“`html
If you’re craving a vibrant explosion of flavors that feels like a trip straight to the streets of Thailand, look no further than this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Thai Dipping Sauces Recipe. Juicy, tender chicken thighs infused with fragrant lemongrass, garlic, and a perfectly balanced marinade are grilled to smoky perfection, paired with creamy, aromatic coconut rice, and served alongside a trio of zesty Thai dipping sauces. It’s not just a meal; it’s an experience that wraps warmth, spice, and comfort into every bite.
Ingredients You’ll Need
These ingredients may seem modest, but each one plays a vital role in creating the signature flavor and texture of this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Thai Dipping Sauces Recipe. From the aromatic lemongrass to the sweet caramel notes of palm sugar, every component is essential for bringing that authentic taste to your table.
- Chicken thigh fillets (2 lb / 1 kg, skinless and boneless): The perfect cut for juicy, flavorful grilling without drying out.
- Lemongrass stalk (white part only): Adds a fresh citrusy aroma that’s essential in Thai cooking; sliced thin for easy blending.
- Garlic cloves (4, peeled): Brings a pungent, savory depth that nicely complements the lemongrass.
- Fish sauce (2 1/2 tbsp): The salty umami backbone of Thai cuisine that awakens the palate.
- Light soy sauce (1 tbsp): Provides subtle saltiness and color; tamari works well if gluten-free is preferred.
- Dark soy sauce (2 tsp): Adds richer color and a hint of sweetness to the marinade.
- Brown sugar or palm sugar (3 tbsp, tightly packed): Balances savory flavors with caramel sweetness and helps with nice caramelization while grilling.
- Vegetable oil (2 tbsp): Helps the marinade coat the chicken evenly and prevents sticking during cooking.
- Nam Jim Jaew sauce: The classic Thai dipping sauce for grilled meats, bursting with tangy, spicy, and slightly sweet notes.
- Lime sweet chili sauce: A sweet and tangy dip that’s always a crowd-pleaser.
- Sweet chili sauce (bottle): Convenient and packed with a mild kick, perfect for dipping or drizzling.
- Lime wedges: To squeeze fresh acidity that brightens each bite.
- Red chili (optional, finely sliced): For extra heat and vibrant color as a garnish.
- Cilantro/coriander leaves (optional): Adds a fresh herbal note that perfectly complements the rich grilled chicken.
How to Make Thai Grilled Chicken (Gai Yang) with Coconut Rice and Thai Dipping Sauces Recipe
Step 1: Prepare the Marinade
Start by blitzing the main marinade ingredients, except for the oil, in a jug with a stick blender until the lemongrass and garlic become a smooth puree. This step is the secret to infusing the chicken with deep, fragrant flavor. If you don’t have a stick blender, finely grate the lemongrass and garlic, then combine everything thoroughly. This texture is important for coating the chicken evenly.
Step 2: Marinate the Chicken
Pour the puree into a bowl, add the vegetable oil, and stir it together. Toss in the chicken thigh fillets, making sure every piece is well coated in that flavorful marinade. For the best results, cover and let the chicken soak up all those incredible flavors overnight. If you’re short on time, a minimum of three hours will do, but even a quick toss and grill will deliver tasty results.
Step 3: Heat Up Your Grill or Pan
Whether you’re firing up an outdoor BBQ or heating a non-stick pan on the stove, get the heat going high. This initial high heat is crucial to developing a beautiful golden brown crust on the chicken while locking in those succulent juices.
Step 4: Cook the Chicken
Remove the chicken from the marinade, discarding any leftover liquid unless you’re baking (then check for specific instructions). Place the chicken on the grill or pan, then reduce the heat to medium to prevent burning since the marinade’s sugar content can char easily. Cook the chicken for about 5 to 6 minutes on each side, flipping as needed to achieve even browning without sacrificing juiciness. Don’t hesitate to flip multiple times if needed—this keeps it from burning and allows the marinade to caramelize beautifully.
Step 5: Rest and Serve
Once cooked, let the chicken rest for about 3 minutes to allow the juices to redistribute for maximum tenderness. Serve it up alongside a generous mound of steaming coconut rice, fresh lime wedges, garnished with sliced red chilies and fresh cilantro leaves. Don’t forget the star accompaniments: the vibrant Thai dipping sauces that bring it all together in perfect harmony.
How to Serve Thai Grilled Chicken (Gai Yang) with Coconut Rice and Thai Dipping Sauces Recipe
Garnishes
Garnishing is not just about looks—it’s about elevating every bite. Adding sliced red chilies injects heat and a pop of color, while fresh cilantro or coriander leaves contribute a delicious herbal freshness that contrasts the smoky grilled chicken.
Side Dishes
Coconut rice is the ideal companion for this dish, with its creamy and slightly sweet character calming the bold spices of the chicken and dipping sauces. You might also consider crisp cucumber slices or a simple Thai green papaya salad to bring a refreshing crunch and balance.
Creative Ways to Present
For a festive presentation, serve the chicken sliced into bite-sized pieces atop the coconut rice on a banana leaf-lined platter. Offer small bowls of each dipping sauce to encourage everyone to mix and match flavors. For an informal gathering, wrap some chicken and rice in lettuce cups for a fun, handheld experience.
