I am not exaggerating when I say this Thai Grilled Chicken, or also known as Gai Yang is one of the tastiest chicken dishes I’ve ever sunk my teeth into!
Easy to make and packed with bold Thai chicken flavor, this Thai bbq chicken dish gets its magic from a simple but mighty Thai chicken marinade — and it can be made right on the grill or on the stovetop if you’re not in the mood to fire one up.
Thai Grilled Chicken (Gai Yang)
There’s one thing you should know before you read any further: I am one Thai-flavor-obsessed human.
The evidence is loud and clear in this little food corner of mine on the internet. I cannot help it but make all the Thai food because Thai food is my love language. Thai Noodle Bowl, Pad Thai, Thai Mango Sweet Sticky Rice, Pad See Ew, Thai Pineapple Fried Rice…
If we were to list it all we would be here way too long, and you are really here to read about these delicious Thai Grilled Chicken Thighs.
This Thai Grilled Chicken is known as Gai Yang in Thailand, and you’ll sometimes see it called Thai BBQ Chicken. Whatever you call it, it’s the same juicy, smoky, slightly sweet chicken thigh dish that keeps landing on repeat in our house.
The marinade (a mix of fish sauce, soy sauce, garlic, and lime juice) does all the heavy lifting, so there’s very little else you need to do besides let the chicken soak up all that flavor. It is really a salute to all the beautiful Thai flavors and spices that we know and love by packaging them into this tasty chicken marinade.
I’m attempting a semi-authentic Gai Yang Thai grilled chicken recipe, but my goal is to share with you a version that is user friendly while maintaining its complex delicious flavors as much as possible.
The ingredients for this Thai bbq chicken recipe can be found in most mainstream grocery stores. And I have some tips on other ingredients you can add should you choose to make the flavor more complex and authentic.
Ingredients
Here’s everything you’ll need to make Thai BBQ Chicken: a handful of pantry staples for the chicken, plus a marinade that does all the flavor work.
For the Chicken
- Boneless chicken thighs: They cook quickly and evenly and stay juicy on the grill, though bone-in, skin-on pieces or chicken breast work too (more on that below). Besides chicken thigh, you can use chicken breast, chicken tenderloins, bone-in skin-on pieces, or even a whole chicken cut into pieces. I do think dark meat is ideal for this recipe and comes out more flavorful.
- Cilantro: Chopped and sprinkled on right before serving for a burst of freshness.
- Thai sweet chili sauce: Served on the side as a dipping sauce — sweet more than spicy.
Thai Chicken Marinade
The star. The hero. The highlight of the dish. This Thai grilled chicken recipe is really nothing without the marinade. Nada. Zero. Here are the deets (or ingredients). Take notes, people:
- Fish sauce: Do not be intimidated by this. It is in the majority of Thai food. This is the secret behind that complex unique flavor of gai yang. If you are not used to its smell, don’t worry, it tastes completely different from the way it smells. You just have to trust me. And then thank me later. 😉
- Soy sauce: You can get all fancy and use Thai soy sauce but just about any soy sauce would do!
- Lime juice: Bring acidity to the marinade
- Shallots: A popular Asian spice for marinades and cooking. Can be replaced with white or yellow onions but the flavor will be slightly different.
- Fresh garlic: Avoid using garlic powder. Only the real thing for this recipe! 😉
- Ginger root: Use ground ginger if you cannot find ginger root
- Vegetable oil: Or any neutral oil such as avocado oil, olive oil, canola oil etc.
- Red pepper flakes: for a little heat if you like things spicy. Feel free to omit if you prefer.
How to Make Thai BBQ Grilled Chicken
Step 1: Blend the Marinade
Throw everything into a blender or food processor and blend it all up because that’s really the fastest, easiest way to get this going. If you want to go the traditional route, a mortar and pestle works beautifully too (it just takes a bit more elbow grease).
In other words, I am lazy and this is how I get it done with minimal effort in minimal time.
Step 2: Marinate the Chicken
Pour the Thai chicken marinade over the chicken thighs and marinate for at least 4 hours, up to 24 hours, in the fridge.
And here’s the secret: the longer you marinate the tastier the Thai grilled chicken will be.
The marinade will slowly penetrate into the chicken meat and you will taste the incredible flavor not just on the outside but in every molecule in the chicken.
Step 3: Heat the Grill
Heat your grill, grill pan, over medium-high heat.
Step 4: Cook the Chicken
Cook the chicken on one side, then flip, until it reaches an internal temperature of 165°F when measured using a meat thermometer
Step 5: Garnish and Serve
Remove from heat, garnish with chopped cilantro, and serve with Thai Sweet Chili Sauce.
Stovetop Method
Even though it’s called Thai Grilled Chicken, you can pan fry chicken on the stove top as well. Cook it using a skillet or grill pan!
