If you’re craving a meal that bursts with authentic Thai flavors and leaves your palate dancing with joy, look no further than this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe. It combines tender, juicy grilled chicken infused with fragrant lemongrass and garlic marinade, paired perfectly with creamy coconut rice and a trio of vibrant dipping sauces. This dish offers the perfect balance of smoky, sweet, tangy, and spicy notes, making it an irresistible feast you’ll want to share — or keep all to yourself!
Ingredients You’ll Need
This recipe is all about simple yet powerful ingredients that come together to create an explosion of flavor. Each element brings a unique touch that elevates the dish — from the aromatic lemongrass to the rich coconut rice and the zingy dipping sauces.
- Chicken thigh fillets: Skinless and boneless for juicy, tender meat that grills beautifully.
- Lemongrass stalk: White part only, sliced thin; its citrusy aroma is the heart of this marinade.
- Garlic cloves: Whole and peeled to blend perfectly into the marinade for a deep, savory punch.
- Fish sauce: The salty umami kick that authenticates the Thai flavor profile.
- Light and dark soy sauce: Adds depth and a subtle sweetness to balance out the marinade.
- Brown or palm sugar: Sweetness that caramelizes beautifully on the grill.
- Neutral oil: Such as vegetable or canola, helping the marinade adhere and keeping the chicken moist.
- Nam Jim Jaew: Traditional Thai meat dipping sauce, tangy and spicy — a must-try!
- Lime sweet chili sauce and sweet chili sauce: For that perfect balance of sweet and heat on the side.
- Lime wedges, red chili, and cilantro: Fresh garnishes that add color and punch.
- Coconut rice: Creamy and fragrant, the perfect companion to soak up all those delicious juices.
How to Make Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe
Step 1: Prepare the Marinade
Start by placing all the marinade ingredients except the oil into a jug that fits your stick blender head nicely. Blitz it until the lemongrass and garlic transform into a smooth puree. No stick blender? No worries — just grate the lemongrass and garlic finely and mix everything together. This step is crucial as it releases all those beautiful aromatic oils that make the chicken sing.
Step 2: Marinate the Chicken
Pour the blitzed marinade into a bowl and stir in the oil. Toss your chicken thigh fillets until every piece is fully coated. Cover and let it soak up all those flavors—ideally overnight, but a bare minimum of 3 hours works too. If you’re short on time, slice the chicken thinly, toss it in the marinade, and cook it quickly like a stir-fry.
Step 3: Preheat Your Grill or Pan
Whether you’re firing up the outdoor BBQ or heating a non-stick pan on your stove, get it hot and ready. High heat is essential to get that gorgeous sear and smoky flavor that makes this Thai Grilled Chicken stand out.
Step 4: Cook the Chicken
Remove the chicken from the marinade (discard the leftover marinade unless you plan on baking the chicken, see notes). Place the fillets on the grill or pan and turn the heat down to medium to prevent burning — the marinade’s sugars love to caramelize quickly. Grill the chicken for about 5 to 6 minutes on each side, flipping often if needed, until golden and cooked through. Don’t worry about flipping repeatedly; it helps avoid burning and ensures even cooking.
Step 5: Rest and Ready to Serve
Once cooked, let your chicken rest for around 3 minutes. This little pause allows the juices to redistribute, keeping each bite juicy and flavorful. Serve the succulent grilled chicken alongside a generous mound of steaming coconut rice, lime wedges, fresh red chili slices, coriander leaves, and your favorite dipping sauces for the full experience.
How to Serve Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe
Garnishes
Fresh garnishes like vibrant cilantro leaves and thinly sliced red chilies not only add a pop of color but bring a brightness and gentle heat that plays beautifully with the smoky, savory chicken. Don’t forget those lime wedges — a squeeze right before eating brightens every bite and balances the richness perfectly.
Side Dishes
Coconut rice is the ultimate companion here, its creaminess offsetting the bold, spicy flavors. You can also add crisp cucumber slices or a simple green papaya salad on the side to introduce some crunch and refreshing acidity. These sides complete the dish and make for a well-rounded plate.
Creative Ways to Present
For a special touch, plate the chicken sliced against the grain over a bed of coconut rice, scattered with fresh herbs and served with different dipping sauces in small bowls for sharing. Turn it into a picnic feast or a casual weekend barbecue hit — this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe is impressively versatile and looks stunning on any table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked chicken separately in an airtight container in the fridge. It will stay moist and flavorful for up to 3 days. The coconut rice also keeps well refrigerated up to 2 days; just reheat gently when ready to enjoy again.
Freezing
You can freeze the cooked chicken by wrapping it tightly or placing it in freezer-safe containers. For best flavor, consume within one month. Coconut rice doesn’t freeze as well due to its texture but can be stored in the fridge for short-term.
