There’s something deeply nostalgic about the smell of grilled chicken wafting through the air, mingling with smoke and spices on a lazy afternoon. For many, including myself, Thai grilled chicken—also known as Gai Yang—isn’t just food; it’s the soundtrack of summers and celebrations. As a child, I remember traveling with my family through Thailand’s countryside where roadside stalls dotted the highways, each one advertising “Gai Yang” with handmade signs and the comforting sight of golden chicken sizzling over glowing charcoal.
This dish has its roots in Isan, the northeastern region of Thailand, known for its bold, rustic flavors. Traditionally, Gai Yang is a staple of street food culture, served with sticky rice and green papaya salad (som tam), all wrapped in banana leaves and eaten by hand. Over time, it has found its way into backyard BBQs, family reunions, and even holiday feasts across the globe. It’s beloved not just for its simplicity, but for the depth of flavor—thanks to a marinade that captures the essence of Thai cooking: salty, sweet, sour, and spicy.
Whether you’re looking to relive travel memories, introduce your family to new flavors, or just want to fire up the grill for something extraordinary, this Thai grilled chicken recipe is a guaranteed showstopper.
Why You’ll Love This Recipe
- Deep cultural flavor: Traditional spices and aromatics deliver an authentic taste of Thailand right at home.
- Perfect for gatherings: Whole grilled chicken makes a stunning centerpiece for any backyard party or casual family dinner.
- Incredibly juicy: Marinating the chicken overnight keeps it tender and flavorful from skin to bone.
- Bold dipping sauce: The tamarind-based sauce adds a bright, spicy zing to every bite.
Thai Grilled Chicken (Gai Yang ไก่ย่าง)
Description
There’s something deeply nostalgic about the smell of grilled chicken wafting through the air, mingling with smoke and spices on a lazy afternoon. For many, including myself, Thai grilled chicken—also known as Gai Yang—isn’t just food; it’s the soundtrack of summers and celebrations. As a child, I remember traveling with my family through Thailand’s countryside where roadside stalls dotted the highways, each one advertising “Gai Yang” with handmade signs and the comforting sight of golden chicken sizzling over glowing charcoal.
This dish has its roots in Isan, the northeastern region of Thailand, known for its bold, rustic flavors. Traditionally, Gai Yang is a staple of street food culture, served with sticky rice and green papaya salad (som tam), all wrapped in banana leaves and eaten by hand. Over time, it has found its way into backyard BBQs, family reunions, and even holiday feasts across the globe. It’s beloved not just for its simplicity, but for the depth of flavor—thanks to a marinade that captures the essence of Thai cooking: salty, sweet, sour, and spicy.
Whether you’re looking to relive travel memories, introduce your family to new flavors, or just want to fire up the grill for something extraordinary, this Thai grilled chicken recipe is a guaranteed showstopper.
Ingredients
- Chicken:
-
2 whole chickens (about 1.8 kg each), butterflied
-
Bamboo skewers for flattening
- For the marinade:
-
4 tbsp soy sauce
-
1 tbsp fish sauce
-
2 tbsp palm sugar (or brown sugar)
-
1 tbsp dark sweet soy sauce (kecap manis)
-
8 tbsp water
-
30–40 garlic cloves (around 4 full heads), peeled
-
2 stalks lemongrass, sliced thinly
-
2½ tbsp black peppercorns
-
8 coriander roots or 2 tsp ground coriander
- For the dipping sauce (Nam Jim Jaew):
-
1½ tbsp toasted rice powder (khao kua)
-
1½ tbsp chili flakes
-
1 tbsp sugar
-
3 tbsp fish sauce
-
8 tbsp tamarind water (made from paste or pulp)
-
A handful of chopped cilantro leaves
Instructions
1. Prepare the marinade
Start by pounding the garlic, lemongrass, black peppercorns, and coriander roots in a mortar and pestle until they become a fragrant, coarse paste. This traditional method unlocks flavors in a way a blender simply can’t. Then stir in the soy sauces, fish sauce, palm sugar, and water to create a deeply flavorful marinade.
2. Marinate the chicken
Butterfly the chickens by removing the backbone and pressing flat. Rub the marinade generously over every part—inside and out, under the skin, and around the legs. This step is both messy and meditative. Let the chicken marinate in the refrigerator for at least 4 hours, but ideally overnight. The longer it soaks, the more flavorful it gets.
3. Skewer and flatten
Thread bamboo skewers diagonally through the chicken to help it stay flat during grilling. This is a traditional method used by Thai street vendors for even cooking and that signature flat, chargrilled finish.
4. Fire up the grill
Preheat your grill to medium heat. If using charcoal, create a two-zone fire so you can manage flare-ups. Place the chicken skin-side down over indirect heat. Let it grill gently for about 20 minutes before flipping. Baste occasionally with reserved marinade and keep turning every 15–20 minutes until beautifully golden and the juices run clear. Total grill time is about 1½ hours.
5. Make the dipping sauce
While the chicken cooks, combine tamarind water, fish sauce, chili flakes, sugar, and toasted rice powder in a bowl. Adjust to taste—it should be spicy, sour, salty, and sweet. Stir in chopped cilantro just before serving.
6. Serve and savor
Once the chicken is done, let it rest for 5 minutes. Then slice into portions and serve with warm sticky rice, fresh herbs, and a bowl of your homemade Nam Jim Jaew. This is Thai grilled chicken at its finest—crispy skin, juicy meat, and a punchy dipping sauce that brings it all to life.
