Gai Yang Recipe (Thai Grilled Chicken)

Ingredients

• 1 kgchicken thighs
• 1/2 tspwhite peppercorns
• 2coriander roots
• 3 clovesgarlic
• 2 tbsplight soy sauce
• 1 tbspfish sauce
• 2 tbspoyster sauce
• 1 1/2 tbsppalm sugar
• 2 tbspwhole milk
• 1 tbspoil

Instructions

1. 1

   Pound the aromatics

   Put the white peppercorns, garlic and coriander roots in a mortar. Pound to a coarse, fragrant paste; it does not need to be completely smooth.

2. 2

   Mix the marinade

   Spoon the paste into a bowl and add the light soy sauce, fish sauce, oyster sauce, palm sugar, whole milk and oil. Stir until the sugar has dissolved and the mixture is smooth and glossy.

3. 3

   Marinate the chicken

   Add the chicken thighs and massage the marinade over them until well coated. For more flavour, work some under the skin. Cover and refrigerate for several hours or overnight.

4. 4

   Grill the chicken

   Briefly bring the chicken towards room temperature before grilling. Cook over medium heat, turning often to prevent burning, until the skin is caramelised and the meat is cooked through. Brush with leftover marinade during the first half of grilling.

5. 5

   Rest and serve

   Take the chicken off the grill and leave it to rest for a few minutes before serving.

What is gai yang?

Gai yang is Thai-style grilled chicken, known for its savoury marinade and charred, fragrant finish. This version brings together garlic, white pepper and coriander roots with several sauces for a balance of savoury and gently sweet flavours.

The marinade coats the chicken well, while grilling gives the skin colour and the meat a smoky edge. It works as a relaxed main course, served straight from the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 616 calories, 42g protein, 8g carbs, 45g fat.

The chicken supplies most of the protein, while the sauces and palm sugar contribute the carbohydrates and the chicken skin and oil provide much of the fat. Balance a serving with steamed rice and a generous side of vegetables or salad.

Why use this marinade?

Aromatics: pounding the peppercorns, garlic and coriander roots releases their fragrance and helps them spread through the sauce.

Sauces and sugar: light soy, fish and oyster sauces build a layered savoury base, while palm sugar softens their intensity and helps the surface caramelise.

Marinating for flavour

Coating: massage the marinade over every thigh so the seasoning reaches all the surfaces. If the chicken has skin, carefully working some marinade underneath helps flavour the meat directly.

Timing: several hours gives the flavours time to develop, and the recipe also allows for an overnight rest in the fridge. Keep the chicken covered and chilled while it marinates.

Getting an even char

Medium heat: the chicken needs time to cook through while its sugary marinade colours. Turn it often, especially if any spots are darkening quickly.

Basting: brush on leftover marinade during the first half of grilling, as directed. Avoid using it for basting later in the cook.

How to check doneness

Colour: look for caramelised skin and a cooked-through centre, rather than relying on dark patches alone. Chicken is done when the thickest part reaches 74°C on a food thermometer.

Resting: leave the chicken for a few minutes off the grill before serving. This gives the juices time to settle and makes the meat easier to eat.

What to serve with gai yang

Rice: steamed jasmine rice is a simple partner for the savoury juices and marinade. Add a crisp salad or fresh vegetables for contrast.

Something sharp: a tangy dipping sauce or a squeeze of lime can brighten the rich, grilled chicken. Serve accompaniments separately so everyone can adjust their plate.

Recipe notes & tips

• Pound the aromatics until fragrant, but leave a little texture in the paste.
• Turn the thighs regularly so the sugary marinade browns without scorching.
• Keep the chicken refrigerated throughout its marinating time.
• Use a clean brush and bowl for any marinade set aside for basting.
• Rest the chicken for a few minutes before cutting or serving.

Variations

• Add lime: serve with lime wedges for a bright, sharp contrast.
• Use chicken drumsticks: keep the marinade the same and allow for a different grilling time.
• Add chilli: include fresh chilli in the aromatic paste for more heat.
• Serve with sticky rice: pair the chicken with sticky rice for a more filling meal.
• Add fresh herbs: finish the platter with fresh coriander leaves.

Common mistakes to avoid

• Skipping the marinade time: the flavours need several hours or an overnight rest to develop; plan ahead.
• Grilling over high heat: the sugary coating can burn before the chicken cooks; use medium heat.
• Turning too rarely: the surface may scorch in one spot; turn the thighs often.
• Basting too late: leftover marinade should only be brushed on during the first half of grilling.
• Cutting straight away: the juices can run out; let the chicken rest for a few minutes.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout, in the oven or microwave; the skin may lose some crispness.

Frequently asked questions