Becca And Tory’s Dinners

Thai Grilled Chicken (Gai Yang)

5 servings


16 minutes

total time


2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))

1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))

6 cloves garlic (, minced)

2 tbsp lime juice

2 tsp finely chopped red chili ((optional but recommended))

3 tbsp fish sauce

2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))

1 tsp sesame oil ((optional))

3 tbsp brown sugar or palm sugar

2 tbsp honey ((or 1 tbsp brown sugar))

1/2 tbsp black pepper ((adjust to taste - this adds spiciness))

Lime wedges

Red chili (, finely sliced (optional))

Cilantro / coriander leaves ((optional))


Place Marinade ingredients in a large ziplock bag. Massage to mix.

Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).

Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).

Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.

Cook the chicken until golden brown - around 3 minutes each side.

Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

5 servings


16 minutes

total time
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