Make Ahead and Storage
Storing Leftovers
Leftover grilled chicken can be stored airtight in the refrigerator for up to 3 days. Keep the coconut rice in a separate container to maintain texture and freshness when reheated.
Freezing
You can freeze cooked chicken thighs wrapped tightly in foil or freezer-safe containers for up to 2 months. Coconut rice freezes well too; just thaw and reheat gently to avoid dryness.
Reheating
Reheat the chicken gently in a skillet over medium-low heat or in the oven to avoid drying it out, turning frequently to keep it moist. Microwave coconut rice with a sprinkle of water, covered lightly, to bring back its soft, fluffy texture.
FAQs
Can I use chicken breast instead of thigh fillets?
While chicken breast works, thigh fillets are preferred because they stay juicy and tender when grilled. Breast can dry out more easily, so adjust cooking times and watch carefully to avoid overcooking.
Is lemongrass paste a good substitute for fresh lemongrass?
Yes, lemongrass paste is a convenient substitute if fresh isn’t available. Use about a tablespoon of paste per stalk to maintain that essential citrusy flavor.
Can I prepare the marinade in advance?
Absolutely! The marinade can be made ahead and stored in the fridge for up to 2 days. Just blend fresh before adding the oil and marinating the chicken.
What if I don’t have a grill?
No grill, no problem. A good-quality, heavy non-stick pan or grill pan on the stove works perfectly for cooking the chicken with that lovely caramelization.
What makes Nam Jim Jaew sauce special?
Nam Jim Jaew is a traditional Thai dipping sauce bursting with sour, sweet, and spicy notes made with toasted rice powder, chilies, and lime juice. It’s an essential flavor booster that perfectly complements the smoky chicken.
Final Thoughts
Making this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Thai Dipping Sauces Recipe is a joyful experience that brings the rich tapestry of Thai street food right into your kitchen. The layers of flavor—from marinade to dipping sauces—offer both comfort and excitement in every bite. Trust me, once you try it, this vibrant dish will quickly become one of your all-time favorites to share with family and friends.
“`
Print
Thai Grilled Chicken (Gai Yang) with Coconut Rice and Thai Dipping Sauces Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 22 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
Thai Grilled Chicken (Gai Yang) is a flavorful and aromatic dish featuring marinated boneless, skinless chicken thighs infused with lemongrass, garlic, fish sauce, and soy sauces. The marinated chicken is grilled or pan-cooked to a golden brown and served with fragrant coconut rice, lime wedges, fresh chilies, and cilantro, accompanied by traditional Thai dipping sauces like Nam Jim Jaew or sweet chili sauce. This recipe highlights Thai cuisine’s balance of savory, sweet, and tangy flavors.
Ingredients
Chicken and Marinade
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
- 1 large lemongrass stalk (white part only, outer layers removed, sliced 5mm thick)
- 4 cloves garlic (peeled)
- 2 1/2 tbsp fish sauce
- 1 tbsp light soy sauce (or any all-purpose soy or tamari)
- 2 tsp dark soy sauce
- 3 tbsp brown sugar or palm sugar (tightly packed)
- 2 tbsp neutral flavoured oil (vegetable, canola, etc.)
To Serve
- Nam Jim Jaew (traditional Thai dipping sauce for meat) – recommended
- Lime sweet chili sauce or bottle of sweet chili sauce
- Lime wedges
- Red chili (finely sliced, optional)
- Cilantro / coriander leaves (optional)
- Coconut rice
Instructions
- Blitz: Place all marinade ingredients except oil into a jug just large enough for a stick blender head. Blitz until lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic and mix them well with the other ingredients.
- Marinate: Pour the blitzed marinade into a bowl, add the oil, and stir to combine. Add the chicken and toss thoroughly to coat. Cover and marinate overnight for best flavor, or for a minimum of 3 hours. If short on time, slice the chicken finely, toss it in the marinade, and cook it like a stir-fry.
- Heat the grill or pan: Preheat an outdoor BBQ grill to high heat or a non-stick pan over high heat on the stovetop.
- Cook: Remove chicken from the marinade, discarding the marinade (unless baking in the oven, see notes). Place chicken on the grill or pan, then reduce heat to medium to avoid burning the sweet marinade. Cook for about 5-6 minutes on each side until golden brown and cooked through. If the chicken starts to burn, flip immediately; you can flip multiple times as needed for even cooking.
- Rest and serve: Let the chicken rest for 3 minutes after cooking. Serve with a mound of steamed coconut rice, lime wedges, fresh chilies, cilantro, and your choice of dipping sauce such as Nam Jim Jaew or sweet chili sauce.
Notes
- Using the white part of lemongrass is essential as it has a more tender texture and better flavor for the marinade.
- If you don’t have fresh lemongrass, a lemongrass paste (about 2 tsp) can be used as a substitute.
- Discard marinade before grilling to avoid flare-ups; if baking, the marinade can be used for basting.
- Marinating overnight intensifies flavor, but a minimum of 3 hours will still produce good taste.
- Adjust the chili quantity according to your heat preference.
- This recipe pairs excellently with coconut rice, which helps balance the strong flavors of the marinade and dipping sauces.
