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Thai Grilled Chicken (Gai Yang)

Thai Grilled Chicken is one of my favorite chicken dishes. It’s savory and umami-filled from the combination of aromatics, herbs, and Asian seasonings!
Prep Time10 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Thai
Keyword: Gai Yang, Thai Grilled Chicken
Servings: 6 chicken thighs
Author: Chef Chris Cho

Ingredients

  • 3 lbs Boneless Chicken Thighs
  • 2 tbsp Soy Sauce
  • 2 tbsp Fish Sauce
  • 1 tbsp Oyster Sauce
  • 2 tbsp Olive Oil
  • 1 tbsp Sesame Oil
  • 2 tbsp Sugar
  • 1 tbsp Garlic Finely chopped
  • 1 tbsp Ginger Finely chopped
  • 1 tbsp Jalapeno Chopped
  • 1/3 cup Cilantro Chopped
  • Black Pepper To taste

Instructions

  • Prepare the aromatics and herbs by finely chopping the garlic, ginger, cilantro, and jalapeño peppers.
  • In a bowl, combine soy sauce, fish sauce, olive oil, sugar, garlic, ginger, jalapeño, cilantro, and freshly ground black pepper. Mix it thoroughly and set aside.
  • Remove the fats from the thawed chicken, then add it to the marinade. Massage the marinade into every crease of the chicken.
  • Cover the chicken and marinate it for a minimum of 30 minutes. The longer it marinates, the tastier it is.
  • In medium-high heat and 2-3 tablespoons of oil, heat up the pan well.
  • Once heated, place the chicken to sear for 5-7 minutes. Do not touch it so it creates a beautiful golden brown crust.
  • Once ready to flip (freely unsticks to the pan), flip and do the same to the other side.
  • Stick an internal thermometer to the thickest part of the chicken and once it reads 165F, it is done.
  • Serve hot and enjoy!