published May 10, 2021, updated Jun 26, 2024 “Gai” is the Thai word for “chicken,” and “yang” means “grilled.” And that’s what this is — grilled Thai chicken! The simple name does nothing to reveal the complex flavors in this Thai chicken recipe. Floral lemongrass, spicy chilis, salty fish sauce, sweet honey and brown sugar, and sesame oil are just a few of the ingredients that will season gai yang chicken. The marinade is aromatic and sticky, so it’s great for basting the juicy thighs during their short time on the grill. Serve this sweet and spicy Asian BBQ with steamed white rice, fresh cilantro, and lime wedges. A perfect side is my delicious Mango Salad! If this type of grilled Thai chicken suits your tastes, you’ll want to try my curry chicken next! Or, if you have time for a longer, more robust recipe, you could try roasted coconut milk chicken — it’s moist, succulent, and simply amazing.
Recommended Tools
Ziploc Bag – Any airtight container that can hold all of the marinade and meat will work, but I prefer the ease of a Ziploc bag. Grill – If the weather isn’t quite right for outdoor grilling, you could also prepare this Thai chicken recipe with a grill pan on your stove.
Storing and Reheating
Transfer any uneaten gai yang chicken to an airtight container and refrigerate for up to 4 days. A quick reminder that you should not save any unused marinade to store with your leftovers!
Chicken – Boneless thighs are high in fat and cook through quickly and evenly — perfect for grilling! Lemongrass Paste – You are most likely to find this ingredient in the produce section. While lemongrass stalks work, too, they’re less convenient and do not add as much flavor. Red Chili Flakes & Chilis – A combination of fresh and dried peppers gives gai yang chicken plenty of heat! For the fresh, I recommend Fresno chilis or red jalapenos. Lime Juice – A bit of citrus juice is a must for vibrant, dynamic flavor. Lime plays nicely with the other Thai flavors here, but lemon is always an adequate substitute. Garlic – Do not use powdered — it will not be as potent in the marinade. Brown Sugar & Honey – These two sweeteners add great depth of flavor. The honey coats and moistens the meat, making it wonderfully sticky once it’s grilled! White Pepper – I prefer the hot, earthy heat of white pepper in Asian cooking. However, you can use black pepper if needed. Chinese Cooking Wine – Feel free to substitute with sake, sherry, or regular white wine. Fish Sauce – Salty, earthy, and “umami.” Substitute with soy sauce or tamari sauce as needed. Sesame Oil – Try not to substitute this ingredient, as it has a unique flavor that is hard to replicate. If you must replace it, use a neutral oil so as not to throw off the other flavors in this Thai grilled chicken recipe.
You can reheat on the stovetop over medium heat or in the oven at around 350 degrees F until warmed through. Love this recipe? Share it with the world on Pinterest.
