These Thai Grilled Chicken Thighs, also known as gai Yang, are packed with flavor! The chicken gets marinated in a tasty mix of spices and herbs that makes it super juicy and delicious.
Grilling adds a lovely smoky touch that you won’t forget. I love serving these thighs with a side of fresh veggies—it just makes everything feel bright and cheerful! 🍗🌿
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs for their juicy texture and flavor when grilled. If you prefer, you can use boneless thighs or even chicken breast; just adjust the cooking time to prevent drying out.
Fish Sauce: This adds a distinct umami flavor. If you can’t find it or are looking for a vegan option, soy sauce can be a substitute, though it won’t give the same depth of flavor.
Red Chilies: Adjust the spice by using fewer chilies or opting for milder peppers like bell peppers. If you want more heat, consider using Thai bird’s eye chilies instead.
Cilantro or Thai Basil: Fresh herbs brighten the dish. If you’re not a cilantro fan, you can use parsley, or if you want that unique Thai flair, stick to Thai basil as it has a sweet and slightly spicy aroma.
How Do I Get the Perfect Grill Marks and Juicy Chicken?
The key to perfect grilling lies in marinating the chicken and managing the heat effectively. Marinating not only flavors the chicken but also helps to tenderize it. Let’s break it down:
- Make sure to marinate the chicken for at least an hour, but overnight is best for richer flavors.
- Preheat your grill to medium-high, which helps get those nice grill marks without burning the outside.
- Always oil the grill grates before grilling to prevent sticking. You can use a paper towel dipped in oil to wipe the grates.
- Start grilling skin-side down for maximum crispiness. Aim for 6-8 minutes until it’s golden and charred, then flip carefully.
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) for perfectly cooked chicken.
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 cloves garlic, minced
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon ground coriander
- 1 tablespoon black pepper
- 1-2 red chilies, chopped (adjust for spice preference)
- Juice of 2 limes
For Serving:
- Fresh cilantro or Thai basil, for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving
How Much Time Will You Need?
This tasty dish requires about 15 minutes for preparation and at least 1 hour for marinating. If you can let it marinate overnight, that would be even better for flavor! Grilling will take around 15-20 minutes. Total time can be about 1 hour and 35 minutes if you marinate it for an hour, or longer if you let it sit overnight.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together the minced garlic, fish sauce, soy sauce, brown sugar, sesame oil, ground coriander, black pepper, chopped chilies, and lime juice. Stir everything well until combined. This flavorful mix will make your chicken really delicious! Add the chicken thighs to the marinade, making sure they are completely coated. Cover the bowl and place it in the refrigerator for at least 1 hour, or ideally overnight for the best taste.
2. Prepare for Grilling:
When you’re ready to cook, preheat your grill to medium-high heat. Don’t forget to oil the grill grates lightly to help prevent the chicken from sticking. A little oil goes a long way!
3. Grill the Chicken:
Carefully place the marinated chicken thighs on the grill, skin-side down. Grill them for about 6-8 minutes, or until the skin is crispy and nicely charred. Then, flip the chicken over and grill for another 6-8 minutes. You want to make sure the internal temperature reaches 165°F (75°C) and that the juices run clear. This ensures it’s cooked all the way through!
4. Rest the Chicken:
Once done, take the chicken off the grill and let it rest for about 5 minutes. This helps the juices settle and keeps the chicken moist when you cut into it.
5. Serve:
Arrange the grilled chicken on a serving platter and garnish with fresh cilantro or Thai basil for a pop of color. Serve with lime wedges and some fragrant jasmine rice on the side, and enjoy your delicious Gai Yang!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, the cooking time will be shorter. Grill them for about 5-7 minutes per side, or until they reach an internal temperature of 165°F (75°C). Keep an eye on them to prevent drying out!
What If I Don’t Have Fish Sauce?
If fish sauce isn’t available, you can substitute it with soy sauce for a vegetarian option. Or, use a mixture of soy sauce and a touch of lime juice or vinegar for a similar salty and tangy flavor. Adjust to taste!
How to Store Leftover Grilled Chicken?
Store leftover chicken thighs in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave for a quick option. Adding a splash of water can help to keep them moist.
Can I Marinate the Chicken for Longer?
While marinating for at least 1 hour is great, you can definitely marinate the chicken overnight for even more flavor. Just be cautious not to exceed 24 hours, as the acid in the marinade can start to break down the chicken too much.
