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Authentic Thai grilled chicken with herbs and spices

Classic Thai Grilled Chicken (Gai Yang)

This recipe details how to prepare Classic Thai Grilled Chicken (Gai Yang), featuring bone-in, skin-on chicken marinated in a flavorful blend of soy sauce, fish sauce, oyster sauce, palm sugar, garlic, ginger, white pepper, lemongrass, and turmeric, then grilled to perfection.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Large bowl
  • Whisk
  • Grill
  • Meat thermometer
  • Tongs

Ingredients
  

For the Base Marinade:

  • 4-6 lbs bone-in, skin-on chicken pieces thighs, drumsticks, or a whole spatchcocked chicken work best
  • 1/4 cup light soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 2 tbsp palm sugar or brown sugar
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp ground white pepper
  • 1 tbsp finely chopped lemongrass tender inner stalk only
  • 1 tsp salt

For Classic Gai Yang Variation:

  • 2 tbsp turmeric powder added to base marinade
  • Extra lemongrass for garnish (optional)

Instructions
 

Prepare the Chicken

  • Pat chicken pieces very dry with paper towels to help the marinade adhere and encourage crisper skin.

Make the Base Marinade

  • In a large bowl, whisk together light soy sauce, fish sauce, oyster sauce, palm sugar, minced garlic, minced ginger, ground white pepper, finely chopped lemongrass, and salt.

Incorporate Classic Gai Yang Ingredients

  • Add turmeric powder to the base marinade and mix well.

Marinate the Chicken

  • Add chicken to the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours), for deeper flavor.

Preheat Your Grill

  • Set up your grill for medium-high heat (375-400°F / 190-200°C), ideally with a two-zone setup (direct and indirect heat).

Grill the Chicken

  • Place chicken skin-side down over direct medium-high heat, grilling for 4-6 minutes per side, turning occasionally, until nicely browned and slightly charred. Move chicken to indirect heat, cover, and continue cooking for 20-30 minutes, until the internal temperature reaches 165°F (74°C).

Rest and Serve

  • Remove chicken from the grill and let it rest for 5-10 minutes before serving to allow juices to redistribute, ensuring tender meat.

Garnish

  • Garnish with extra chopped lemongrass if desired.

Notes

For an even more authentic flavor, consider pounding the lemongrass, garlic, and ginger into a paste before adding to the marinade. Adjust spice levels to your preference by adding a pinch of chili flakes to the marinade. Best served with sticky rice and a fresh cucumber salad.