This authentic Thai BBQ recipe (Gai Yang) is your key to perfectly marinated, grilled chicken bursting with sweet, savory, and spicy flavors. Simple ingredients, big impact!
Here’s Why You’ll Love Thai BBQ Chicken:
- Authentic Flavors: This recipe uses traditional Thai ingredients like lemongrass, galangal, and fish sauce to create an authentic Thai BBQ experience.
- Simple & Versatile: The marinade comes together easily with readily available ingredients, yet delivers a complex and delicious flavor profile.
- Grilling Perfection: The grilling process infuses the chicken with a smoky depth, making each bite incredibly satisfying.
- Perfect for Any Occasion: Enjoy this Thai BBQ Chicken as a main course, appetizer, or even street-food style with sticky rice and a dipping sauce.
Look no further! Make this Thai BBQ Chicken (Gai Yang) for a delicious taste of Thailand.
4-6
30 minutes
20 minutes
4-6 hours
Ingredients:
For the Thai BBQ Marinade:
- 2 stalks lemongrass, white part only, thinly sliced
- 1 inch galangal (optional, substitute with ginger), thinly sliced
- 4 cloves garlic, minced
- 1-2 Thai chilies (adjust for desired spice level), seeded and minced (optional)
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
For the Thai BBQ Chicken:
- 2 pounds chicken thighs (whole or cut into bite-sized pieces)
- Skewers (bamboo or metal) soaked in water for at least 30 minutes (optional) – Use only if using bite-sized pieces
- Vegetable oil for grilling
For Serving (Optional):
- Sticky rice
- Cucumber salad
- Nam Jim Jaew (Thai chili dipping sauce) – recipe included below
Directions:
Step 1
Prepare the Marinade: Using a mortar and pestle (or food processor), combine lemongrass, galangal (or ginger), garlic, and chilies (if using) into a paste. In a large bowl, whisk together the paste, fish sauce, palm sugar, soy sauce, lime juice, vegetable oil, coriander, and black pepper.
Step 2
Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or ideally 4 hours for maximum flavor.
Step 3
Prepare for Grilling: Preheat your grill to medium-high heat (around 400°F/200°C). If using skewers, thread the marinated chicken pieces onto them. (Note: Skewers are only recommended for bite-sized pieces)
Step 4
Grill to Perfection: Brush the grill grates lightly with oil to prevent sticking.
Grill the chicken pieces for:
- Whole pieces: Grill for 20-25 minutes per side, or until cooked through and the juices run clear when pierced with a fork.
- Bite-sized pieces: Grill for 7-10 minutes per side, or until cooked through and slightly charred.
Note:
Keep an eye on the chicken to avoid overcooking, especially with smaller pieces.
Step 5
Serve & Savor: Enjoy your Thai BBQ Chicken hot off the grill with sticky rice, cucumber salad, and a drizzle of Nam Jim Jaew (recipe below) for an authentic Thai experience.
Nam Jim Jaew (Thai Chili Dipping Sauce):
- 2 tablespoons chopped shallots
- 2 cloves garlic, minced
- 2-3 Thai chilies (adjust for spice level), seeds removed and chopped
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- Salt to taste
Combine all ingredients in a small bowl and mix well.
Tips:
For Perfect Thai BBQ Chicken:
- Marinate for Maximum Flavor: The longer you marinate the chicken, the deeper the flavors will be. Aim for at least 2 hours, but overnight is ideal.
- Control the Heat: Adjust the amount of chilies in both the marinade and dipping sauce to suit your spice preference.
- Don’t Overcook: The chicken cooks quickly, so watch closely on the grill to avoid drying it out.
Made this delicious Thai BBQ Chicken? Tell us how it turns out in the comments below!
