These Thai grilled chicken thighs, or gai Yang, are bursting with flavor! Marinated in a blend of herbs and spices, they are juicy and delicious on the grill.
Who knew chicken could taste this good? I love serving it with a side of rice and some fresh veggies. It’s like a little taste of Thailand in my backyard! 🍗🌿
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for moisture and flavor. If you’re looking for a healthier option, skinless thighs or even chicken breasts can be used, but they may need more attention while grilling to avoid drying out.
Garlic: Fresh minced garlic is key to providing depth of flavor. If you’re in a pinch, garlic powder can work, but I’d recommend using fresh whenever possible for the best taste.
Bird’s Eye Chilies: Adjust the number of chilies based on your spice tolerance. If those are too intense, jalapeños or even crushed red pepper can be used. You can always start with less and add more as you go!
Fish Sauce: This adds umami and depth. If you’re avoiding fish sauce, try using soy sauce mixed with a little extra lime juice for a similar tangy flavor.
Honey: For sweetness, honey is perfect here. Maple syrup can be a good alternative, especially if you’re looking for a vegan option.
How to Get the Most Flavorful Marinade?
Creating a great marinade is all about balancing flavors. Here’s how to do it well:
- Combine all the marinade ingredients in a bowl. Make sure to mix thoroughly so that each flavor blends together.
- Marinate the chicken thighs for at least one hour; overnight is best for deep flavor infusion.
- Before grilling, let excess marinade drip off to avoid flare-ups while grilling.
Don’t shy away from tasting the marinade before you add the chicken. If it’s too salty, add a touch more honey or lime juice to balance it out. Enjoy experimenting with the flavors!
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs, bone-in and skin-on
- 3 cloves garlic, minced
- 2-3 red bird’s eye chilies, chopped (adjust for spice preference)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- Juice of 1 lime
- Zest of 1 lime
- Salt and pepper to taste
For Serving:
- Lime wedges
- Fresh cilantro or microgreens, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour (or preferably overnight) for marinating the chicken. Grilling will take about 15-20 minutes. In total, you can expect to spend about 30-35 minutes cooking after marination, making it a great option for meal prep!
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the minced garlic, chopped chilies, chopped cilantro, soy sauce, fish sauce, honey, vegetable oil, lime juice, lime zest, and a sprinkle of salt and pepper. Stir everything together well to create a flavorful marinade.
2. Marinate the Chicken:
Place the chicken thighs in a large resealable plastic bag or bowl. Pour the marinade over the chicken, making sure to coat each piece thoroughly. Seal the bag or cover the bowl with plastic wrap, then refrigerate for at least 1 hour. For the best results, let the chicken marinate overnight to soak up all that delicious flavor!
3. Grill the Chicken:
Preheat your grill to medium-high heat. If you’re using a charcoal grill, wait until the coals are hot and well spread out. When ready, take the chicken out of the marinade, letting any excess drip off. Discard the used marinade. Place the chicken thighs skin-side down on the grill. Grill them for about 7-9 minutes, then flip and grill for another 7-9 minutes, or until cooked through (the internal temperature should reach 165°F or 75°C). Look for beautiful grill marks to know they’re ready!
4. Rest and Serve:
Once done, remove the chicken from the grill and let it rest for a few minutes. This helps keep it juicy. To serve, garnish the grilled chicken thighs with lime wedges and fresh cilantro or microgreens. Enjoy these tasty thighs with steamed rice and a refreshing Thai side salad for a complete meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs, but keep in mind that breasts may dry out faster due to their lower fat content. To compensate, consider marinating them for a shorter period (about 30 minutes) to avoid overpowering the flavor and reduce grilling time to about 5-7 minutes per side.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the number of bird’s eye chilies or remove the seeds before chopping them. You can also substitute with less spicy peppers, such as jalapeños, for a similar flavor without the heat. For a spicier kick, add an extra chili or incorporate some chili powder into the marinade.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade up to 3 days in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, make sure to give it a good stir, as the ingredients may separate during storage.
What’s the Best Way to Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps keep the chicken juicy and prevents it from becoming dry.
