. This makes it easy to throw on the chicken when you’re ready to grill. Just make sure to mix it well again before using!