Reheating
Reheat your leftover grilled chicken gently on a grill pan or in a non-stick skillet over medium heat to revive that delicious char and avoid drying out. Microwave if needed but cover and warm slowly to maintain juiciness. The coconut rice is best reheated steamed or microwaved in a covered dish with a splash of water to keep it fluffy.
FAQs
Can I use chicken breasts instead of thigh fillets?
Absolutely! Chicken breasts can work, but thigh fillets are recommended for their juicy, tender texture and better flavor absorption from the marinade.
What if I don’t have lemongrass?
If fresh lemongrass isn’t available, you can use lemongrass paste as a substitute or finely grated lemon zest with a little ginger for a similar citrusy aroma, though the flavor won’t be quite as authentic.
Is marinating overnight necessary?
While overnight marinating yields the best depth of flavor, a minimum of 3 hours still works well. If you’re short on time, thinly sliced chicken tossed in marinade and cooked immediately will still taste delicious.
Can I make this recipe gluten-free?
Yes, use tamari or another gluten-free soy sauce instead of regular soy sauce to keep the recipe gluten-free without compromising on flavor.
What’s Nam Jim Jaew and can I make it at home?
Nam Jim Jaew is a traditional tangy, spicy Thai dipping sauce typically made with toasted rice powder, chili flakes, fish sauce, lime juice, and herbs. It’s relatively easy to make at home and adds an authentic punch to your grilled meats.
Final Thoughts
This Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe is one of those dishes that truly feels like a hug on a plate. Its combination of bold, fragrant flavors with comforting textures will quickly make it a household favorite. So grab those fresh ingredients, light up the grill, and enjoy the magic of Thailand right at your dinner table—your taste buds will thank you!
Print
Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes (including marinating time)
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
Description
This Thai Grilled Chicken (Gai Yang) recipe features succulent boneless, skinless chicken thigh fillets marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauces, and brown sugar, then grilled to perfection. Served with aromatic coconut rice and traditional Thai dipping sauces, this dish offers a delicious balance of sweet, savory, and tangy flavors, bringing the essence of Thai street food right to your table.
Ingredients
Chicken and Marinade
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
- 1 large lemongrass stalk (white part only, reedy outer layers removed, sliced 5mm / 1/5″ thick; or 2 tsp lemongrass paste as substitute)
- 4 cloves garlic (peeled, whole)
- 2 1/2 tbsp fish sauce
- 1 tbsp light soy sauce (or any all-purpose soy or tamari)
- 2 tsp dark soy sauce
- 3 tbsp tightly packed brown sugar or palm sugar
- 2 tbsp vegetable oil (canola or any neutral-flavored oil)
Accompaniments
- Nam Jim Jaew (traditional Thai dipping sauce for meat) – recommended
- Lime sweet chili sauce
- Bottle of sweet chili sauce
- Lime wedges
- Red chili (finely sliced, optional)
- Cilantro / coriander leaves (optional)
- Coconut rice (to serve alongside)
Instructions
- Blitz the Marinade: Place all marinade ingredients, except the oil, into a jug just large enough to fit the head of a stick blender. Blitz until the lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic, then mix together.
- Marinate the Chicken: Pour the blitzed marinade into a bowl. Add the oil and stir to combine. Add the chicken thighs and toss thoroughly to coat them in the marinade. Cover and refrigerate to marinate for at least 3 hours, preferably overnight. If short on time, thinly slice the chicken, toss with marinade, and cook quickly like a stir-fry instead.
- Preheat the Grill or Pan: Heat an outdoor BBQ grill on high heat or a non-stick frying pan over high stovetop heat.
- Cook the Chicken: Remove the chicken from the marinade and discard the marinade (unless baking in the oven—see note). Place the chicken on the hot grill or pan and immediately turn heat down to medium to prevent burning due to the sweet marinade. Grill the chicken until golden brown and cooked through, about 5 to 6 minutes per side. If the chicken starts to burn, flip it immediately and continue flipping as needed for even cooking.
- Rest and Serve: Allow the chicken to rest for 3 minutes after cooking. Serve with a mound of steaming coconut rice, lime wedges, fresh sliced chilies, coriander or cilantro leaves, and your choice of dipping sauces such as Nam Jim Jaew or sweet chili sauce.
Notes
- The recipe uses skinless, boneless chicken thighs for juiciness and tenderness, but bone-in or skin-on can be used with adjusted cooking times.
- For lemongrass, only the white part is used because it is more tender and flavorful; if unavailable, lemongrass paste can be a convenient substitute.
- If baking the chicken instead of grilling, reserved marinade can be used as a glaze but must be boiled first to ensure safety.
- Marinating overnight develops deeper flavors, but a minimum of 3 hours is sufficient for good taste.
- If short on time, slicing the chicken thinly and stir-frying with the marinade provides a quicker alternative.
- To avoid burning, reduce heat after placing chicken on grill or pan because sugar content in marinade caramelizes quickly.