Notes
This recipe is highly customizable—add a splash of lime to the dipping sauce, sprinkle crushed peanuts, or try the marinade on beef or lamb. The heart of the dish lies in its balance of flavors and the loving time you give to the marinade and grilling.
INGREDIENTS YOU’LL NEED:
Chicken:
- 2 whole chickens (about 1.8 kg each), butterflied
- Bamboo skewers for flattening
For the marinade:
- 4 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 1 tbsp dark sweet soy sauce (kecap manis)
- 8 tbsp water
- 30–40 garlic cloves (around 4 full heads), peeled
- 2 stalks lemongrass, sliced thinly
- 2½ tbsp black peppercorns
- 8 coriander roots or 2 tsp ground coriander
For the dipping sauce (Nam Jim Jaew):
- 1½ tbsp toasted rice powder (khao kua)
- 1½ tbsp chili flakes
- 1 tbsp sugar
- 3 tbsp fish sauce
- 8 tbsp tamarind water (made from paste or pulp)
- A handful of chopped cilantro leaves
How to Make Thai Grilled Chicken
STEP-BY-STEP INSTRUCTIONS:
1. Prepare the marinade
Start by pounding the garlic, lemongrass, black peppercorns, and coriander roots in a mortar and pestle until they become a fragrant, coarse paste. This traditional method unlocks flavors in a way a blender simply can’t. Then stir in the soy sauces, fish sauce, palm sugar, and water to create a deeply flavorful marinade.
2. Marinate the chicken
Butterfly the chickens by removing the backbone and pressing flat. Rub the marinade generously over every part—inside and out, under the skin, and around the legs. This step is both messy and meditative. Let the chicken marinate in the refrigerator for at least 4 hours, but ideally overnight. The longer it soaks, the more flavorful it gets.
3. Skewer and flatten
Thread bamboo skewers diagonally through the chicken to help it stay flat during grilling. This is a traditional method used by Thai street vendors for even cooking and that signature flat, chargrilled finish.
4. Fire up the grill
Preheat your grill to medium heat. If using charcoal, create a two-zone fire so you can manage flare-ups. Place the chicken skin-side down over indirect heat. Let it grill gently for about 20 minutes before flipping. Baste occasionally with reserved marinade and keep turning every 15–20 minutes until beautifully golden and the juices run clear. Total grill time is about 1½ hours.
5. Make the dipping sauce
While the chicken cooks, combine tamarind water, fish sauce, chili flakes, sugar, and toasted rice powder in a bowl. Adjust to taste—it should be spicy, sour, salty, and sweet. Stir in chopped cilantro just before serving.
6. Serve and savor
Once the chicken is done, let it rest for 5 minutes. Then slice into portions and serve with warm sticky rice, fresh herbs, and a bowl of your homemade Nam Jim Jaew. This is Thai grilled chicken at its finest—crispy skin, juicy meat, and a punchy dipping sauce that brings it all to life.
HELPFUL TIPS:
- If coriander root is unavailable, use the stems or substitute with ground coriander.
- Toasted rice powder is made by dry-roasting uncooked sticky rice until golden, then grinding into a coarse powder.
- Keep a small water spray bottle handy to control any grill flare-ups.
- If using chicken parts instead of whole birds, adjust grill time accordingly.
DETAILS:
- Prep Time: 30 minutes (plus 4–12 hours marinating)
- Cook Time: 1 hour 30 minutes
- Total Time: Up to 14 hours (including marinating)
- Yield: Serves 6–8
- Category: Main Course
- Method: Grilled
- Cuisine: Thai
- Diet: Dairy-Free, Nut-Free
NOTES:
This recipe is highly customizable—add a splash of lime to the dipping sauce, sprinkle crushed peanuts, or try the marinade on beef or lamb. The heart of the dish lies in its balance of flavors and the loving time you give to the marinade and grilling.
NUTRITIONAL INFORMATION (Per Serving):
- Calories: ~450 kcal
- Protein: 45g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I cook this in the oven?
Yes, roast in the oven at 190°C (375°F) for about 1 hour 15 minutes, flipping halfway and basting frequently.
What does the dipping sauce taste like?
It’s tangy, spicy, and smoky with a mild sweetness—the perfect contrast to the rich grilled chicken.
Is this recipe spicy?
The chicken itself is mild, but the dipping sauce brings the heat. Adjust chili flakes to your preference.
STORAGE INSTRUCTIONS:
- Refrigerate leftover chicken in an airtight container for up to 3 days.
- Reheat in the oven or air fryer at 180°C until warm and crispy.
- The dipping sauce can be stored separately in the fridge for up to 1 week.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Blackstone Garlic Parmesan Chicken
- Pesto Chicken Bake
- A Taste of Summer in Every Bite: Cilantro Lime Chicken Bowls
Conclusion
Thai grilled chicken is more than just a meal—it’s an experience. It brings together fire, flavor, and tradition in every bite. Whether you’re sharing it at a summer barbecue, serving it on a cozy weeknight, or introducing someone to Thai cuisine for the first time, this dish never fails to impress. With its tender meat, crispy skin, and aromatic herbs, Gai Yang invites you to slow down, gather around the grill, and savor the warmth of food made from the heart.