Thai Grilled Chicken | Gai Yang | ไก่ย่าง

Ingredients

• 1head of garlic
• 1 teaspoonsalt
• 1½ teaspoonsground white pepper
• 3 tablespoonshoney
• 2.27 kg (5 lb)chicken (or 2 Cornish hens)

Instructions

1. 1

   Pound the garlic

   Peel the garlic and put all the cloves into a mortar. Pound with a pestle until the cloves are broken down.

2. 2

   Make the marinade

   Add the salt and white pepper, then keep pounding until you have a smooth paste. Add the honey and mix it through.

3. 3

   Marinate the chicken

   Put the marinade and chicken or Cornish hens in a large, 3.8-litre (1-gallon) resealable bag. Massage the marinade over the chicken, then refrigerate for at least 2 hours or overnight.

4. 4

   Roast and crisp

   Heat the oven to 175°C (350°F). Set the marinated chicken on the rack of a roasting pan and cook for 1 hour. Turn it over and cook for a further 20 minutes. Turn it back to the original side, switch the oven to high grill, and cook for 8 minutes to crisp the skin.

5. 5

   Serve the chicken

   Serve with green papaya salad and sticky rice, with nam jim gai or nam jim jaew dipping sauces.

What is gai yang?

Gai yang is Thai-style grilled chicken, traditionally cooked over a fire and known for its savoury marinade and browned skin. This oven method keeps the seasoning simple: garlic, white pepper, salt and honey.

The long marinating time gives the chicken time to take on the garlicky flavour, while a short blast under the grill helps crisp the skin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 646 calories, 51g protein, 16g carbs, 41g fat.

The chicken provides most of the protein and fat, while the honey contributes some carbohydrate; serving it with sticky rice adds more. For a balanced plate, pair a moderate portion of chicken and rice with green papaya salad.

The marinade

Garlic paste: pounding the cloves breaks them down so they can coat the chicken evenly. Add the salt and white pepper before the honey, as directed, and continue until the mixture is smooth.

Honey: it brings a little sweetness to the savoury marinade and helps the skin colour during cooking. Keep an eye on the final grilling stage, since the skin can brown quickly.

Marinating well

Coat: massage the marinade over the chicken so it reaches as much of the surface as possible. A large resealable bag helps keep the marinade close to the meat.

Timing: leave the chicken in the fridge for at least 2 hours, or overnight. Keep it refrigerated throughout the marinating period.

Roasting and crisping

Roast: place the chicken on the roasting-pan rack and follow the recipe's first cooking stage at 175°C (350°F) for 1 hour, then turn it and cook for another 20 minutes.

Finish: turn the chicken back to its original side and use the high grill for 8 minutes. Watch closely as the skin colours, and check that the chicken is cooked through before serving.

Serving the meal

Sticky rice: its soft, chewy texture works well alongside the savoury chicken and can be dipped into the sauces.

Green papaya salad: its fresh, crisp contrast balances the richer chicken. Put nam jim gai or nam jim jaew on the table for dipping.

Choosing the chicken

Whole chicken: the recipe uses a 2.27 kg chicken, which is cooked on the roasting-pan rack. Make sure it fits in the oven and pan before marinating.

Cornish hens: the recipe also offers 2 hens as an alternative. Cooking time can vary with the size of the birds, so check doneness rather than relying on timing alone.

Recipe notes & tips

• Pound the garlic until it is broken down before adding the other marinade ingredients.
• Massage the marinade over the chicken to coat it evenly.
• Allow at least 2 hours for marinating, or leave it overnight in the fridge.
• Turn the chicken at the stated points so it cooks on both sides.
• Watch the chicken closely during the final 8 minutes under the high grill.

Variations

• Use Cornish hens: the recipe lists 2 hens as an alternative to the whole chicken.
• Marinate overnight: prepare the chicken ahead for a longer marinade.
• Serve with nam jim gai: set out this dipping sauce alongside the chicken.
• Serve with nam jim jaew: offer it as the alternative dipping sauce.
• Add papaya salad: serve it alongside for a fresh contrast.

Common mistakes to avoid

• Uneven coating: massage the marinade over the chicken before refrigerating.
• Short marinating: allow at least 2 hours in the fridge.
• Skipping the turn: cook the chicken on the other side for the full additional 20 minutes.
• Overlooking the grill: watch closely during the final 8 minutes so the skin does not burn.
• Serving without checking: make sure the chicken is cooked through before bringing it to the table.

How to store

Refrigerate leftover chicken promptly in a covered container and use within 3–4 days. Reheat until piping hot throughout; keep any dipping sauces stored separately.

Frequently asked questions