These Thai Grilled Chicken Thighs, or gai Yang, are packed with flavor from a tasty marinade made of herbs and spices. It’s juicy, smoky, and a great dish for any grill party!
Just a heads up, the aroma while these are grilling will make your neighbors jealous. I love serving them with some sweet chili sauce—it’s a big hit!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect here. Their fat keeps them juicy while grilling. For a lighter option, you can use boneless, skinless thighs, but they may dry out faster.
Soy Sauce: This adds salty umami flavor. If you need a gluten-free option, tamari works well, or you can use coconut aminos for a milder taste.
Fish Sauce: A staple in Thai cuisine, it gives depth. If you dislike the fishy flavor, you can substitute with vegan Worcestershire sauce for a similar taste profile.
Brown Sugar: It balances the salty flavors well. If you’re out of brown sugar, white sugar plus a touch of molasses can do the trick!
Thai Red Chilies: They pack heat! If you can’t find them, use red pepper flakes or jalapeños, adjusting the amount based on your spice level preference.
How Can You Achieve the Perfect Grilled Chicken?
Grilling chicken thighs requires attention to ensure they’re juicy and flavorful. Here’s an easy way to get it right:
- Marinate the chicken for at least 2 hours, or overnight—this makes a big difference in flavor!
- Preheat your grill to a good temperature (medium-high) to get those nice grill marks and crispy skin.
- Grill skin-side down first and resist the urge to flip it too early. Wait until it’s nice and crispy—about 5-7 minutes.
- Use a meat thermometer for accurate cooking. Aim for 165°F (75°C) in the thickest part.
Letting the chicken rest for a few minutes after grilling helps keep the juices inside. Serve it with jasmine rice and a sprinkle of freshness from cilantro or Thai basil!
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1-2 fresh Thai red chilies, finely chopped (adjust to your spice preference)
- Zest of 1 lime
- Juice of 1 lime
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For Serving:
- Fresh cilantro or Thai basil, for garnish
- Lime wedges (for serving)
- Cooked jasmine rice (for serving)
- Optional: Sliced cucumber for garnish
How Much Time Will You Need?
This recipe requires about 10 minutes for preparation and 2 hours of marinating time (or overnight for best results). You’ll also need around 15 minutes for grilling. So, plan for about 2 hours and 25 minutes total to enjoy your delicious Gai Yang!
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, whisk together the soy sauce, fish sauce, brown sugar, oyster sauce, sesame oil, minced garlic, Thai chilies, lime zest, and lime juice. This flavorful mix becomes your marinade, making your chicken tasty and aromatic!
2. Prepare the Chicken:
Place the chicken thighs into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours. If you have time, letting it sit overnight really boosts the flavor.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will ensure a nice sear on the chicken, giving it that delicious grilled flavor.
4. Grill the Chicken:
Take the chicken out of the marinade, letting any extra drip off. Place the chicken thighs skin-side down on the grill. Grill for about 5-7 minutes, or until the skin is crispy and you see nice grill marks. Flip the thighs and grill for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. Let It Rest:
Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. This helps keep the chicken juicy and tender!
6. Serve and Enjoy:
Arrange the grilled chicken on a platter and garnish with fresh cilantro or Thai basil. Serve with lime wedges on the side, alongside fluffy jasmine rice and optional sliced cucumbers. Dig in and enjoy the vibrant flavors of Thailand!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just reduce the grilling time slightly, cooking them for about 4-5 minutes on each side, or until the internal temperature reaches 165°F (75°C). Boneless thighs cook a bit faster, so keep an eye on them!
How to Store Leftovers?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave or grill them again for a few minutes on each side until warmed through. This keeps the chicken juicy!
Can I Marinate the Chicken for Longer?
Absolutely! You can marinate the chicken for up to 24 hours for even more flavor. Just be mindful not to exceed that time, as the acids in the marinade can start to break down the meat, making it mushy.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute for fish sauce, soy sauce mixed with a bit of lime juice can work in a pinch. For a vegetarian option, try using coconut aminos or tamari, which gives a similar umami flavor without the fish.
