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If you’ve been craving something bursting with vibrant, authentic flavors, then you’re in for an absolute treat with this Thai Grilled Chicken (Gai Yang) with Coconut Rice Recipe. This dish perfectly marries juicy, lemongrass-infused chicken thighs grilled to perfection and paired with fragrant, creamy coconut rice that balances the smoky, sweet, and savory notes wonderfully. It’s a standout crowd-pleaser that feels both indulgent and comforting, inviting you to savor every bite like a warm embrace from Thai street food culture.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in crafting the memorable taste and texture of Thai Grilled Chicken (Gai Yang) with Coconut Rice Recipe. From the aromatic lemongrass to the balance of salty fish sauce and sweet palm sugar, every element works in harmony to deliver an unforgettable flavor experience.
- Chicken thigh fillets (2 lb / 1 kg, skinless, boneless): Juicy and tender, these ensure the chicken stays moist when grilled.
- Lemongrass stalk (1 large, white part only): Adds a zesty citrus aroma that defines Thai cuisine; slicing it thick helps the blender puree it better.
- Garlic cloves (4, peeled): Essential for that savory punch and depth in the marinade.
- Fish sauce (2 1/2 tbsp): A salty umami powerhouse that brings authentic Thai flavor.
- Light soy sauce (1 tbsp): Adds gentle saltiness and enhances the marinade’s color.
- Dark soy sauce (2 tsp): Gives a rich color and subtle sweetness without overpowering.
- Brown sugar or palm sugar (3 tbsp, tightly packed): Balances the saltiness with caramelized sweetness for that sticky glaze.
- Vegetable or neutral oil (2 tbsp): Helps the marinade cling to the chicken while promoting even cooking.
- Nam Jim Jaew: The traditional Thai dipping sauce that pairs perfectly, adding tangy, spicy kick.
- Lime Sweet Chilli Sauce: A sweeter alternative to accompany the grilled chicken.
- Lime wedges: Freshen up every bite with a burst of citrus.
- Red chili (optional, finely sliced): For those who love an added touch of heat and vibrant color.
- Cilantro/coriander leaves (optional): Adds a fragrant herbal note as a fresh garnish.
- Coconut rice: Creamy and slightly sweet, this side is a must to soak up all those gorgeous juices.
How to Make Thai Grilled Chicken (Gai Yang) with Coconut Rice Recipe
Step 1: Blitz the Marinade
Start by combining all the marinade ingredients except the oil—lemongrass, garlic, fish sauce, soy sauces, and brown sugar—into a jug just big enough for your stick blender. Blitz until the lemongrass and garlic turn into a smooth, fragrant puree. No stick blender? No worries! Finely grate the lemongrass and garlic and mix everything by hand. This step infuses the marinade with fresh, sharp aromas that promise bold flavor in every bite.
Step 2: Marinate the Chicken
Pour the pureed marinade into a bowl and stir in the oil. Add your chicken thigh fillets, tossing them thoroughly to coat every surface with that luscious mixture. Cover the bowl and let the chicken soak up all those incredible flavors overnight for best results. If you’re short on time, try a minimum of 3 hours. And in a pinch, slice the chicken thinly, toss it in the marinade and cook it quickly like a stir-fry for a speedy fix.
Step 3: Heat Up Your Cooking Surface
Whether you’re firing up an outdoor BBQ grill on high or getting a non-stick pan sizzling on the stove, make sure the cooking surface is hot before adding the chicken. This ensures you get that signature charred, smoky exterior while locking in the juiciness.
Step 4: Cook the Chicken to Golden Perfection
Remove the chicken from the marinade, discarding any excess liquid unless you plan to bake (see note). Place the chicken on your grill or pan, then reduce the heat to medium because the sweet marinade can burn if the heat is too high. Cook for about 5 to 6 minutes on each side until beautifully golden brown. Don’t worry if the marinade chars a bit—flip immediately to avoid burning and feel free to turn often; it helps the chicken cook evenly without flare-ups.
Step 5: Rest and Serve
Once cooked, give the chicken a 3-minute rest so the juices redistribute for maximum tenderness. Then plate it alongside a generous scoop of steaming coconut rice. Add lime wedges, fresh chilies, and cilantro for that final burst of freshness and color. Pick your favorite sauce, whether the classic Nam Jim Jaew or the tangy Lime Sweet Chilli Sauce, and get ready to savor a perfect bite.
How to Serve Thai Grilled Chicken (Gai Yang) with Coconut Rice Recipe
Garnishes
The charm of this dish shines bright with its garnishes. Fresh lime wedges add a refreshing zing, finely sliced red chilies contribute a vibrant heat, and bright cilantro leaves add a burst of herbal fragrance that completes each mouthful. These tiny touches aren’t just decoration—they bring each flavor dimension to life.
Side Dishes
Coconut rice is the traditional and most beloved accompaniment, its creamy richness calming the spicy, smoky chicken. You might also enjoy a simple Thai cucumber salad on the side for crisp contrast or some grilled vegetables to round out the meal with earthy goodness. These sides elevate the dining experience while keeping it balanced and fresh.
