Thai Gai Yang Chicken
Grilled Thai chicken is tender, spicy, savory, and has an enticing aroma from the fresh lemongrass, red chili, and lime juice marinade.
- Prep time
- 12 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs boneless skinless chicken thighs
- 2 tbsp lemongrass paste
- 6 cloves garlic (smashed and minced)
- 2 tbsp fresh lime juice
- 2 tsp red chili flakes
- 3 tbsp fish sauce
- 2 tbsp Chinese cooking wine (sherry or sake)
- 1 tsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp honey
- 1/2 tsp white pepper
- Lime wedges
- 1 tsp sesame seeds
- Red Fresno or Jalapeño chile (finely sliced)
- Cilantro leaves
Instructions
- 1
Whisk together the marinade ingredients. Add the chicken to a Ziploc bag and pour in marinade. Massage to spread the marinade over all the chicken for at least 45 minutes to 24 hours in the refrigerator. This infuses it with the flavors and helps tenderize the meat.
- 2
Get grill to medium high (350°F). Remove chicken from the marinade and set aside.
- 3
Cook the chicken for 3-4 minutes each side. Baste with marinade before turning. (SEE NOTES for grilling times).
- 4
Remove from grill and allow to rest for a few minutes before garnishing with sesame seeds, fresh chiles, cilantro and serve with lime wedges and steamed rice.