Gai Yang Thai Grilled Chicken

Name: Gai Yang Thai Grilled Chicken
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 600 g chicken thighs, bone-in and skin-on (about 6-8 pieces); 2 fresh coriander roots or thick stems; 1 lemongrass stalk, tender white inner core only; 8 clove garlic cloves, peeled; 2 shallots, peeled and halved; 1 tbsp light soy sauce; 1 tsp fish sauce; 1 tsp dark soy sauce (for color and depth); 1 tsp freshly ground black pepper; 1 tsp brown sugar

Thai-Style Grilled Chicken Thighs — Smoky, Aromatic Gai Yang Roasted to Crispy Perfection

These bone-in thighs soak up a fragrant marinade of pounded lemongrass, garlic, and fish sauce that transforms into a caramelized coating during roasting. The two-stage cooking method gives you tender meat with deeply bronzed, crispy skin. It's Thai street food flavors made simple for your home oven.

ThaiAsianDinnerMeal PrepRoastingChicken

Prep15 min

Cook55 min

Total1 hr 10 min

Servings4

Difficultymedium

Ingredients

600 gchicken thighs, bone-in and skin-on (about 6-8 pieces)

marinade

2 fresh coriander roots or thick stems
1 lemongrass stalk, tender white inner core only
8 clovegarlic cloves, peeled
2 shallots, peeled and halved
1 tbsplight soy sauce
1 tspfish sauce
1 tspdark soy sauce (for color and depth)
1 tspfreshly ground black pepper
1 tspbrown sugar

Instructions

Using a mortar and pestle, pound all marinade ingredients into a rough, chunky paste — you want texture, not baby food. If using a food processor, pulse in short bursts to avoid over-processing. The aromatics should be broken down but still have some body to them.
Slather the marinade all over the chicken thighs, working it under the skin where possible and into every crevice. Cover and refrigerate for at least 3 hours, though overnight is even better — the flavors need time to penetrate the meat.
⏱ 3 hrs
Heat your oven to 350°F. This moderate temperature will cook the chicken through gently while the marinade starts to caramelize on the surface.
Arrange the marinated thighs on a wire rack set over a rimmed baking sheet — this setup allows air circulation for even browning. Roast for 40-45 minutes, flipping once halfway through so both sides get golden. The meat should be nearly cooked through at this point.
⏱ 45 min
Crank the heat up to 425°F and roast for another 10 minutes until the skin turns deep mahogany and starts to crisp. This final blast of high heat creates that signature charred appearance of proper gai yang.
⏱ 10 min
Let the chicken rest for 10 minutes after removing from the oven — this allows the juices to redistribute for maximum tenderness. Drizzle Thai Red Curry Base over the top for a real treat.
⏱ 10 min