Gai Yang - Thai Grilled Chicken With Lemongrass and Garlic

You'll discover authentic Thai flavors in Gai Yang, a beloved grilled chicken dish that originated in Thailand's Isan region. The key to its irresistible taste lies in marinating butterflied chicken overnight with garlic, lemongrass, fish sauce, and coconut milk. Grill over medium heat, turning every 5-7 minutes, until golden brown and cooked through. Let it rest for 10 minutes before serving. Master the techniques, and you'll reveal the secrets to this iconic street food favorite.

Key Takeaways

• Gai Yang is a traditional Thai grilled chicken dish featuring a marinade of lemongrass, garlic, fish sauce, and coconut milk.
• Butterflied chicken should marinate overnight in the aromatic mixture for maximum flavor infusion and tenderness.
• Grill the chicken over medium heat, flipping every 5-7 minutes until golden brown and thoroughly cooked.
• The dish originated in Thailand's northeastern Isan region and represents an important part of Thai street food culture.
• Let the grilled chicken rest for 10 minutes after cooking to ensure juices redistribute throughout the meat.

History

While the exact origins of Thai grilled chicken remain uncertain, this beloved dish emerged from Thailand's rich culinary heritage dating back centuries.

You'll find this classic street food deeply woven into Thai cuisine, particularly in the northeastern Isan region where vendors have perfected the art of grilling chicken over charcoal.

The dish's evolution reflects the resourcefulness of Thai culinary traditions, combining indigenous ingredients with cooking methods that have been passed down through generations.

What began as a practical way to prepare chicken has transformed into an iconic dish that you'll now encounter everywhere from humble street carts to upscale restaurants.

The preparation techniques and marinades have evolved over time, but the essence of this grilled masterpiece remains true to its roots.

Recipe

Ingredients:

• 1 whole chicken (3-4 lbs), butterflied
• 8 cloves garlic
• 2 tablespoons coriander roots
• 1 tablespoon black peppercorns
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 2 tablespoons palm sugar
• 2 tablespoons coconut milk
• 1 teaspoon turmeric powder
• 2 lemongrass stalks, white parts only

Marinade:

1. Pound garlic, coriander roots, and peppercorns into a paste using a mortar and pestle.
2. Mix paste with fish sauce, oyster sauce, palm sugar, coconut milk, and turmeric.
3. Score chicken and rub marinade thoroughly.
4. Marinate for 4-24 hours in refrigerator.

Cooking:

1. Remove chicken from refrigerator 30 minutes before cooking.
2. Prepare grill for medium heat (350-375°F).
3. Place chicken skin-side up on grill.
4. Cook for 20-25 minutes.
5. Flip and cook additional 15-20 minutes.
6. Check internal temperature reaches 165°F.
7. Let rest 10 minutes before serving.
8. Serve with sweet chili sauce.

Cooking Steps

You'll want to start by thoroughly cleaning your chicken and preparing the marinade by combining all ingredients until well mixed.

Let the chicken marinate in the refrigerator overnight to allow the flavors to fully penetrate the meat.

After marinating, grill the chicken over medium heat until it's golden brown and cooked through, then serve it alongside your favorite Thai dipping sauce.

Step 1. Clean Poultry Thoroughly Beforehand

Before grilling Thai chicken, properly clean and sanitize the raw poultry to remove any harmful bacteria.

You'll need to rinse the chicken under cold running water, making sure to clean both the inside and outside thoroughly. Pat the chicken completely dry with paper towels before proceeding with the marinade.

When handling raw chicken, it's essential to follow proper poultry safety guidelines. Keep your cleaning techniques consistent by using separate cutting boards and utensils for raw poultry.

After handling the chicken, immediately wash your hands with soap and hot water for at least 20 seconds. Clean all surfaces, cutting boards, and utensils that have come in contact with raw chicken using hot, soapy water followed by a sanitizing solution to prevent cross-contamination.

Step 2. Mix Marinade Ingredients Together

Start your marinade by combining coconut milk, fish sauce, minced lemongrass, garlic, ginger, turmeric, and palm sugar in a large mixing bowl. Whisk these ingredients vigorously until the palm sugar dissolves completely and the mixture becomes uniform. The marinade's aromatic blend will infuse the chicken with authentic Thai flavors.

• Make certain the lemongrass is finely minced to release its essential oils and prevent any fibrous pieces from remaining in the final dish.
• Consider marinade variations like adding Thai chilies for heat or cilantro roots for earthiness.
• For deeper flavor combinations, let the mixed marinade rest for 10 minutes before using, allowing the ingredients to meld together.

Keep the marinade consistency smooth and well-blended to guarantee even coating on the chicken pieces when you're ready to use it.