Whichever method you choose, aim for medium-high heat. Cooking time is usually just a few minutes per side.
Now…if you are wondering if I have a preference? Then outdoor charcoal grill all the way! There’s nothing like cooking this glorious piece of meat on the fire. Fire adds so much flavor to this Thai grilled chicken recipe.
But I also know not all of us have the luxury of cooking it over fire, and it is definitely a little bit more high maintenance to do so.
Make Ahead, Storage, and reheating
Make ahead: you can mix up the marinade and let the chicken sit for up to 24 hours before cooking — this is actually the best way to get the most flavor out of it.
Storage: leftover Thai Grilled Chicken keeps well in the fridge for 3-4 days in an airtight container.
Reheating: warm it gently in a skillet over medium heat, in the oven, or in the air fryer. You can microwave it for a quick reheat.
How To serve Thai Grilled Chicken
The chicken by itself is incredibly tasty and can be served by itself. If you want a little extra enhancement, I like to garnish Thai grilled chicken with cilantro (because I love the burst of freshness it brings) and serve with some Thai Sweet Chili Sauce and a few lime wedges on the side.
The dipping sauce is really more of a sweet sauce than a spicy sauce. I always have a bottle in my fridge because it’s so good! Check out my Thai Chicken and Brussels Sprouts Stir Fry and Baked Cream Cheese Wontons that call for it as well!
I like to pair Gai Yang with white or brown rice, noodles, a simple salad, or a side of grilled asparagus.
Tips and Tricks
- Defrost chicken completely: Defrost and pat dry before marinating. This helps the marinade stick and gives you a better char on the grill.
- Be careful not to burn: Because there is sugar in the marinade the chicken may burn quickly. A little burn is actually super yummy, but you will want to watch to make sure it doesn’t over burn. Lowering the heat or covering will help cook the insides before the outsides burn!
- Bring the chicken to room temperature: Let chicken sit at room temperature for 20-30 minutes before grilling so it cooks more evenly.
- Reserve a little marinade before adding the raw chicken: if you want extra sauce for basting later (don’t reuse marinade the raw chicken sat in without boiling it first).
- Avoid overcooking chicken: check for doneness using a meat thermometer rather than guessing. 165°F is the target.
- Let the chicken rest: letting it rest for a few minutes after grilling lets the juices redistribute.
- Try a mortar and pestle: instead of using a blender, use a mortar and pestle for a more traditional, slightly chunkier marinade.
- Add a stalk of lemongrass: Add to the marinade if you want an even more authentic, fragrant flavor.
Frequently Asked Questions
Gai Yang is the Thai name for Thai Grilled Chicken, marinated chicken grilled over charcoal or a hot grill until smoky and slightly charred. It’s a popular street food dish throughout Thailand.
Nope! While grilling gives you that smoky flavor, you can also cook this chicken in a grill pan or regular skillet on the stovetop over medium-high heat with great results.
At least 4 hours, but up to 24 hours for the best flavor. The longer it sits, the more the marinade penetrates the meat.
Yes to all of it. Chicken thighs are my go-to, but chicken breast, bone-in skin-on pieces, or a whole chicken cut into parts will all work with this marinade. I personally prefer dark meat to white meat because dark meat is simply more flavorful and superior when marrying with that fish sauce/soy sauce marinade.
Fish sauce is what gives this marinade its signature depth, so it’s worth using if you can find it. If you truly can’t, a combination of soy sauce and a splash of dark soy sauce will get you part of the way there, though the flavor won’t be quite the same.
Not really. This recipe is more sweet and savory than spicy. The red pepper flakes in the marinade are optional, so you can adjust the heat to your taste.
Yes, marinated chicken is actually best made a day ahead. Mix the marinade and let the chicken sit in the fridge overnight so it’s ready to cook the next day.
Store leftover chicken in an airtight container in the fridge for 3-4 days. Reheat gently in a skillet, oven, or air fryer rather than the microwave to keep it from drying out.
Use a meat thermometer and cook until the chicken reaches an internal temperature of 165°F.
I was telling my husband the other day that this dish reminds me of Southeast Asia. I may not be from Thailand, but when we were grilling Thai grilled chicken outside on the charcoal grill, the aroma took me back to the hawker stalls in Penang.
Ahh…there’s nothing quite like incredible food that brings about nostalgia.
I have a feeling we will be making this over and over again.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Grilling Recipes
- Teriyaki Chicken Skewers
- Chinese Barbecue Pork (Char Siu)
- Vietnamese Noodle Bowl with Grilled Pork
- Beef Bulgogi (Korean BBQ Beef)
Thai Grilled Chicken (Gai Yang)
Equipment
Ingredients
- 2.5 lbs chicken thighs
- 1 tbsp cilantro chopped
- 2 tbsp Thai sweet chili sauce
Thai Chicken Marinade
- 1/4 cup fish sauce
- 1 tbsp soy sauce
- 3 tbsp vegetable oil
- 3 tbsp brown sugar
- 3 tbsp lime juice
- 3-4 cloves garlic
- 1 inch ginger root peeled
- 1/2 shallots
- 1/2 tsp red pepper flakes optional
Instructions
- Blend the marinade ingredients in blender or food processor.
