These Thai Grilled Chicken Thighs, known as gai yang, are juicy and full of flavor! Marinated in a mix of spices, they bring a hint of sweetness and a touch of heat that’s just delightful.
Grilling gives them a crispy skin that’s hard to resist. I love serving these with a side of rice and dipping sauce. Trust me, you’ll want to make extra—everyone will come back for more! 😄
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in and skin-on thighs gives the best flavor and moisture. If you prefer leaner meat, you can use skinless chicken breasts, but they may dry out more easily while grilling.
Garlic and Ginger: Fresh garlic and ginger bring essential aromatic flavors. If fresh isn’t available, garlic powder and ground ginger can work in a pinch, but the taste won’t be as vibrant.
Soy Sauce and Fish Sauce: These two add depth to the marinade. For a gluten-free option, use tamari instead of soy sauce. If fish sauce isn’t available, you can use a mix of soy sauce and a bit of vinegar for a similar umami flavor.
Brown Sugar: This ingredient balances out the salty and tangy flavors. Coconut sugar or honey can be good substitutes if you’re looking for something different or more natural.
Chilies: Red bird’s eye chilies add heat. If you’re sensitive to spice, feel free to omit them or use milder jalapeños. You can also adjust the amount to suit your taste!
How Do You Ensure the Chicken is Perfectly Grilled?
A key step for grilling the chicken thighs is to preheat your grill properly. This makes a big difference in getting that crispy skin. Here’s how:
- Heat your grill to medium-high, about 375-450°F (190-230°C). Make sure it’s hot before the chicken goes on.
- When grilling, place the chicken skin-side down first. This helps render the fat and crisp up the skin. Watch it carefully to avoid burning.
- Flipping the chicken halfway ensures even cooking. Use a meat thermometer to check for doneness; it should hit 165°F (75°C).
- Let the chicken rest for 5 minutes after grilling. This helps keep it juicy inside.
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs, bone-in and skin-on
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 lime, juiced
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1-2 red bird’s eye chilies, finely chopped (adjust for heat preference)
For Garnish and Serving:
- Fresh cilantro or basil
- Lime wedges
- Cooked jasmine rice
- Optional: sesame seeds for garnish
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the marinade and chicken, plus a minimum of 2 hours for marinating. After that, grilling will take around 15-20 minutes. In total, plan for a fun culinary adventure spanning about 2 hours and 35 minutes, including marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by grabbing a medium-sized bowl. In this bowl, mix together the minced garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, sesame oil, ground black pepper, and chopped chilies. Stir it all well until the sugar dissolves and the ingredients are nicely combined. This will give your chicken an amazing flavor!
2. Marinate the Chicken:
Next, it’s time to add the chicken. Place the chicken thighs into a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. If you’re using a bag, seal it tightly, and if you’re using a dish, cover it securely. Pop it in the refrigerator and let it marinate for at least 2 hours—longer is even better, like overnight if you have the time!
3. Prep the Grill:
When you’re ready to grill, preheat your grill to medium-high heat. If you’re using charcoal, wait until the coals are glowing hot and ashed over. This will ensure your chicken gets that perfect grill flavor.
4. Grill the Chicken:
Once the grill is hot, take the chicken out of the marinade and let any excess marinade drip off. Place the chicken thighs on the grill, skin-side down. Grill for about 6-8 minutes until the skin is crispy with nice grill marks. Then, flip the chicken over and grill for another 6-8 minutes. You want the internal temperature to reach 165°F (75°C) for safe eating, so keep an eye on it!
5. Rest the Chicken:
After grilling, take the chicken thighs off the grill and let them rest for about 5 minutes. This helps the juices settle and makes for a juicier bite.
6. Serve:
Now for the fun part! Arrange your grilled chicken on a platter and garnish it with fresh cilantro or basil and lime wedges. If you like, sprinkle some sesame seeds on top for an extra touch. Serve it up with warm cooked jasmine rice and a side of fresh salad or veggies for a complete meal. Enjoy your delicious Thai Grilled Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used! They will cook faster, so adjust your grilling time to about 4-6 minutes per side, ensuring the internal temperature still reaches 165°F (75°C).
What Can I Substitute for Fish Sauce?
If you need a substitute for fish sauce, try using soy sauce mixed with a splash of lemon juice or a bit of white vinegar. This won’t replicate the exact flavor, but it will provide a nice salty tang.
How to Store Leftovers
Store any leftover grilled chicken thighs in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, or in the microwave for a quick option.
Can I Marinate the Chicken for Longer?
While marinating for a few hours is great, you can marinate the chicken thighs for up to 24 hours. Just be cautious not to exceed that time, as the acidic components (like lime juice) can eventually break down the meat and make it mushy.
