Thai Grilled Chicken (Gai Yang)
Total Time
16 minutes
Prep Time
10 minutes
Cook Time
6 minutes
Rating
4.97 out of 5 stars
(55)
Ingredients
5 servings
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
- 1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2)
- 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) (Note 4)
- 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)
- Lime wedges
- Red chili (, finely sliced (optional)
- Cilantro / coriander leaves (optional)
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Preparation
Step 1
Place Marinade ingredients in a large ziplock bag. Massage to mix.
Step 2
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).
Step 3
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Step 4
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Step 5
Cook the chicken until golden brown - around 3 minutes each side.
Step 6
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
Step 7
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