Thai Grilled Chicken (Gai Yang – ไก่ย่าง)

    • Published December 01, 2025
    • Updated December 01, 2025
    • Author Bell V’Kit
    Juicy Thai grilled chicken marinated in lemongrass, garlic, and white pepper, slow-cooked over charcoal and served with sticky rice, fresh vegetables, and Thai sweet chili chicken dipping sauce (nam jim gai).

    This post may contain affiliate links. Please see our privacy policy for details.

    Total : 1 hr 10 min
    Spice Level : Mild (adjustable)
    Skill Level : Easy
    Jump to Recipe Shopping List Tips FAQs
    image

    What Is Grilled Chicken (Gai Yang – ไก่ย่าง)?

    Thai grilled chicken, or gai yang (ไก่ย่าง), is a timeless favorite found all across Thailand, from family cookouts and roadside grills to casual restaurants and temple fairs.

    Each region has its own twist: some add turmeric for a golden hue, others use coconut milk for extra tenderness. But the essence remains the same: charcoal-grilled chicken infused with fragrant Thai herbs.

    The flavor is savory, gently sweet, and deeply aromatic, layered with tumeric, white pepper, lemongrass, and coriander roots. Grilled slowly over low heat, the skin turns golden and slightly crisp while the meat stays juicy and full of flavor.

    Gai yang is typically served with warm sticky rice and two spicy dipping sauces, one sweet, one spicy - nam jim gai (น้ำจิ้มไก่) and/or nam jim jaew (น้ำจิ้มแจ่ว) respectively.

      Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
      Happy cooking!

      explore recipes

      Why You’ll Love This Dish Grilled Chicken (Gai Yang – ไก่ย่าง)

      • Easy to Prepare Ahead – Marinate the chicken the night before for effortless cooking the next day. Perfect for busy weekdays or weekend BBQs.
      • Works with most equipment – Works beautifully on any grill, pan, or even in the oven. No special setup required.
      • Meal-Prep Friendly – Keeps well in the fridge. Reheat or enjoy cold by turning leftovers into a wrap, salad, or sandwich.
      • Healthy and Protein-Rich – Packed with lean protein and herbs, it’s flavorful without being heavy.
      • Perfectly Balanced Thai Flavors – Savory, gently sweet, and deeply aromatic from lemongrass, garlic, and coriander root — the essence of Thai home cooking.
      • Family-Friendly – Adults love the depth of flavor, kids love the juicy tenderness. Mild and balanced, it’s perfect for all ages.

      Shopping Checklist (Ingredients & Equipment)

      Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

      Marinade Ingredients

      [] 3 chicken thighs
      [] 1 tbsp whole white peppercorns
      [] 30 Thai garlic cloves
      [] 4 coriander roots
      [] 3 lemongrass
      [] 1/2 tsp turmeric powder (for color and fragrance)
      [] 2 tbsp fish sauce
      [] 3 tbsp light soy sauce
      [] 3 tbsp oyster sauce
      [] 3 tbsp seasoning sauce
      [] 1 tbsp palm sugar
      [] A pinch of salt

      Thai Chicken Dipping Sauce (น้ำจิ้มไก่) Ingredients

      [] |90g Thai red chilies (พริกชี้ฟ้าแดง) | (ground)
      [] |40g Thai garlic (กระเทียมไทย)|(ground)
      [] 450g white sugar
      [] 1 1/2 tbsp fine sea salt
      [] 380g distilled vinegar
      [] 50g water

      Garnish & Sides

      [] cucumber
      [] coriander
      [] mint leaves
      [] cabbage

      [{

      Equipment

      [] Mortar and pestle – for pounding aromatics
      [] Food processor (or use a food processor with short pulses)
      [] Glass container (with lid)
      [] Charcoal grill or gas grill – for authentic smoky flavor
      [] Meat thermometer – to check for doneness (75°C / 165°F)

      }]

      Tips for Perfect Thai Grilled Chicken (Gai Yang – ไก่ย่าง)

      • Choose the right cut: Chicken thighs or drumsticks stay juicier and more flavorful than breast meat. The dark meat holds up better to grilling and won't dry out. Bone-in pieces add even more flavor.
      • Don't skip the coriander root: It's a key ingredient in Thai marinades, adding an earthy, citrusy depth that's hard to replicate. If you can't find coriander root, use the stems. They have a similar flavor profile.
      • Marinate overnight: Minimum 3 hours, but overnight is ideal. Scoring the chicken (making deep slits near the bone) helps the marinade penetrate deeper, infusing the meat with lemongrass and turmeric from the inside out.
      • Grill over medium charcoal heat: This achieves that charcoal aroma. Flip often and brush with leftover marinade or coconut milk to keep it moist.
      • Rest before slicing: Let the chicken rest for 5 minutes after grilling so the juices redistribute throughout the meat instead of running out when you cut into it.
      • Serve with sticky rice and dipping sauce: The full Thai experience includes khao niaw (sticky rice) and nam jim gai or nam jim jaew. The sticky rice balances the flavors, while the dipping sauce adds brightness and heat.
      Thai Grilled Chicken (Gai Yang – ไก่ย่าง)
      Juicy Thai grilled chicken marinated in lemongrass, garlic, and white pepper, slow-cooked over charcoal and served with sticky rice, fresh vegetables, and Thai sweet chili chicken dipping sauce (nam jim gai).
      Servings : 3
      Spice Level : Mild (adjustable)
      Skill Level : Easy
      Prep : 30 min
      Cook : 40 min
      Total : 1 hr 10 min
      image
      Print Review