Step 3. Marinate Chicken Overnight

After preparing the marinade, place the chicken pieces in a large, non-reactive container and pour the aromatic mixture over them, making sure each piece is thoroughly coated.

For maximum flavor infusion, you'll want to refrigerate the chicken for at least 8 hours, though overnight marination (12-24 hours) yields the best results. The extended marination time allows the lemongrass, garlic, and other Thai seasonings to deeply penetrate the meat.

The marinade benefits include not only enhanced taste but also increased tenderness, as the natural enzymes break down muscle fibers.

Remember to turn the chicken pieces once or twice during marination to guarantee even distribution of flavors.

Keep the container covered with plastic wrap or a tight-fitting lid, and place it on a lower shelf in your refrigerator to prevent any cross-contamination.

Step 4. Grill Until Golden Brown

Remove the marinated chicken from the refrigerator 30 minutes before grilling to bring it closer to room temperature.

For ideal grilling techniques and flavor enhancement, prepare your grill for two-zone cooking with medium-high heat on one side and low heat on the other.

• Start by searing the chicken on the hot zone for 3-4 minutes per side to develop a golden-brown crust and those desirable char marks that add depth to the flavor.
• Move the chicken to the cooler zone and close the lid, maintaining a temperature of 350°F (175°C) for even cooking and to prevent burning the exterior.
• Check for doneness after 20-25 minutes - the internal temperature should reach 165°F (74°C), and the skin should be crispy and golden brown with a slight char.

Step 5. Serve With Dipping Sauce

Traditional Thai grilled chicken pairs perfectly with a vibrant dipping sauce known as nam jim jaew. This smoky, tangy sauce combines fish sauce, lime juice, toasted rice powder, chili flakes, and fresh herbs to create a bold flavor enhancement for your grilled chicken.

While nam jim jaew is the classic choice, you'll find other dipping sauce varieties that work beautifully too. Try nam jim kai, a sweeter sauce made with garlic, cilantro roots, and white peppercorns, or nam prik pao, a roasted chili paste mixed with lime juice and fish sauce.

For a milder option, you can serve your chicken with a simple sweet chili sauce. Whatever dipping sauce you choose, serve it alongside fresh cucumber slices and sticky rice for an authentic Thai meal experience.

Cooking Tips

To achieve perfectly grilled Thai chicken, you'll want to maintain a medium-low heat throughout the cooking process. This gentle cooking approach allows the marinade to caramelize without burning while ensuring the meat cooks evenly.

When it comes to marinade techniques, massage the paste thoroughly into the chicken, getting under the skin for maximum flavor penetration.

Essential grilling methods for perfect results:

• Keep the lid closed between turns to maintain consistent temperature and create an oven-like environment
• Flip the chicken every 5-7 minutes to prevent flare-ups and achieve even browning
• Test doneness by making a small cut near the bone - the juices should run clear, not pink

Remember to let your chicken rest for 10 minutes after cooking to lock in the juices.

Final Thoughts

Whether you're new to Thai cuisine or a seasoned home chef, mastering this grilled chicken recipe will expand your culinary repertoire with an authentic taste of Thailand.

The cultural significance of gai yang extends beyond its delicious flavor profile, representing the heart of Thai street food culture and family gatherings.

You'll find that the combination of lemongrass, garlic, and fish sauce creates a harmonious balance that's distinctly Thai, yet approachable for any palate.

As you become more comfortable with the technique, don't hesitate to adjust the marinade's intensity to suit your preferences.

The beauty of this dish lies in its versatility - serve it at casual backyard barbecues or elegant dinner parties.

With practice, you'll develop an instinct for achieving that perfect char while maintaining juicy, flavorful meat.

Frequently Asked Questions

What Are the Best Side Dishes to Serve With Gai Yang?

You'd think french fries would work, but you'll want classic Thai salads with green papaya and coconut rice to perfectly balance the smoky, aromatic flavors of your grilled dish.

How Long Can Leftover Gai Yang Be Stored in the Refrigerator?

You can safely store your leftover grilled chicken in the refrigerator for 3-4 days when properly sealed in an airtight container, following basic food safety guidelines for cooked poultry.

Can I Substitute Regular Chicken With Boneless Chicken Breast?

While boneless chicken breast isn't your best friend here, you can use it - just watch your cooking time closely and marinate longer for tenderness. It'll cook faster than bone-in pieces.

Is Gai Yang Spicy, and Can I Adjust the Heat Level?

You'll find the flavor profile typically isn't very spicy. You can easily adjust spice levels by adding more chilies to the marinade or serving it with spicier dipping sauces.

Which Regions of Thailand Is Gai Yang Most Popular In?

You'll find this grilled chicken dish most commonly in Northeastern Thailand (Isan region), though it's also gained significant popularity throughout Southern Thailand and other neighboring areas.