If you are searching for a vibrant and irresistible meal that perfectly balances zest, sweetness, and a touch of smoky char, then this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe is exactly what you need. This dish brings together tender marinated chicken thigh fillets grilled to juicy perfection, fragrant coconut-infused rice, and a trio of dipping sauces that elevate every bite. Whether you’re craving a quick weeknight dinner or aiming to impress guests with authentic Thai flavors, this recipe promises a delicious culinary adventure full of freshness, warmth, and rich layers of taste.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Thai classic. Each component plays a vital role, from the earthy lemongrass that brings its bright aroma to the rich sweetness of coconut rice that complements the grilled chicken’s smoky layers.
- 2 lb / 1 kg chicken thigh fillets: Skinless and boneless for juicy, tender bites that absorb marinade beautifully.
- 1 large lemongrass stalk: Use the white part only, sliced thick for that citrusy, herbal punch; a lemongrass tube paste can also work in a pinch.
- 4 cloves garlic: Whole and peeled to infuse the marinade with bold, garlicky goodness.
- 2 1/2 tbsp fish sauce: The heart of authentic Thai seasoning with its salty, umami-rich flavor.
- 1 tbsp light soy sauce: Adds umami depth without overpowering; tamari is a great alternative.
- 2 tsp dark soy sauce: For a hint of sweetness and striking color that makes the chicken irresistible.
- 3 tbsp brown sugar or palm sugar: Tightly packed to balance salty and sour elements with caramelized sweetness.
- 2 tbsp neutral oil: Vegetable or canola oil helps emulsify the marinade and keep the chicken moist while grilling.
- Nam Jim Jaew: A traditional Thai dipping sauce that’s highly recommended for that tangy, spicy kick.
- Lime Sweet Chilli Sauce: A bottle of this is perfect for those who love a little sweet and spicy combo.
- Lime wedges: Fresh lime juice brightens each bite beautifully.
- Red chili: Finely sliced as optional garnish for those who like a fiery touch.
- Cilantro / coriander leaves: Fresh herbs add vibrant color and that unmistakable herbaceous note.
- Coconut rice: Steamed with coconut milk, this rice is creamy, fragrant, and the perfect companion to the chicken.
How to Make Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe
Step 1: Prepare the Marinade
Start by combining all marinade ingredients except the oil in a jug just large enough for a stick blender. Blitz until the lemongrass and garlic are pureed to perfection, creating a fragrant, flavorful base. If you don’t have a stick blender, finely grate the lemongrass and garlic and mix them thoroughly with the other ingredients.
Step 2: Marinate the Chicken
Pour the pureed marinade into a bowl and stir in the oil. Toss the chicken thigh fillets until fully coated in this glorious Thai blend. Cover the bowl and leave it to marinate overnight for the best flavor infusion. Pressed for time? Even 3 hours works wonders. If you have no marinating time at all, thinly slice the chicken and quickly toss it in the marinade, then cook it like a stir-fry for a fast fix.
Step 3: Preheat the Grill or Pan
Heat your outdoor BBQ grill on high, or place a non-stick pan on the stove over high heat. This ensures the chicken develops that perfect caramelized char.
Step 4: Cook the Chicken
Remove the chicken from the marinade, discarding the leftover marinade unless you plan to bake the chicken (check note 3 of the recipe). Place the chicken on the grill or pan and immediately reduce the heat to medium to avoid burning the sugary marinade. Cook each side for about 5 to 6 minutes until you see a beautiful golden brown crust. If it starts to burn, flip the chicken quicker or flip more frequently to keep it perfect.
Step 5: Rest and Prepare to Serve
Let the grilled chicken rest for 3 minutes to lock in all those wonderful juices before serving. This little pause ensures every bite is tender and juicy.
How to Serve Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe
Garnishes
Present this dish with bright lime wedges to squeeze over, fresh cilantro leaves or coriander for herbal freshness, and finely sliced red chili for a visually stunning and flavor-packed touch. These garnishes add layers of texture and a punch of freshness that highlight the smoky chicken beautifully.
Side Dishes
The creamy coconut rice is an absolute must, offering a soothing balance to the grilled chicken’s bold flavors. Alternatively, serve alongside crisp, refreshing salad vegetables like cucumber slices or a simple green papaya salad to add crunch and lightness to the meal.
Creative Ways to Present
For a fun twist, slice the grilled chicken and mound it over the coconut rice in a bowl, drizzle with your favorite dipping sauce, and sprinkle with chopped peanuts for extra texture. Another option is to serve with lettuce wraps for a hands-on, interactive dining experience that everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled chicken and coconut rice in airtight containers in the refrigerator. They will stay fresh for up to three days, making it easy to enjoy this meal again without extra cooking.
