Thai Chicken (Gai Yang)
This Thai Chicken (Gai Yang) recipe delivers juicy, smoky grilled chicken marinated in garlic, herbs, fish sauce, and lime. Inspired by Thai street food, it’s savory, slightly sweet, and deeply aromatic. Perfect for grilling or oven roasting, this authentic Thai chicken is easy to prepare and packed with bold flavor.
Ingredients
- 2 –2½ lbs chicken thighs or leg quarters bone-in and skin-on
- 4 cloves garlic minced
- 2 shallots finely chopped
- ¼ cup cilantro stems finely chopped
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp palm sugar or brown sugar
- 2 tbsp fresh lime juice
- 1 tbsp neutral oil
- ½ tsp white pepper or black pepper
- ¼ tsp turmeric optional
- Salt to taste (use sparingly)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Pat chicken dry with paper towels.
- Make shallow cuts in the chicken to help the marinade penetrate.
- In a bowl, mix garlic, shallots, cilantro stems, fish sauce, soy sauce, sugar, lime juice, oil, pepper, and turmeric until sugar dissolves.
- Add chicken and coat thoroughly.
- Cover and marinate at least 4 hours, preferably overnight.
- Grilling Method
- Preheat grill to medium heat (375–400°F) and oil the grates.
- Grill chicken skin-side down for 6–8 minutes per side.
- Move to indirect heat if flare-ups occur.
- Cook until internal temperature reaches 165°F.
- Oven Method
- Preheat oven to 425°F.
- Place chicken on a wire rack over a baking sheet.
- Roast 35–45 minutes, flipping once.
- Broil 2–3 minutes at the end to crisp the skin.
- Remove from heat and rest 5 minutes.
- Garnish with cilantro and serve with lime wedges.
Notes
- Marinating overnight gives the most authentic flavor and juiciest texture.
- Avoid over-salting—the fish sauce provides most of the seasoning.
- Bone-in, skin-on chicken is essential for moisture and traditional results.