Thai Grilled Chicken Thighs, or gai Yang, are juicy and full of flavor. Marinated in a tasty combination of spices and herbs, they are perfect for grilling!
These thighs are so easy to make and always impress at cookouts. I love serving them with rice and dipping sauce—it makes every bite a little fiesta on the plate!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for grilling due to their flavor and moisture. If you want a healthier option, skinless thighs work fine too, but they may dry out more easily on the grill.
Fish Sauce: The heart of the marinade, providing umami. If you’re looking for a substitute, soy sauce or coconut aminos can work, but they won’t replicate the exact flavor.
Red Thai Chilies: They add a lovely heat. Adjust the number based on your heat tolerance. For a milder version, try jalapeños or even sweet bell peppers for flavor without the spice.
Brown Sugar: It helps balance the saltiness of the sauces. You can swap it with honey or coconut sugar to cater to dietary preferences.
How Do I Get Crispy Skin on the Chicken?
Crispy skin is all about the technique! First, make sure your grill is hot enough before adding the chicken. Start skin-side down to render the fat. Here’s how:
- Preheat your grill to medium-high heat. This is crucial for that crispy skin!
- Once the chicken is on the grill, don’t move it around too much. Let it sear for 5-7 minutes.
- Flip carefully and switch to indirect heat to cook through without burning the skin. This balance is key!
Resting the chicken for a few minutes after grilling also helps keep it juicy. Enjoy your flavorful Gai Yang!
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1-2 red Thai chilies, chopped (adjust for heat preference)
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- Fresh cilantro or Thai basil, for garnish
- Lime wedges, for serving
- Optional: 1 tablespoon toasted sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the marinade and chicken, plus at least 1 hour (or overnight, if you can wait!) to let the chicken marinate. Cooking on the grill will take about 25-30 minutes. Overall, plan for about 1 hour and 40 minutes, including marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by grabbing a large bowl. Combine the fish sauce, soy sauce, brown sugar, lime juice, minced garlic, chopped chilies, sesame oil, and black pepper. Stir everything well until the sugar is dissolved and you have a nice, flavorful marinade.
2. Marinate the Chicken:
Add the chicken thighs to the bowl with the marinade. Make sure each piece is well-coated by turning them in the mixture. Cover the bowl and pop it in the refrigerator for at least 1 hour, but for the best flavor, let it marinate overnight if you can!
3. Get Your Grill Ready:
Now it’s time to heat up the grill! Preheat it to medium-high heat. If you’re using a charcoal grill, set it up for a two-zone fire with one side for direct heat and the other for indirect heat. This will help you get a great sear on your chicken and then cook it through without burning.
4. Grill the Chicken:
Once your grill is hot, take the chicken thighs out of the marinade and let any excess drip off (discard the marinade). Place the chicken skin-side down on the grill. Cook for about 5-7 minutes, or until the skin is crispy and golden. Flip the chicken thighs and move them to the indirect heat side of the grill. Close the lid and let them cook for another 15-20 minutes or until the internal temperature reaches 165°F (75°C).
5. Rest and Serve:
When the chicken is done, remove it from the grill and let it rest for about 5 minutes. This allows the juices to settle. Serve the grilled chicken thighs garnished with fresh cilantro or Thai basil and lime wedges on the side. If you like, sprinkle some toasted sesame seeds for a nice touch. Enjoy your flavorful Gai Yang with some steamed rice and fresh veggies!
Can I Substitute the Fish Sauce?
Yes! If you’re looking for a substitute, you can use soy sauce for a vegetarian option or coconut aminos for a gluten-free version. Keep in mind that these substitutes will alter the flavor slightly, so adjust to taste!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will cook a bit faster, so reduce the grilling time by about 5 minutes. Just make sure to check that the internal temperature still reaches 165°F (75°C) for safety!
How Can I Store Leftover Chicken Thighs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until warmed through or reheat on a grill or skillet to crisp up the skin again.
What Should I Serve with Gai Yang?
This dish pairs beautifully with steamed jasmine rice and a side of fresh vegetables like cucumber salad or stir-fried greens. You can also serve it with a dipping sauce for an extra flavor kick!
