Sarah’s Recipe Book

Thai Grilled Chicken Thighs (Gai Yang)

5 servings


16 minutes

total time


2 lb chicken thigh fillets (skinless, boneless)

1 large lemongrass stalk (white part only very finely chopped, about 2 tbsp); can sub with 1/3 cup shredded ginger and 2 Tbsp lemon juice if you don’t have lemongrass

6 cloves garlic (minced)

2 tbsp lime juice

2 tsp finely chopped red chili (optional but recommended); can sub with cayenne pepper

3 tbsp fish sauce

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

1 tsp sesame oil (optional)

3 tbsp brown sugar

2 tbsp honey (or 1 tbsp brown sugar)

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

To serve with (optional):

Lime wedges

Red chili (finely sliced)

Cilantro / coriander leaves

**Pairs well with Thai Noodle Salad**


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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