Creative Ways to Present
For a fun twist, serve your Thai Grilled Chicken (Gai Yang) with Coconut Rice Recipe family-style on a large platter topped with colorful garnishes. Wrap the chicken and rice in freshly steamed lettuce leaves for hand-held delights or even turn the leftovers into vibrant rice paper rolls with herbs and a drizzle of sauce. The possibilities to impress are endless!
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover grilled chicken and coconut rice in airtight containers. Properly stored, they will keep fresh in the refrigerator for 2 to 3 days, making for perfect next-day lunches or dinners with minimal effort.
Freezing
You can freeze cooked chicken and rice separately in freezer-safe bags or containers for up to 2 months. Slice the chicken before freezing so you can thaw just what you need. Be sure to cool everything completely before freezing to maintain texture and flavor.
Reheating
When ready to enjoy leftovers, gently reheat chicken in a preheated oven at 350°F (175°C) or on a grill pan to bring back that smoky crispness without drying it out. For the coconut rice, microwave it covered with a damp paper towel or steam it lightly to revive its creamy texture.
FAQs
Can I use chicken breasts instead of thigh fillets?
You can, but chicken thighs are preferred for their juiciness and flavor. Breasts tend to dry out faster on the grill, so keep a close eye if you choose to swap.
What if I don’t have a stick blender for the marinade?
No problem! Simply finely grate or mince the lemongrass and garlic then mix thoroughly with the other marinade ingredients to ensure the flavors are evenly distributed.
Is there a vegetarian alternative for this recipe?
While the traditional recipe features chicken, tofu or tempeh marinated in the same mixture and then grilled can be a delicious plant-based alternative that captures similar flavors.
Can I prepare the marinade and chicken on the same day?
Yes, marinating for at least 3 hours infuses good flavor, but letting it sit overnight is ideal. On busy days, quick marinating followed by cooking like a stir-fry works well too.
What is the best way to cook coconut rice?
Coconut rice is best made by cooking jasmine rice with coconut milk, water, and a pinch of salt until tender and fragrant. This creamy side beautifully counterbalances the grilled chicken’s bold flavors.
Final Thoughts
There is something truly magical about the way this Thai Grilled Chicken (Gai Yang) with Coconut Rice Recipe brings together smoky, sweet, and tangy flavors in one satisfying meal. It’s a recipe that’s both approachable and exciting, perfect for sharing with friends or savoring on a quiet night at home. Once you try it, it’s bound to become one of your favorites—so fire up the grill and dive in!
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Thai Grilled Chicken (Gai Yang) with Coconut Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 22 minutes (includes minimum marinating time)
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
This authentic Thai Grilled Chicken (Gai Yang) recipe features marinated boneless, skinless chicken thighs infused with lemongrass, garlic, and traditional Thai seasonings. Grilled to perfection, the chicken is juicy, flavorful, and best served with coconut rice, lime wedges, and a spicy dipping sauce like Nam Jim Jaew or sweet chili sauce for a delightful Thai meal.
Ingredients
Chicken and Marinade
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
- 1 large lemongrass stalk, white part only, sliced 5mm thick (or 1 tbsp lemongrass paste)
- 4 cloves garlic, peeled
- 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 oil (vegetable, canola, or any neutral flavored oil)
To Serve
- Nam Jim Jaew (traditional Thai dipping sauce)
- Lime sweet chili sauce
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Coconut rice
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 well.
- Marinate: Pour the marinade into a bowl, add the oil, and stir. Add the chicken thigh fillets and toss thoroughly to coat. Cover and refrigerate to marinate overnight for best flavor, or at least 3 hours. If short on time, slice the chicken thinly, toss in marinade, and cook immediately like in a stir-fry.
- Prepare Grill or Pan: Heat your outdoor BBQ grill on high or preheat a non-stick pan on the stove over high heat.
- Cook the Chicken: Remove the chicken from the marinade and discard the remaining marinade (unless baking in the oven, see notes). Place the chicken on the BBQ or in the pan, then reduce heat to medium to prevent burning due to the sugar content. Cook the chicken until golden brown, about 5 to 6 minutes per side. If it starts to burn, flip immediately and continue to turn as needed for even cooking.
- Rest and Serve: Let the chicken rest for 3 minutes after cooking. Serve alongside steamy coconut rice, lime wedges, fresh sliced chilies, coriander leaves, and your choice of dipping sauce such as Nam Jim Jaew or sweet chili sauce.
Notes
- Skinless, boneless chicken thighs provide tender, juicy meat suitable for quick grilling.
- The white part of lemongrass is used for its more aromatic and tender qualities. If unavailable, lemongrass paste is a good substitute.
- If baking the chicken instead of grilling or pan frying, you may use the leftover marinade as a baste or sauce after boiling it to ensure safety.
- Marinating overnight intensifies flavor but a minimum of 3 hours is sufficient for good taste.
- If short on time, thinly slicing chicken and stir-frying with the marinade will still give a tasty result.
