Thai Grilled Chicken Thighs, known as gai Yang, are bursting with flavor and super juicy. Marinaded in a mix of herbs and spices, every bite is deliciously fragrant!
This dish is a favorite of mine, perfect for a backyard cookout. Just grill them up, and your guests will think you’re a pro chef—no fancy skills needed! 😄
I love to serve these thighs with sticky rice and a fresh salad. It’s so easy and a total crowd-pleaser that you might want to make extra…you know, just in case! 🍗🌿
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this recipe because they stay juicy while grilling. If you’re looking for a leaner option, you can use skinless thighs or even chicken breasts, but they may not be as flavorful.
Soy Sauce: This adds essential saltiness and umami. If you’re gluten-free, use tamari sauce as a substitute. It’s just as tasty!
Fish Sauce: It provides depth of flavor. If you prefer not to use fish sauce, coconut aminos can be a great alternative, giving a sweeter taste.
Brown Sugar: This helps to caramelize and balance flavors. You can swap it for honey or maple syrup if you’re looking for a different sweetener. Just keep an eye on the sweetness level!
Fresh Ginger and Garlic: These are crucial for that authentic Thai flavor. If you lack fresh, you can use powdered versions (1/8 tsp ginger and 1/4 tsp garlic for each clove), but fresh is always best.
How Do I Grill Chicken to Perfection Without Drying It Out?
Grilling chicken can be tricky, but marinating and cooking properly makes all the difference. Marinating your chicken for at least an hour lets those flavors soak in. For even better results, let it sit overnight!
- Make sure to preheat your grill to medium-high. This not only helps avoid sticking but also gives nice grill marks.
- Place the thighs skin-side down first. This helps render the fat and keeps the meat moist.
- Cook for about 5-7 minutes per side until they reach a juicy 165°F. A meat thermometer is a handy tool here!
- Let the chicken rest after grilling. This step allows the juices to redistribute, ensuring each bite is tender.
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs, bone-in and skin-on
- 4 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 teaspoon ground black pepper
- 1-2 red chilies, thinly sliced (adjust to taste)
- Zest of 1 lime
For Serving:
- Fresh cilantro or Thai basil for garnish
- Lime wedges for serving
- Cooked jasmine rice (optional for serving)
How Much Time Will You Need?
This delicious Thai grilled chicken takes about 15 minutes for prep and about 30 minutes for grilling. If you can, marinate the chicken for at least 1 hour or overnight for the best flavor. Your total time will depend on how long you decide to marinate!
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the soy sauce, fish sauce, brown sugar, oyster sauce, minced garlic, grated ginger, lime juice, black pepper, lime zest, and sliced chilies. Whisk these ingredients together until the sugar dissolves and everything is mixed well. This will be your flavorful marinade!
2. Marinate the Chicken:
Place the chicken thighs in a large resealable plastic bag or in a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and pop it into the refrigerator. Let it marinate for at least 1 hour, but overnight is even better for maximum flavor.
3. Preheat and Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with ash. Once the grill is ready, take the chicken out of the marinade, letting the excess drip off, and discard the leftover marinade. Place the chicken thighs skin-side down on the grill. Grill for about 5-7 minutes, then flip and grill for another 5-7 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and has beautiful grill marks.
4. Grill the Limes:
During the last few minutes of grilling, add halved lime wedges cut-side down on the grill. Allow them to caramelize for a few minutes—this will add a delicious flavor!
5. Serve and Enjoy:
Once cooked, take the chicken off the grill and let it rest for a few minutes. Serve the grilled chicken thighs on a platter, garnished with fresh cilantro or Thai basil. Don’t forget to add the grilled lime wedges on the side! If you’d like, serve with jasmine rice for a complete meal. Enjoy your tasty Gai Yang!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used in this recipe. Just be aware that they may cook a bit faster, so keep an eye on the grill and check for doneness around the 4-6 minute mark on each side to ensure they don’t dry out.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute for fish sauce, try using soy sauce mixed with a little lemon juice or vinegar for acidity. Alternatively, coconut aminos can be a great gluten-free option that adds a similar umami flavor without the fishy taste!
How Should I Store Leftover Grilled Chicken Thighs?
Store any leftover grilled chicken thighs in an airtight container in the fridge for up to 3-4 days. You can also freeze them for longer storage—just ensure they’re wrapped well to avoid freezer burn. Thaw in the fridge before reheating!
Can I Grill the Chicken Indoors?
If grilling outdoors isn’t an option, you can use a grill pan on the stovetop! Preheat the pan on medium-high heat and follow the same cooking instructions, making sure to have proper ventilation. You could also use a broiler as a substitute for grilling—just keep an eye on it to prevent burning!
