These Thai Grilled Chicken Thighs (gai yang) are packed with flavor! Marinated in a mix of herbs and spices, they become juicy and tasty on the grill. Perfect for a sunny day!
I love how easy it is to make a bunch and share them with friends. Plus, the smell of grilling chicken is just the best! Your neighbors might get jealous! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in thighs work best for juicy, flavorful results. If you prefer, skinless thighs or chicken breasts can be used, but they might dry out more quickly on the grill.
Soy Sauce: This adds depth to the marinade. If you’re avoiding soy, try using tamari for a gluten-free option or coconut aminos for a slightly sweeter taste.
Fish Sauce: Essential for an authentic flavor, but if you’re vegetarian or vegan, opt for soy sauce or a mushroom sauce instead.
Lemongrass: Fresh lemongrass gives the best flavor, but lemongrass paste is a great time-saving substitute. You can also use lime zest for a citrusy kick.
Chilies: Adjust the amount based on your heat preference. You can swap them for a milder pepper or simply omit for a non-spicy version.
How Do I Achieve the Best Grill Marks and Juicy Chicken?
Getting perfectly grilled chicken is all about the technique. Here’s how to achieve it:
- Start by marinating the chicken long enough—ideally overnight. This infuses flavors throughout.
- Preheat the grill to medium-high heat. A hot grill ensures the chicken sears well, creating those beautiful grill marks.
- Use tongs to place the chicken skin-side down. Resist flipping it too soon; let it cook for about 6-7 minutes before turning.
- Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F (75°C) for perfectly cooked chicken.
Let the chicken rest a few minutes before serving; this helps the juices redistribute, making every bite tender and juicy!
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 stalk lemongrass, finely chopped (or 1 tablespoon lemongrass paste)
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1-2 red chilies, sliced (adjust for heat)
For the Chicken:
- 4 bone-in chicken thighs (skin on)
- 2 tablespoons vegetable oil (for grilling)
For Serving:
- Fresh lime wedges
- Fresh cilantro or microgreens for garnish
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of active prep time to marinate the chicken and then grilling takes about 15-20 minutes. For the best flavor, you’re encouraged to marinate the chicken for at least 1-2 hours, but overnight is ideal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the soy sauce, fish sauce, brown sugar, minced garlic, chopped lemongrass, grated ginger, ground coriander, ground cumin, black pepper, and sliced red chilies. Stir everything until it’s well combined. Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 1-2 hours, or overnight if you have the time for more flavor.
2. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. To prevent the chicken from sticking, brush the grill grates with vegetable oil using a paper towel or a grill brush.
3. Grill the Chicken:
Take the chicken out of the marinade and let any excess drip off. Place the chicken thighs skin-side down on the hot grill. Cover the grill and cook for about 6-7 minutes. Then, flip the thighs over and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is nicely charred. Keep an eye on them to make sure they don’t burn!
4. Serve the Chicken:
Once cooked, remove the chicken from the grill and allow it to rest for a few minutes. This helps keep it juicy. Serve the chicken hot, garnished with fresh lime wedges and your choice of cilantro or microgreens to add a bright finish.
5. Optional Side:
For a complete meal, serve the grilled chicken with steamed jasmine rice and a light salad made of shredded vegetables. This pairs perfectly with the rich flavors of the chicken and adds a refreshing touch!
Enjoy your tasty Thai grilled chicken thighs at your next BBQ or family dinner!
## FAQ
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used! Just note that boneless thighs will cook faster, so check for doneness around the 5-minute mark on each side. Aim for an internal temperature of 165°F (75°C).
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 1 hour or as long as 24 hours. For the best flavor, try to marinate overnight in the refrigerator. Just be sure not to exceed 24 hours, as the chicken may become too salty or mushy.
What Can I Substitute for Lemongrass?
If you can’t find fresh lemongrass, lemongrass paste is a great substitute! You can also use lime zest and a bit of lime juice combined for a similar citrusy flavor. About 1 tablespoon of paste can replace 1 stalk of fresh lemongrass.
How to Store Leftover Grilled Chicken Thighs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Enjoy them cold in salads or sandwiches too!
