These Thai Grilled Chicken Thighs, known as gai Yang, are juicy, flavorful, and oh-so-satisfying! Marinated in a mix of herbs, spices, and a hint of lime, they’re perfect for summer grilling.
When I make these, my kitchen smells amazing! They’re fun to serve at parties, and trust me, everyone loves the crispy skin. Let’s not forget, leftovers (if there are any) make fantastic sandwiches!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs provide juiciness and flavor. If you prefer, you can use boneless thighs, but cooking time may vary. Alternatively, chicken drumsticks also work great!
Soy Sauce: This ingredient adds the salty punch typical in Thai dishes. If you’re avoiding soy, try tamari for a gluten-free option, or use coconut aminos for a lighter flavor.
Fish Sauce: A key flavor component in Thai cuisine, delivering umami. If you don’t have fish sauce, try using soy sauce or miso paste as a vegan substitute, but the flavor will vary.
Oyster Sauce: Adds a hint of sweetness and richness. If you need a vegan option, use mushroom sauce, which mimics the flavor profile nicely.
Lime Juice: Fresh lime juice brightens the dish. In a pinch, you could use lemon juice for a similar tang, though it’s not quite the same as lime.
Cilantro: Essential for garnish, cilantro brings freshness. If you’re not a fan, parsley can be used, though it has a different taste.
How Do You Marinate Chicken Effectively?
Marinating is crucial for flavor! Here’s how to do it right:
- Mix your marinade ingredients thoroughly until combined.
- Add the chicken and ensure it’s well coated. The longer it marinates, the more flavorful it gets. Aim for at least an hour, but overnight is best!
- Always refrigerate the marinating chicken to keep it safe from bacteria.
- Let excess marinade drip off before grilling to avoid flare-ups and burning.
Trust me, marinating makes all the difference in creating juicy, tasty chicken.
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon coriander roots or stems, chopped (or 1 teaspoon ground coriander)
- 1 teaspoon white pepper
- 1 teaspoon ground cumin
- Juice of 1 lime
- 2 red chili peppers, sliced (adjust to taste)
For Serving:
- 1 cup fresh cilantro leaves, for garnish
- 1 lime, cut into wedges, for serving
- Cooked jasmine rice, for serving
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and at least 1 hour for marinating the chicken. If you can, let it marinate overnight for more flavor! Grilling will take about 15-20 minutes. So, set aside a total of around 1 hour and 35 minutes to enjoy your delicious Thai grilled chicken thighs!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the soy sauce, fish sauce, oyster sauce, brown sugar, minced garlic, ginger, chopped coriander, white pepper, ground cumin, and lime juice. Stir well until the sugar is dissolved and everything is combined nicely.
2. Marinate the Chicken:
Add the chicken thighs to the marinade, ensuring they’re coated well on all sides. Cover the bowl with plastic wrap and place it in the refrigerator. Allow the chicken to marinate for at least 1 hour, but for the best flavor, overnight is ideal!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will help to achieve that perfect grilled flavor and crisp skin.
4. Grill the Chicken:
Take the chicken thighs out of the marinade, letting any excess marinade drip off. Discard the leftover marinade. Place the chicken thighs skin-side down on the grill. Grill for about 6-7 minutes until the skin is crispy and shows nice grill marks.
5. Flip and Finish Grilling:
Now, flip the chicken over. Reduce the grill heat to medium and continue grilling for another 8-10 minutes. You want the internal temperature of the chicken to reach 165°F (75°C). You can use a meat thermometer to check this, and when it is done, the juices should run clear.
6. Let it Rest:
Once grilled to perfection, remove the chicken from the grill and let it rest for a few minutes. This helps keep the chicken juicy when you slice it.
7. Serve and Enjoy:
Serve the grilled chicken thighs on a platter. Garnish with fresh cilantro, sliced chili peppers, and lime wedges. Pair with fluffy jasmine rice and any fresh sides you like, such as a salad or grilled vegetables. Enjoy your homemade Thai Grilled Chicken!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used in this recipe! They will cook faster, so reduce the grilling time by about 3-4 minutes per side. Make sure to check for an internal temperature of 165°F (75°C) to ensure they are fully cooked.
What If I Don’t Have Fish Sauce?
If you don’t have fish sauce, you can substitute it with additional soy sauce or use a mixture of soy sauce and a little lemon juice or vinegar to mimic the tangy flavor. For a vegan option, consider using a mushroom sauce for a similar umami profile!
How Do I Store Leftovers?
Store any leftover grilled chicken thighs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or you can microwave them for a quicker option, but be careful not to overheat to keep them juicy!
Can I Marinate the Chicken for Longer Than Overnight?
Yes, you can marinate the chicken for up to 24 hours. However, avoid marinating for longer than that, as the acids in the marinade can begin to break down the chicken’s texture, making it mushy. So, 12-24 hours is ideal!
