THAI GRILLED CHICKEN (GAI YANG)

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken, known as Gai Yang, is a beloved street food staple across Thailand. This aromatic grilled dish is traditionally marinated with fish sauce, soy sauce, garlic and black pepper, offering deep savoury notes and subtle sweetness. It’s often grilled over charcoal for a signature smoky, tender and juicy texture. While the traditional version may use whole or spatchcocked chicken, this single-serving recipe features a marinated chicken breast, making it ideal for quick lunches, solo dinners or meal prepping. The marinade infuses the meat with bold, umami-rich flavours and grilling locks in the moisture while adding charred crispness. Served with sticky rice or a fresh green papaya salad, it makes for a complete, balanced Thai-inspired meal. Simple yet flavourful, this dish offers an authentic taste of Thai cuisine with minimal ingredients.

RECIPE CATEGORY

Main Course

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

Barbecue / Grill

OCCASION/HOLIDAY

Backyard BBQ

SPECIAL CONSIDERATION/DIETARY CONCERNS

Quick & Easy

DISH TYPE

Protein Shakes

INGREDIENTS

Here is a list of ingredients for Thai Grilled Chicken (Gai Yang):

• 1 small chicken breast

• ½ teaspoon soy sauce

• ½ teaspoon fish sauce

• ½ teaspoon garlic, minced

• ¼ teaspoon black pepper

FULL NUTRITIONAL INFORMATION

• Calories: 251.2 kcal

• Protein: 46.4 g

• Fat: 5.4 g

• Saturated Fat: 1.2 g

• Carbohydrates: 1.2 g

• Sugars: 0.1 g

• Fibre: 0.2 g

• Sodium: 473.2 mg

• Potassium: 761.8 mg

• Cholesterol: 148.9 mg

• Calcium: 18.1 mg

• Iron: 0.9 mg

PREPARATION

These steps are followed for the preparation of Thai Grilled Chicken (Gai Yang):

• Prepare The Marinade: In a small bowl, combine the soy sauce, fish sauce, minced garlic and black pepper. Mix thoroughly.

• Marinate The Chicken: Place the chicken breast in a zip-top bag or shallow bowl. Pour the marinade over and coat evenly. Let it marinate in the fridge for at least 30 minutes, preferably up to 2 hours.

• Preheat the Grill: Heat a grill or grill pan over a medium-high flame and lightly oil the grates or pan to prevent sticking.

• Grill The Chicken: Remove the chicken from the marinade and let excess drip off. Grill 4–5 minutes per side or until the internal temperature reaches 74°C (165°F).

• Rest The Chicken: Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow juices to redistribute.

• Serve And Enjoy: Slice and serve with sticky rice, cucumber slices or a Thai dipping sauce like nam jim jaew for authentic flair.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

Here are some helpful tips for Thai Grilled Chicken (Gai Yang):

• Pound The Chicken Evenly: Flattening the chicken breast ensures even cooking and prevents drying out.

• Use Charcoal Grill For Best Flavour: If possible, grill over charcoal to add authentic smoky depth.

• Let It Rest: Always let grilled meat rest before slicing to preserve juiciness.

• Adjust Marinade Time: Short on time. Even 15-minute marinade can enhance flavour.

• Use A Meat Thermometer: Ensures perfect doneness without guesswork.

VARIATIONS

• Add Lemongrass: Finely chop fresh lemongrass into the marinade for traditional herbal notes.

• Sweeten Slightly: Include a touch of palm sugar or honey for a hint of sweetness.

• Spicy Kick: Add crushed red pepper or a splash of Sriracha for heat.

• Herb Marinade: Blend coriander roots or Thai basil for added complexity.

• Use Chicken Thighs: For a juicier and more decadent option, swap chicken breast with boneless thighs.

• Pair With Dipping Sauce: Serve with nam jim jaew (spicy tamarind sauce) or sweet chilli sauce.

• Make It Paleo: Use coconut aminos in place of soy sauce.

• Low Sodium Option: Use reduced-sodium soy sauce and limit fish sauce.

PREPPING AND STORAGE

• Fridge: Store cooked chicken in an airtight container for up to 3 days.

• Reheating: Gently reheat in a covered pan or microwave with a splash of water to retain moisture.

• Freezing: Freeze raw marinated chicken for up to 2 months. Thaw overnight in the fridge before grilling.

• Meal Prep Tip: Grill multiple breasts simultaneously for the week, perfect for salads, rice bowls or wraps.

• Storage Safety: Always use cool chicken entirely before refrigerating or freezing to avoid condensation and bacterial growth.