Thai grilled chicken (Gai Yang) is chicken marinated in garlic, lemongrass, cilantro, and fish sauce. The result is tender, golden brown, crispy skin chicken with layers of flavor. As the name implies, the chicken is usually grilled, but we’ve provided an oven roasting method that is nearly as good as grilling.
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
- 1 large lemongrass stalk, white part only very finely chopped (about 2 tbsp)
- 6 cloves garlic, minced
- 2 tbsp lime juice
- 2 tsp finely chopped red chili (optional but recommended)
- 3 tbsp fish sauce
- 2 tbsp Chinese cooking wine , sherry or sake (Japanese cooking wine)
- 1 tsp sesame oil (optional)
- 3 tbsp brown sugar or palm sugar
- 2 tbsp honey (or 1 tbsp brown sugar)
- 1/2 tbsp black pepper (adjust to taste – this adds spiciness)
To Serve :
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
Then add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven – refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a nonstick pan over medium high heat on the stove.
- Cook the chicken until golden brown – around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
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