- Marinade chicken thighs in marinade for at least 4 hours or up to 24 hours.
- Heat up grill or skillet. Once heated, cook chicken on one side and then flip to cook the other side until internal temperature reaches 165ºF. (See Note 1)
- Remove from heat and garnish with chopped cilantro.
- Serve with Thai Sweet Chili Sauce and enjoy!
I was excited to try this recipe and glad I did! I made this for my boyfriend and best friend (male) both with big appetites. I had 1 thigh and they just about finished the rest. So, if you have big eaters, might need to make extra. I marinated the chicken for 24 hours, and we cooked it in a cast iron skilled under the broiler. It was tender, juicy and delicious, the boys loved it! I’m glad that in the instructions it’s mentioned to not be intimidated by the fish sauce, because initially I was. I don’t usually cook with it, and it does have a bit of a funny odor, but as it marinades, it goes away and chicken is delicious. Will definitely make this again!
That’s wonderful! I’m so glad you gave it a try and enjoyed it as much as we did! 🙂
Echt heerlijk!!!!!
The recipe calls for “1/2 shallots”. What is the unit of measure? (cup, tablespoon, 1/2 of one shallot?)
I meant 1/2 of one shallot! It really is just an approximation. Feel free to use more if you prefer! Let me know how it goes!
I made this for a pool party. The flavors were a hit with all the guests. Everyone asked for the recipe – I sent them your way!
I’m so glad to hear that your guests loved it!
You were not joking! This marinade produces the most flavorful and moist grilled chicken. This recipe is made frequently in our home.
Thank you Lynn! Happy to hear that it’s a regular for you!
This recipe is FANTASTIC! I made it TWICE last week! 🙂 It will be in our regular rotation for grilling season.
Wonderful! So glad yo hear you enjoyed it!
oh yum!! Love this marinade. The chicken turns out so flavorful and juicy.
So glad to hear that!
Love this super juicy, flavorful chicken! Makes an easy weeknight dinner along with some rice and a salad!
Thanks Shelby! Thrilled to hear that!!
Love this Thai Grilled Chicken, it was easy to make and so delicious!!! The whole family love Thai food and this was no exception!!! Thanks for sharing 🙂
That’s great! Happy to hear you and your family are enjoying this! We are big Thai food fans as well 🙂
I love the flexibility of being able to make this on the grill or the stovetop! I’ve tried it both ways and although I prefer the grill more with the smoky flavors, I make it on the stovetop when I don’t have as much time as it is still very tasty.
Thanks Jess! I’m so glad you’ve enjoyed it both ways!
This turned out amazing! I love chicken thighs and the texture and flavor of this was exactly what I was hoping for
Thanks Cara! Glad that this turned out well for you!
We love to mix and match flavors when grilling and we loved the Thai flavors. So delicious and our guests loved the recipe when we grilled it over the weekend.
That’s wonderful to hear! Thank you for sharing 🙂
I actually cook the chicken perfectly but I cannot say that the Thai flavor stood out. I have been to Thailand and it didn’t match for me sorry…
Chicken came out juicy and delicious. Loved the amazing flavors. Fish sauce makes it what it is so don’t skip that. I’m so making it again soon.
Thank you so much!! Glad this came out juicy and delicious for you!
I halved the recipe as I only had 5 chicken thighs. Marinated it for 6 hours, will definitely marinate it overnight next time. What a hit! My husband said I can make it again soon.
That’s great Susan! Thank you for sharing and I’m thrilled you both loved it!
I really want to try this but I really don’t care for thighs. Tried them again last night and had trouble eating even one!
Try making this with chicken breast! It should still be very good! Also works great with pork!
I CANT STOP EATING IT!!! Send help. And more steamed rice.
haha love it! That’s what I like to hear! 🙂
The marinade ingredient list says “1/2 shallots”. Is that half a teaspoon, tablespoon, or some larger measurement? Thank you!
I would say 1 tablespoon is a good estimate. But honestly, it’s very forgivable!
I made this dish today for first time. It was delicious. Everyone said it tasted like restaurant quality Thai food. I paired it with Thai cucumber salad & Thai noodles. I will definitely make it often. Thank you so much for the recipe!
Thank you for your kind words! That sounds like such a delicious meal!
This was incredible! I used bone-in chicken thighs and cooked on the outdoor grill. It is a keeper!
Thanks, Victoria!