Thai-Style Grilled Chicken (Gai Yang)

By Lee Jackson ↣ Published on: March 26, 2021

Juicy, fragrant chicken with the bright, aromatic flavours of Southeast Asia. This Thai Gai Yang (ไก่ย่าง) is a classic street-food favourite that’s easy to make at home. Marinated with lemongrass, garlic, fish sauce and chillies, then charred over hot coals, it delivers bold aroma and succulent meat.

Thailand is renowned for its vibrant street food, where hawker stalls fill the air with intoxicating aromas. Among the many delights is Gai Yang—chicken grilled over hot coals until the skin is charred and the meat remains juicy. It’s a straightforward dish, but the marinade is what makes it unforgettable.

Gai Yang appears across the site’s Asian and Asian Street Food collections and pairs beautifully with other recipes that highlight bold, aromatic flavours.

Gai Yang is a marinated chicken with bright lemongrass, punchy garlic, fish sauce umami and a touch of chilli—simple ingredients that combine into a deeply fragrant, flavourful dish.

What’s ahead?

What is Gai Yang (ไก่ย่าง)?

Gai Yang is a Thai street-food dish of marinated chicken that’s charred over coals to a juicy, fragrant finish. Regional and vendor variations exist, but common elements include lemongrass, fish sauce, chillies, cilantro and plenty of garlic. The chicken is often served with Nam Jim Jaew, a tangy, spicy dipping sauce that complements the grilled meat.

Why it works

Flavour: The marinade layers sweet, sour, salty and spicy elements to create intense aroma and depth. Thai cuisine expertly balances these contrasts.

Juicy chicken: Grilling over high heat creates a charred exterior while sealing in juices. Thighs, legs and wings are ideal for the best texture and flavour.

Stuff you’ll need

Most of the effort goes into the marinade. Use fresh ingredients when possible and allow a long marinade (12–24 hours) for the best results.

• Lemongrass – aromatic, floral notes. Tip: pound and freeze for later.
• Cilantro – use stems and roots for maximum flavour.
• Galangal – distinctive Southeast Asian aroma; freeze-prepared portions if you can.
• Fresh turmeric – adds colour and earthiness; ground turmeric works as a substitute.
• Fish sauce – essential umami and saltiness.
• Chillies – use Thai chillies for authentic heat; adjust to taste.
• Soy sauce – adds another layer of umami.
• Shallots – add sweetness and help tenderize.
• Garlic – lots of it.
• Palm sugar – balances the flavours. Brown sugar is an acceptable substitute.

Step by Step

Making Thai-style grilled chicken at home is straightforward. Follow these steps for the best result.

1. Make the marinade.

   Use a pestle and mortar or a food processor. If using a mortar, start with the toughest ingredients (lemongrass, galangal) and add others until smooth. If using a blender, combine everything and blend to a paste. Stir in palm sugar, fish sauce, soy sauce and white pepper at the end.

2. Marinate.

   Make deep slashes in the chicken pieces so the marinade penetrates. Coat thoroughly and refrigerate covered for 4–24 hours; 12–24 hours gives the best flavour.

3. Grill the chicken.

   Remove chicken from the fridge about an hour before cooking. Grill over medium-high heat, turning regularly and basting with reserved marinade (ensure it’s cooked if it touched raw chicken). Cook until internal temperature reaches about 165ºF / 75ºC, or about 15–20 minutes depending on cut. Alternatively roast at 200ºC/400ºF or broil, turning frequently.

4. Optional — Nam Jim Jaew dipping sauce.

   Serve with a spicy-sour-sweet dipping sauce like Nam Jim Jaew for an authentic finish. Prepare it ahead and adjust heat to taste.

Pro Tips to make your life easier

• Marinate the chicken in a resealable plastic bag to minimize mess and ensure even coverage.
• Prepare the dipping sauce while the chicken marinates so it’s ready to serve.
• An immersion blender speeds up making the marinade and is excellent for this paste-style mix.
• This marinade also works well with pork or beef—try thin-cut chops, steaks or skewers.
• You can make Gai Yang from a whole butterflied chicken for a shared meal.

Serving and storing suggestions

• Serve: Best hot or at room temperature with jasmine rice or a simple Asian salad and Nam Jim Jaew on the side.
• Fridge: Store cooked leftovers covered for 2–3 days. Reheat in a 200ºC/400ºF oven for 5–10 minutes until hot.
• Freeze: You can freeze the chicken while marinated; thaw thoroughly before grilling. Cooked leftovers freeze for up to 2 months—defrost completely before reheating.

Ready to get cooking?

When the chicken hits the grill, the char and subtle smoke complete the flavour profile. The result is an aromatic, textured and deeply satisfying dish—a favourite way to enjoy grilled chicken. Give it a try and see if it becomes yours too.

Any Questions? (FAQ)

Have a question about Gai Yang? Leave a comment and I’ll help.

More delicious recipes

If you enjoyed this recipe, explore other international favourites and Thai dishes on the site.

• Gaeng Hung Lay (Northern Thai Pork Curry)
• Thai Satay Skewers
• Argentinian Beef Skewers
• Chinese Xinjiang Lamb Skewers
• Thai Curry Noodle Soup with Salmon
• Middle Eastern Marinade for Chicken Kebabs
• Thai Crying Tiger Beef with Nam Jim Jaew Sauce
• Cypriot Sheftalia (Pork & Lamb Sausages)
• Middle Eastern Lamb Kebabs (Kabobs)
• Pinchos Morunos
• Vietnamese Lemongrass Pork Chops