Get ready to transport your taste buds straight to the vibrant street markets of Thailand with this mouthwatering Gai Yang (Thai Grilled Chicken) recipe! Imagine tender, juicy chicken thighs infused with a perfect balance of savory, sweet, and tangy flavors that will make your weekend barbecue an unforgettable culinary adventure. This isn't just another chicken recipe - it's a flavor explosion that will transform your cooking and impress everyone at your dining table.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon coriander, chopped
- 1 teaspoon black pepper
- 1 tablespoon lime juice
Instructions
- In a medium mixing bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, chopped coriander, black pepper, and lime juice to create the marinade. Whisk ingredients thoroughly until sugar is completely dissolved.
- Place chicken thighs in a large resealable plastic bag or shallow glass dish. Pour marinade over chicken, ensuring each piece is evenly coated. Seal or cover and refrigerate for at least 2-4 hours, preferably overnight, to allow flavors to penetrate the meat.
- Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. This helps ensure even cooking and more tender meat.
- Preheat broiler or grill to medium-high heat (around 400-450°F). If using a grill, prepare for indirect heat cooking method.
- Remove chicken from marinade, letting excess drip off. Discard remaining marinade to prevent cross-contamination.
- If broiling, place chicken skin-side up on a broiling pan lined with aluminum foil. Position rack about 6 inches from heat source.
- If grilling, place chicken skin-side down on the cooler side of the grill. Close lid and cook for 10-12 minutes.
- Flip chicken and continue cooking until internal temperature reaches 165°F, approximately 8-10 more minutes. Use a meat thermometer to check doneness.
- Allow chicken to rest for 5-7 minutes after cooking to redistribute juices and ensure maximum tenderness.
- Garnish with additional fresh chopped coriander and serve with steamed jasmine rice or a light cucumber salad.
Tips
- Marinating is key: Allow at least 2-4 hours, preferably overnight, for the marinade to deeply penetrate the chicken and maximize flavor.
- Temperature matters: Always let the chicken come to room temperature before cooking to ensure even heat distribution and more tender meat.
- Use a meat thermometer: To guarantee perfectly cooked chicken, aim for an internal temperature of 165°F.
- Resting is crucial: Let the chicken rest 5-7 minutes after cooking to allow juices to redistribute, ensuring maximum moisture and tenderness.
- For extra char and flavor, finish the chicken over direct heat for 1-2 minutes to create a delicious caramelized exterior.
- Serve with traditional accompaniments like steamed jasmine rice or a refreshing cucumber salad to complete the authentic Thai experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 3g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
