Thai Grilled Chicken Gai Yahng
Infuse your backyard barbecue with bold, aromatic flavors by making Thai Grilled Chicken, also known as Gai Yahng. This authentic Thai recipe captures the essence of street food with juicy chicken thighs or drumsticks marinated in a vibrant blend of garlic, lemongrass, coriander roots, soy sauce, oyster sauce, and fish sauce, balanced with a touch of dark brown sugar and ground white pepper. Perfectly grilled to achieve golden, slightly charred skin, this dish delivers smoky, tangy, and savory notes that are irresistibly delicious. Quick to prep and deeply satisfying, Gai Yahng is best served with lime wedges, sticky rice, and a side of zesty nam jim jaew dipping sauce for the ultimate dining experience. Whether you're hosting a summer cookout or simply craving a taste of Thailand at home, this Thai Grilled Chicken recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs or drumsticks (bone-in, skin-on)
- 4 pieces Garlic cloves, minced
- 3 pieces Coriander roots or stems, chopped
- 2 pieces Lemongrass stalks, finely chopped
- 3 tablespoons Thai soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Dark brown sugar
- 1 teaspoon Ground white pepper
- 1 tablespoon Vegetable oil
- 4 pieces Lime wedges (for serving)
Instructions
In a mortar and pestle (or food processor), pound the garlic, coriander roots or stems, and lemongrass together until a paste forms.
Transfer the herb paste to a large mixing bowl. Add soy sauce, oyster sauce, fish sauce, dark brown sugar, ground white pepper, and vegetable oil. Mix thoroughly to combine into a marinade.
Add the chicken thighs or drumsticks to the bowl, ensuring each piece is evenly coated with the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat a grill to medium-high heat (about 375–400°F). Lightly oil the grates to prevent sticking.
Place the marinated chicken on the grill, skin-side down. Grill for 15–20 minutes, flipping occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. The skin should be golden and slightly charred for extra flavor.
Remove the chicken from the grill and allow it to rest for 5 minutes.
Serve the Thai grilled chicken hot with lime wedges on the side. For a complete meal, pair it with sticky rice and a chili dipping sauce such as nam jim jaew.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