Freezing
You can freeze leftover chicken and rice separately. Wrap the chicken tightly in foil or freezer bags and freeze for up to two months. Coconut rice freezes well too if properly sealed. Just thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently on a medium pan or in the oven to retain moisture and avoid drying out. The coconut rice reheats beautifully in the microwave with a sprinkle of water to keep it fluffy and soft.
FAQs
Can I use chicken breasts instead of thigh fillets?
Yes, you can, but chicken thighs tend to stay more tender and juicy especially when grilled, while breasts may dry out faster. If you use breasts, keep a close eye on cooking time.
Is there a vegetarian alternative to this recipe?
Absolutely! You can substitute chicken with firm tofu or seitan, marinating and grilling them just like the chicken for a delicious plant-based version that still captures that signature Thai flavor.
Can I make the marinade ahead of time?
Yes, the marinade keeps well for up to two days in the fridge. Making it ahead allows the flavors to develop even more and speeds up your cooking process on the day you want to serve.
What is the best way to cook coconut rice?
Cook coconut rice by replacing part of the water with coconut milk during steaming. This infuses the rice with rich, creamy flavor and a lovely subtle sweetness that pairs perfectly with the grilled chicken.
Which dipping sauce should I try first?
Start with the traditional Nam Jim Jaew for an authentic spicy, tangy experience. Then explore the Lime Sweet Chilli Sauce for a sweeter, less spicy contrast. Both bring exciting dimensions to each bite!
Final Thoughts
I sincerely hope you give this Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe a try soon. It’s one of those dishes that’s more than just a meal — it’s an experience. Simple ingredients, bold flavors, and the joy of grilling come together in a way that always brightens my table and heart. So fire up your grill, gather your loved ones, and enjoy every mouthwatering bite!
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Thai Grilled Chicken (Gai Yang) with Coconut Rice and Dipping Sauces Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 22 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
This Thai Grilled Chicken (Gai Yang) recipe features tender, marinated chicken thigh fillets infused with lemongrass, garlic, and authentic Thai flavors, grilled to a perfect golden brown. Served with aromatic coconut rice and traditional dipping sauces, it offers a delicious and fragrant meal that brings the taste of Thailand right to your table.
Ingredients
Chicken and Marinade
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
- 1 large lemongrass stalk, white part only, sliced 5mm / 1/5″ thick
- 4 cloves garlic, peeled (whole)
- 2 1/2 tbsp fish sauce
- 1 tbsp light soy sauce or any all-purpose soy or tamari
- 2 tsp dark soy sauce
- 3 tbsp tightly packed brown sugar or palm sugar
- 2 tbsp oil (vegetable, canola, or any neutral flavoured oil)
Accompaniments
- Nam Jim Jaew (traditional Thai dipping sauce for meat, recommended)
- Lime sweet chilli sauce
- Bottle of sweet chilli sauce
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
- Coconut rice
Instructions
- Blitz: Place all marinade ingredients except the oil into a jug just large enough to fit the head of a stick blender. Blitz until the lemongrass and garlic are fully pureed. If you don’t have a stick blender, finely grate the lemongrass and garlic, then mix thoroughly.
- Marinate: Pour the pureed mixture into a bowl, add the oil, and stir well to combine. Add the chicken thighs and toss to coat them thoroughly with the marinade. Cover and marinate overnight for best results; if short on time, marinate for at least 3 hours. Alternatively, finely slice the chicken, toss it in the marinade, and cook it like a stir-fry.
- Heat the Grill or Pan: Preheat your outdoor BBQ grill on high or heat a non-stick pan over high heat on the stove.
- Cook the Chicken: Remove chicken pieces from the marinade and discard the leftover marinade. Place the chicken on the BBQ or pan, then immediately reduce the heat to medium to prevent the sweet marinade from burning. Cook for about 5 to 6 minutes per side until the chicken is golden brown and cooked through. If the chicken starts to burn, flip it immediately; you can flip multiple times as needed for even cooking.
- Rest and Serve: Let the chicken rest for 3 minutes after cooking. Serve alongside a mound of steaming coconut rice with lime wedges. Garnish with fresh sliced chilies and coriander or cilantro leaves, and offer Nam Jim Jaew or sweet chili sauces on the side for dipping.
Notes
- If you don’t have a stick blender, finely grate lemongrass and garlic to achieve a similar marinade texture.
- Marinating overnight intensifies flavors, but a minimum of 3 hours is acceptable.
- Discard marinade before grilling to prevent flare-ups; if baking, refer to alternative safe cooking methods for marinade usage.
- Use a neutral oil for marinating to avoid altering the delicate Thai flavor profile.
- Optionally garnish with fresh chili and cilantro for extra aroma and color.
- Serving with coconut rice helps balance the savory and sweet elements of the dish.
