These Thai Grilled Chicken Thighs (gai Yang) are packed with flavor! Marinated in a mix of herbs, spices, and a hint of sweetness, they sizzle beautifully on the grill.
I love how juicy and tender the chicken turns out, plus that smoky char adds the perfect touch. Serve them with rice and a fresh salad, and you’re in for a treat!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are great for grilling. They stay juicy and flavorful. If you’re looking for a leaner option, you could use chicken breast, but be careful not to overcook them as they can dry out.
Soy Sauce: Regular soy sauce adds umami to the marinade. If you’re gluten-free, look for tamari or coconut aminos. I often use low-sodium soy sauce for a lighter touch, but it’s really up to your taste!
Fish Sauce: It’s crucial for authentic Thai flavor. If you’re vegetarian or allergic, try a vegan fish sauce or a mix of soy sauce and a splash of lime juice for a similar umami kick.
Garlic: Fresh minced garlic is best for a punchy flavor. Garlic powder works too, but stick to about 1/4 teaspoon per clove. I love garlic, so I often add a bit more than the recipe calls for!
Coriander Root: This unique ingredient is often used in Thai cooking for its earthy flavor. If you can’t find it, using fresh cilantro stems is a great alternative. Just chop them fine!
How Do I Achieve the Perfect Grill Marks and Juiciness?
The key to grilling chicken thighs perfectly is time and temperature. Here’s how you can ensure they are juicy and have great grill marks:
- First, marinate your chicken for at least one hour, but overnight is best! This helps in flavor and tenderness.
- Preheat your grill well! A hot grill (medium-high heat) creates those lovely grill marks.
- Don’t flip your chicken too soon. Let it cook for 5-7 minutes on each side without moving it to get a nice char.
- Use a meat thermometer if you have one; chicken should reach 165°F (75°C). This guarantees it’s cooked through and safe to eat.
- Let the chicken rest for a few minutes after grilling. This allows juices to redistribute, keeping your meat juicy.
These steps will help you create perfectly grilled chicken every time! Enjoy your meal!
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 1 tablespoon coriander root, minced (or substitute with fresh cilantro stems)
- 1 teaspoon white pepper
- 1 tablespoon vegetable oil
- Salt to taste
For Garnish:
- 2 red chilies, sliced
- 2 limes, halved (for grilling and garnish)
- Fresh cilantro or microgreens
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and at least 1 hour to marinate the chicken. If you can, let it soak overnight for even better flavor! The cooking time on the grill is roughly 15 minutes. Overall, it’s a simple, delicious dish that offers a taste of Thailand.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together the soy sauce, fish sauce, sugar, minced garlic, minced coriander root, white pepper, and vegetable oil. This will create a lovely marinade full of Thai flavors!
2. Marinate the Chicken:
Add the chicken thighs to the bowl, making sure they are fully coated in the marinade. Cover the bowl and place it in the fridge. It’s best to let the chicken marinate for at least 1 hour, but overnight is ideal if you have the time!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. This step is important for getting that nice char on the chicken.
4. Prepare the Chicken for Grilling:
Take the chicken out of the marinade and let any excess drip off. Season the chicken with salt to taste before placing it on the grill.
5. Grill the Chicken:
Place the chicken thighs on the grill and cook for about 5-7 minutes on each side, or until the chicken is fully cooked, has a nice char, and shows grill marks. Remember to keep an eye on them!
6. Grill the Limes:
During the last few minutes of cooking, toss the lime halves on the grill to caramelize them a little. This will enhance their flavor, making them perfect for squeezing over the chicken later.
7. Resting the Chicken:
Once cooked, take the chicken and limes off the grill. Allow the chicken to rest for a few minutes before slicing it. This helps keep it juicy!
8. Serve and Garnish:
Cut the chicken thighs into slices and arrange them on a serving platter. Garnish with the sliced red chilies and fresh cilantro or microgreens. Add the grilled lime halves on the side for that extra zing!
9. Enjoy!
Serve your Thai Grilled Chicken Thighs with jasmine rice or as part of a larger Thai meal. Enjoy the delicious flavors and the smiles it brings!
Can I Use Bone-in Chicken Thighs Instead?
Absolutely! Bone-in chicken thighs will add even more flavor, but they will take a bit longer to cook. You’ll want to grill them for about 7-10 minutes per side, checking for doneness with a meat thermometer (165°F/75°C is the target). Just keep an eye on them to prevent drying out!
What Can I Use as a Substitute for Fish Sauce?
If you don’t have fish sauce on hand, you can use soy sauce mixed with a little lime juice as a substitute. Alternatively, try Worcestershire sauce or a vegan fish sauce if you’re looking for a plant-based option. Just remember that the flavor will change slightly, but they’ll still add a nice umami!
How Should I Store Leftover Grilled Chicken Thighs?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in the microwave or on the stovetop over low heat to retain moisture. If the chicken feels dry, consider adding a splash of water or a little broth as you reheat.
Can I Grill the Chicken in a Grill Pan Instead of an Outdoor Grill?
Yes, a grill pan works wonderfully for indoor grilling! Make sure to preheat the pan on medium-high heat and brush it with a thin layer of oil to prevent sticking. You might not get the same smoky flavor as an outdoor grill, but you can still achieve those nice grill marks!
