Grilled chicken with lime wedges

Thai Grilled Chicken

Gai Yang

When Thai people talking about a quick lunch, street food, picnic on the beach, or sightseeing in the countryside, Gai Yang or Thai grilled chicken rank up there on the menu. Due to its convenience, flavorful, and so easy to find a street vendor selling this item. Therefore I didn’t know anyone who doesn’t love Gai Yang.

Even more, so that this dish is really delicious and perfect for introducing Asian flavor to your backyard BBQ party. I guarantee it to be a hit.



Making the Marinade by:

First, combined all ingredients together. Next, pour the marinade over the spatchcocked chicken and marinate overnight or up to 2 days in advance.

On the other hand, in case you have immersion circulator and would like to cook the chicken sous vide please do so. Therefore, pour the marinade into a bag with the chicken and vacuum sealed. Then sous vide at 150°F for 2 hours then finish it on the charcoal grill.

Preparing the Grill by:

  1. Preferably using charcoal by separate the grill into the hot and the cooler side.
  2. Starting by place the chicken on the cooler side and let it cook for about 15 minutes. Then flip the chicken every 5 minutes.
  3. The ideal temperature of your BBQ grill should be around 300°F – 325°F.
  4. Once the thick part of the breast reaches 155°F then transfer the chicken onto the hotter side to brown and crisp up the skin.
  5. Rest the chicken for at least 10 minutes before cutting.
  6. For cooking from the sous vide, place the chicken straight on the hot side and let it char and skin golden.

Traditionally, Gai Yang best served with Thai green papaya salad (som-tum) and sticky rice (kao neaw). However, the chicken is amazing with traditional BBQ side dishes such as mashed potatoes, coleslaw, BBQ baked beans, or even mac&cheese! Furthermore, Thai sweet chili sauce is a great accompaniment dipping sauce for this grilled chicken. But I love Nam Jim Jaew with Gai Yang is the bomb. Bon Appetit!!! 

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