Supatra's Thai Chicken Gai Yang

Transport your taste buds straight to Thailand with Supatra's Thai Chicken Gai Yang, a tantalizing grilled chicken recipe bursting with authentic flavors. Juicy, bone-in chicken thighs or drumsticks are marinated to perfection in a blend of fragrant lemongrass, garlic, cilantro roots, and black pepper, enriched with a balance of sweet palm sugar and savory soy, oyster, and fish sauces. The marinade, infused with lime juice and a hint of vegetable oil, ensures each bite is tender, aromatic, and truly irresistible. Grilled to golden, crispy perfection, this dish pairs beautifully with sticky rice and a zesty Thai dipping sauce like Nam Jim Jaew. Ideal for summer cookouts or weeknight dinners, this easy-to-follow recipe is your gateway to bold, authentic Thai cuisine right at home. Keywords: Thai Gai Yang recipe, grilled Thai chicken, authentic Thai chicken marinade, Thai street food recipe.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs or drumsticks (bone-in, skin-on)
• 4 large Garlic cloves
• 3 pieces Cilantro roots or stems
• 1 stalk Lemongrass stalks (outer layer removed, minced)
• 1 teaspoon Black peppercorns
• 2 tablespoons Palm sugar or brown sugar
• 2 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Fish sauce
• 2 tablespoons Vegetable oil
• 1 tablespoon Lime juice

Directions

Step 1

In a mortar and pestle (or food processor), combine garlic cloves, cilantro roots or stems, lemongrass, and black peppercorns. Pound or blend into a rough paste.

Step 2

Transfer the paste to a large mixing bowl. Add palm sugar, soy sauce, oyster sauce, fish sauce, vegetable oil, and lime juice. Mix well to create the marinade.

Step 3

Place the chicken pieces into the bowl and thoroughly coat them with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.

Step 4

Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and glowing hot.

Step 5

Remove the chicken from the marinade, allowing excess to drip off, and place the chicken pieces skin-side down onto the grill.

Step 6

Grill the chicken for 10-12 minutes per side, or until the skin is crispy, golden brown, and the internal temperature of the chicken reaches 165°F (74°C). Rotate the pieces occasionally to prevent burning and ensure even cooking.

Step 7

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.

Step 8

Serve the Gai Yang hot, accompanied by sticky rice, spicy Thai dipping sauce (Nam Jim Jaew), and freshly chopped vegetables if desired.

Nutrition Facts

Serving size	(55g)

Amount per serving	% Daily Value*
Calories	43.8

Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4.6mg	0%
Total Carbohydrate 10.6g	0%
Dietary Fiber 0.9g	0%
Total Sugars 0.5g
Protein 1.7g	0%

Vitamin D 0IU	0%
Calcium 44.3mg	0%
Iron 0.4mg	0%
Potassium 132.3mg	0%

*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.

Source of Calories

Fat: 0.0%

Protein: 13.8%

Carbs: 86.2%