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Thai Chicken (Gai Yang)

Thai Chicken (Gai Yang)

Thai Chicken (Gai Yang) is a classic Thai street food made by marinating chicken with garlic, coriander root, and fish sauce, then grilling it slowly until smoky, juicy, and deeply flavorful.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinating Time 8 hours
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken butterflied (1.2–1.5 kg)
Marinade
  • 4 cloves garlic
  • 2 coriander roots or thick stems
  • 1 tsp white peppercorns
  • 2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 tbsp oyster sauce
  • 1 tbsp vegetable oil
  • 1 tbsp coconut milk optional

Equipment

  • Mortar and pestle or food processor
  • Grill or charcoal grill
  • Tongs
  • Basting brush

Method
 

  1. Pound the garlic, coriander roots, and white peppercorns into a smooth and aromatic paste.
  2. Mix the paste with fish sauce, soy sauce, palm sugar, oyster sauce, oil, and coconut milk until well combined.
  3. Rub the marinade all over the chicken, including under the skin. Cover and refrigerate for at least 4 hours or overnight.
  4. Remove the chicken from the fridge and allow it to rest at room temperature for 20 minutes.
  5. Preheat the grill to medium heat and grill the chicken skin-side down first.
  6. Turn occasionally and grill slowly until fully cooked and lightly charred, about 40–45 minutes.
  7. Rest the chicken for 5–10 minutes before cutting and serving.

Notes

For the most authentic flavor, grill over charcoal and avoid high heat. Serve with sticky rice and Thai dipping sauce.