Gai Yang Thai Grilled Chicken
Gai Yang (ไก่ย่าง) is classic Isaan grilled chicken, marinated with garlic, coriander root, fish sauce, and white pepper, then slowly grilled until smoky and juicy. This Thai street food favorite is known for its crisp skin, bold savory flavor, and simple marinade that lets the chicken shine.
- Prep time
- 18 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp lemongrass, finely chopped
- 1/4 cup cilantro stems (or 5 cilantro roots, if available)
- 21/2 tbsp garlic (about 6 large cloves), finely chopped
- 1 tbsp cooking oil (for blending)
- 1 tbsp fish sauce
- 1/4 cup oyster sauce
- 3 tbsp brown sugar
- 1 tsp soy sauce
- 1-2 tsp ground white peppercorns, to taste
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp cooking oil
- 2 tbsp water
- 4 lb whole chicken, cut into pieces, skin on and bone in. Or you can use a mix of chicken thighs, wings and drumsticks.
- 1-2 tbsp cooking oil, as needed for brushing and preventing sticking
Instructions
- 1
In a spice grinder or small food processor, blend the coriander roots, garlic, lemongrass, 1 tablespoon of oil, and fish sauce until a smooth paste forms, using the oil to help the blades catch the ingredients.
- 2
Transfer the paste to a small bowl and stir in the oyster sauce, white peppercorns, turmeric powder, sugar, remaining sauces, and oil until fully combined.
- 3
Rinse the chicken with cold water, pat it completely dry with paper towels, then place it in a large pan or zip-top bag ready for marinating.
- 4
Coat the chicken evenly with the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor, gently shaking the bag if using a zip-top to distribute the marinade evenly.
- 5
Preheat the grill to medium-low heat, place the chicken skin-side down on the grate, grill for 10–15 minutes until grill marks form, brushing with oil and reserved marinade, then flip and continue cooking until the internal temperature reaches 165°F, which may take up to 45 minutes
- 6
Move smaller pieces to indirect heat while larger cuts finish cooking, then remove the chicken from the grill and transfer to a serving platter with your favorite dipping sauce.