– **Title**: Thai Grilled Chicken Thighs (Gai Yang)
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 3 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 teaspoon ground black pepper
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– 1 tablespoon lime juice
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
– Lime wedges, for serving
– **Instructions**:
1. In a large bowl, combine the fish sauce, soy sauce, oyster sauce, brown sugar, minced garlic, black pepper, coriander, cumin, turmeric, lime juice, and vegetable oil. Mix well to create a marinade.
2. Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and let any excess marinade drip off.
5. Place the chicken thighs skin-side down on the grill. Grill for about 6-8 minutes until the skin is crispy and golden brown.
6. Flip the chicken and continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and juices run clear.
7. Remove the chicken from the grill and let it rest for 5 minutes.
8. Serve garnished with fresh cilantro and lime wedges on the side. Enjoy your Gai Yang with jasmine rice or a fresh Thai salad!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs for this recipe. They stay juicy and flavorful while grilling. If you prefer a leaner option, boneless skinless thighs can work too, but watch the cooking time to avoid drying them out.
Fish Sauce: This is a key ingredient that adds umami depth to the marinade. If you’re looking for a substitute, soy sauce mixed with a bit of lime juice can work well. Just remember, it won’t have the same rich flavor.
Oyster Sauce: While I find this sauce enhances the dish wonderfully, you can leave it out if you want to make it oyster-free. A bit more soy sauce or hoisin sauce can serve as a good alternative.
Chili Peppers: I recommend adjusting the amount depending on your spice tolerance—leave them out entirely for a milder dish, or use Thai bird chilies for an extra kick. Sliced jalapeños are a milder alternative, too!
Lime Juice and Zest: Fresh lime gives a bright flavor that really ties everything together. If limes aren’t available, lemon juice can be a good substitute, though the taste will vary slightly.
How Do You Achieve Perfectly Grilled Chicken Every Time?
Grilling chicken thighs can be tricky, but following a few simple steps will help you get it just right. Firstly, make sure your grill is preheated properly. This helps achieve a great sear and prevents sticking.
- Marinate the chicken for at least 1 hour, but overnight is better for flavor.
- Oil the grill grates before placing the chicken on it to prevent sticking.
- Grill skin-side down first to get that crispy texture. Flip only once!
- Use a meat thermometer to check the internal temperature; it should reach 165°F (75°C).
- Let the chicken rest for about 5 minutes before serving. This keeps it juicy!
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1-2 red chili peppers, finely chopped (adjust for spice preference)
- Zest and juice of 1 lime
For the Chicken:
- 4-6 chicken thighs, bone-in and skin-on
- Fresh cilantro for garnish
- Lime wedges for serving
- Optional: sesame seeds for garnish
How Much Time Will You Need?
This delicious Gai Yang recipe will take about 15 minutes of preparation time, plus at least 1 hour for marinating (overnight is best for flavor!). Grilling will take another 15-20 minutes, depending on your grill. It’s quick and easy, making it perfect for any weeknight meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, mix together the fish sauce, soy sauce, oyster sauce, brown sugar, vegetable oil, minced garlic, chopped chili peppers, lime zest, and lime juice. Stir until well combined to create a flavorful marinade.
2. Marinate the Chicken:
Place the chicken thighs into a large resealable plastic bag or a deep bowl. Pour the prepared marinade over the chicken, making sure each piece is evenly coated. Seal the bag or cover the bowl, and refrigerate it for at least 1 hour, but preferably overnight if you have time. This will infuse the chicken with the delicious flavors!
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat. Before placing the chicken on the grill, lightly oil the grates to prevent sticking. Remove the chicken from the marinade, letting any excess liquid drip off and discard the remaining marinade.
Place the chicken thighs skin-side down on the grill. Cook for about 7-8 minutes until the skin is crispy and nicely charred. Flip the chicken carefully and grill for another 7-8 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.
4. Finish and Serve:
Once the chicken is cooked, remove it from the grill and let it rest for about 5 minutes to keep it juicy. Garnish with fresh cilantro and serve with lime wedges and optional sesame seeds. It pairs wonderfully with steamed rice and a side of vegetables or salad. Enjoy your flavorful Thai grilled chicken!
Can I Substitute the Chicken Thighs with Another Cut of Chicken?
Absolutely! You can use chicken breasts if you prefer a leaner option. Just keep in mind that you should adjust the cooking time since breasts cook faster than thighs. Aim for about 5-6 minutes per side, or until they reach an internal temperature of 165°F (75°C).
What If I Don’t Have Fish Sauce?
No worries! If you don’t have fish sauce, you can substitute it with an equal amount of soy sauce for a vegetarian option, or use a combination of soy sauce and a dash of Worcestershire sauce to mimic the umami flavor. The taste will be slightly different but still delicious!
How Should I Store Leftover Grilled Chicken Thighs?
Store any leftovers 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 fully heated through, to help retain moisture.
Can I Grill the Chicken Indoors?
Yes, you can! If you don’t have access to an outdoor grill, a grill pan on the stovetop works perfectly. Just make sure to preheat it well, and you may need to cook the chicken in batches to avoid overcrowding the pan.
