These Thai grilled chicken thighs, known as gai yang, are juicy and packed with flavor. Marinated in a tasty blend of herbs and spices, they’re perfect for any BBQ!
What I love most? The smoky char adds an amazing touch. It’s hard to eat just one! Pair them with some sticky rice, and you have a meal that’s hard to resist!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add flavor and moisture to the dish. If you prefer a leaner option, boneless, skinless chicken thighs will work. Just keep an eye on the cooking time, as they may cook quicker.
Vegetable Oil: Vegetable oil helps achieve a nice sear. You can substitute it with canola oil or peanut oil. They also have high smoke points, perfect for grilling.
Soy Sauce: This adds umami and depth. If you’re gluten-free, try tamari instead, which tastes very similar. Or, use coconut aminos for a soy-free option.
Fish Sauce: It gives a unique salty umami flavor. If you’re avoiding fish, soy sauce can be a substitute, or you can use a bit of miso paste mixed with water to mimic its taste.
Brown Sugar: This balances the salty flavors. If you don’t have brown sugar, white sugar or honey work as alternatives. Keep in mind honey might add different notes, so adjust accordingly.
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken is key in this recipe to infuse flavors deeply. Here’s how to do it right:
- Combine all marinade ingredients in a bowl and whisk until the brown sugar dissolves.
- Ensure your chicken thighs are fully coated in the marinade. It’s great to get under the skin if you can.
- Cover and refrigerate the chicken for at least 1 hour, but overnight gives the best flavor. Don’t skip this step!
- Before grilling, let the chicken sit at room temperature for about 15 minutes for even cooking.
Getting your chicken well-marinated not only helps in flavor but also keeps it juicy. Happy grilling!
How to Make Thai Grilled Chicken Thighs (Gai Yang)?
Ingredients You’ll Need:
For the Marinade:
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground white pepper
- 1 tablespoon cilantro stems, finely chopped
- 1-2 red chili peppers, thinly sliced (adjust to taste)
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- Lime wedges, for serving
- Fresh cilantro leaves, for garnish
- Cooked jasmine rice, for serving (optional)
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prepare and 20-30 minutes to grill. Don’t forget to add at least 1 hour for marinating the chicken, preferably overnight for the best flavor!
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the vegetable oil, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, ground white pepper, and chopped cilantro stems. Whisk everything together until the sugar is dissolved and the marinade is well mixed.
2. Marinate the Chicken:
Add the chicken thighs to the bowl and make sure they are thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 1 hour; for the best flavor, let them marinate overnight!
3. Prepare to Grill:
Preheat your grill to medium-high heat. If you’re using charcoal, wait until the coals are covered with white ash before grilling. This helps get that perfect grill effect!
4. Grill the Chicken:
Take the chicken thighs out of the marinade, letting any excess drip off. Discard the remaining marinade. Place the chicken skin-side down on the grill. Grill for about 6-7 minutes until the skin is crispy and nicely charred.
5. Flip and Finish Grilling:
Carefully flip the chicken and grill for an additional 5-7 minutes. You want the internal temperature to reach 165°F (75°C) to ensure it’s fully cooked.
6. Let It Rest and Serve:
Once cooked, take the chicken off the grill and let it rest for a few minutes. This helps keep it juicy! Serve the grilled chicken thighs garnished with sliced red chili peppers, fresh cilantro leaves, and lime wedges. If you like, pair it with cooked jasmine rice and a side salad for a complete meal. Enjoy!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just be aware that they will cook faster, so start checking the internal temperature after about 4-5 minutes per side. This will help prevent them from drying out.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, soy sauce is a great option. You can also use a mixture of soy sauce and a little lime juice to replicate the salty and tangy flavors. Just keep in mind that it won’t have the exact same taste, but it will still be delicious!
How Do I Store Leftovers?
Store leftover grilled chicken thighs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on a skillet over low heat, adding a splash of water to prevent drying out.
Can I Marinate the Chicken Longer Than Overnight?
While marinating the chicken overnight is great for flavor, it’s best not to exceed 24 hours. Marinating too long can cause the chicken to become mushy due to the acidity of the lime juice and fish sauce. Aim for anywhere between 1 hour to 24 hours for the best results!