      Prevent your screen from going dark

      1x

      Ingredients

      Marinade Ingredients

      [] 3 chicken thighs
      [] 1 tbsp whole white peppercorns
      [] 30 Thai garlic cloves
      [] 4 coriander roots
      [] 3 lemongrass
      [] 1/2 tsp turmeric powder (for color and fragrance)
      [] 2 tbsp fish sauce
      [] 3 tbsp light soy sauce
      [] 3 tbsp oyster sauce
      [] 3 tbsp seasoning sauce
      [] 1 tbsp palm sugar
      [] A pinch of salt

      Thai Chicken Dipping Sauce (น้ำจิ้มไก่) Ingredients

      [] |90g Thai red chilies (พริกชี้ฟ้าแดง) | (ground)
      [] |40g Thai garlic (กระเทียมไทย)|(ground)
      [] 450g white sugar
      [] 1 1/2 tbsp fine sea salt
      [] 380g distilled vinegar
      [] 50g water

      Garnish & Sides

      [] cucumber
      [] coriander
      [] mint leaves
      [] cabbage

      [{

      Equipment

      [] Mortar and pestle – for pounding aromatics
      [] Food processor (or use a food processor with short pulses)
      [] Glass container (with lid)
      [] Charcoal grill or gas grill – for authentic smoky flavor
      [] Meat thermometer – to check for doneness (75°C / 165°F)

      }]

      Cooking Instructions

      1. Make the Marinade

      [] Pound the white peppercorns, garlic, coriander roots, and lemongrass using a mortar and pestle until fine and fragrant.
      [] Transfer the pounded mixture to a bowl. Add turmeric powder, fish sauce, light soy sauce, oyster sauce, seasoning sauce, palm sugar, and salt. Mix until well combined.

      2. Prepare the Chicken

      [] Score or make deep slits along the chicken near the bone to help absorb flavor.
      [] Rub the marinade thoroughly into the chicken, making sure it's well coated.
      [] Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.

      3. Grill the Chicken

      Using a charcoal grill:

      [] Set up for low to medium heat.
      [] Place chicken skin-side down and grill for 25–35 minutes, flipping every 7–10 minutes.
      [] Cook until the skin is golden brown and slightly charred, and the meat is fully cooked (internal temp: 75°C / 165°F).

      4. Make the Thai Chicken Dipping Sauce (น้ำจิ้มไก่)

      [] Pound garlic and chilies together using a mortar and pestle until fine but not overly smooth. This gives the sauce body and rustic texture.
      [] Combine all ingredients in a pot:

      • Sugar, salt, vinegar, water, ground garlic and chilis
      • Stir to combine and bring to a boil over medium high heat.
      • Once boiling, reduce to medium-low heat and simmer gently for about 30 minutes, stirring occasionally.

      [] Once it simmers, remove from heat and let cool completely. Don’t over-reduce. The sauce thickens more as it cools. If it becomes too thick, stir in 1 tbsp hot water at a time until desired consistency returns.

      5. Plate and serve

      [] Serve the grilled chicken with the dipping sauce and garnish on the side.

      Did you make this recipe?

      I’d love it if you left a quick rating/review below. Your feedback makes it easier for others to find the most-loved dishes. Thank you!

      FAQs for Thai Grilled Chicken (Gai Yang – ไก่ย่าง)

      Can I use boneless chicken?

      Yes, boneless thighs or breasts work well, but adjust the grill time since they cook faster. Bone-in pieces give better flavor and stay juicier.
      Can I bake instead of grill?

      You can. Roast at 190°C (375°F) for 35–45 minutes, flipping halfway. Finish under the broiler for charred edges.
      What should I serve with Thai grilled chicken (gai yang)?

      It's usually paired with sticky rice (khao neow) and nam jim gai (sweet chili sauce) or nam jim jaew (spicy, tangy sauce with toasted rice powder). Add som tam (green papaya salad) on the side for a full Thai-style meal. Fresh vegetables like cucumber, cabbage, long beans, and herbs (mint, coriander) provide crunch and freshness that balance the rich, smoky chicken beautifully.
      How long should I marinate the chicken?

      At least 3 hours, but overnight gives the best flavor and tenderness.
      Can I make the dipping sauce ahead?

      Absolutely. It keeps in the fridge for up to 2 weeks. Let it come to room temperature before serving.

      Explore More Recipes

      Panang Curry Paste

      Panang Curry Paste

      Close-up of Thai stir-fried morning glory (pak boong fai daeng) with red chilies and garlic.

      Stir-Fried Morning Glory (Pak Boong Fai Daeng - ผัดผักบุ้งไฟแดง)

      A bowl of panang curry with chicken, a rich, creamy iThai curry with coconut cream, panang paste, and kaffir lime leaves.

      Panang Curry with Chicken (Panang Gai)

      Spicy Dried Shrimp Salad (Yum Goong Haeng): a bright Thai “yum” salad with dried shrimp, herbs, ginger, lime, and fish sauce.

      Spicy Dried Shrimp Salad (Yum Goong Haeng – ยำกุ้งแห้ง)

      Bowl of Duck Palo Rice with braised duck, Palo egg, mushrooms, and Chinese kale over jasmine rice.

      Duck Palo Rice Bowl (Khao Ped Palo – ข้าวหน้าเป็ดพะโล้)

      Whole Thai fried sea bass with fish sauce glaze and green mango salad.

      Fried Sea Bass with Fish Sauce (Pla Krapong Tod Nam Pla)

      Spicy Thai prawn salad (pla goong) with lime, mint, lemongrass, and chilis.

      Spicy Thai Prawn Salad (Pla Goong – พล่ากุ้ง)