Ultimate Thai Grilled Chicken Recipe You Can’t Resist
So, let me tell you about this Ultimate Thai Grilled Chicken recipe—it’s something my family just can’t get enough of! Picture this: juicy chicken marinated in a beautiful blend of spices, grilled to perfection until it’s a little crispy on the outside but super tender inside… Just thinking about it makes my mouth water! We often whip this up during summer barbecues or cozy dinner nights, and the aroma… Oh, it fills the house and gets everyone excited for dinner. Alright, let’s dive in.
Why You’ll Crave It
- The marinade is packed with bold flavors that bring the chicken to life, like, really.
- It’s super shareable, perfect for gatherings, or even just a weeknight treat.
- Grilling gives it that smoky, charred flavor we all love—seriously, it’s the best.
- It pairs beautifully with all kinds of sides, so the possibilities are endless, really.
- Leftovers? They’re amazing in salads or wraps… if there are any left, that is!
The first time I made this, my dad was calling dibs on the last piece before it was even off the grill!
What You’ll Need
- Chicken: 4 chicken thighs, bone-in and skin-on, trust me, this keeps it juicy
- Garlic: 4 cloves, minced—adds a lovely kick!
- Shallots: 2, finely chopped, for that sweetness
- Coriander roots: 2, chopped (or use the stems if roots are tricky to find)
- Lemongrass: 1 stalk, finely chopped, really elevates the taste
- Curry powder: 2 teaspoons, for warmth
- Soy sauce: 2 tablespoons—a must for umami
- Fish sauce: 2 tablespoons, adds that distinct Thai flavor
- Palm sugar: 1 tablespoon, or regular sugar if you can’t find it
- Black pepper: 1 teaspoon, so simple but so good
- Turmeric powder: 1 teaspoon, for color and subtle flavor
- Vegetable oil: 2 tablespoons, helps with grilling
- Fresh coriander leaves: for garnishing, because we eat with our eyes too!
Easy How-To
Prepare the Marinade
Okay, first off—you’ll want to grab a bowl and mix together the garlic, coriander root, black pepper, and, oh, a bit of white pepper as well if you fancy some extra zing. You can use a mortar and pestle or, if you’re feeling lazy like I sometimes do, a food processor works just fine. Just grind it into a nice paste… it smells so good already, trust me!
Add Wet Ingredients
Next up, toss in the fish sauce, soy sauce, palm sugar, and, oops—the turmeric too. Mix it all up until everything’s combined… you want to make sure the sugar dissolves nicely in there, okay?
Marinate the Chicken
Now, take your chicken and put it in a large resealable bag or a wide dish. Pour that glorious marinade all over the chicken—make sure every piece is coated well! Seal up the bag or cover the dish and pop it in the fridge for at least 4 hours… or if you can wait, overnight is better. The longer it sits, the better the flavor!
Prepare the Grill
Once you’re ready, preheat your grill to medium-high heat. If you’re using charcoal, let those coals get glowing red with a nice ash covering them. You want a hot grill for great sear marks!
Cook the Chicken
Alright, time to grill! Take the chicken out of the marinade and let any excess drip off… Place it skin-side down on the grill. You’ll want to cook it for about 6-7 minutes. You’ll see those beautiful grill marks form—just don’t move them too much. After that, flip them over and cook for another 6-7 minutes, or until they’re cooked all the way through. The smell is going to be something else, just wait!
Rest and Serve
When the chicken’s done, transfer it to a platter and let it rest for a few minutes before cutting into it. This is super important, trust me, it helps keep it juicy! I usually serve it with some sticky rice and a fresh salad on the side. So good!
Good to Know
- Your best bet is to use bone-in chicken pieces; they’re just so much more flavorful and stay moist during cooking!
- If you marinate overnight? Wow, just wow. The flavors really set in nicely.
- Don’t forget a good dipping sauce on the side—sweet chili or a spicy lime sauce really enhances every bite.
Serving Ideas
- Serve it alongside some jasmine rice, or even better, coconut sticky rice—it’s such a delight!
Top Tricks
- Baste the chicken while it’s grilling with a bit of the marinade… this keeps it moist and super flavorful!
Frequently Asked Questions
What type of chicken is best for this recipe?
Honestly, I prefer chicken thighs for that juicy flavor, but you can use breasts if that’s your thing. Just keep an eye on them as they cook—they tend to dry out faster.
Can I use a grill pan instead of an outdoor grill?
Yep! A grill pan works wonders too. Just make sure it’s heated well beforehand so you can get those lovely grill marks.
How long should I marinate the chicken?
Minimum 4 hours is ideal, but overnight? Seriously, you won’t regret it!
Can I make this dish in advance?
You sure can! Marinate the chicken ahead of time and keep it in the fridge… then it’s ready to go when you are!
What sides pair well with Thai grilled chicken?
Think jasmine rice, a fresh salad, or any zesty dipping sauce—works like a charm!
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So there you have it! Once you try making this Gai Yang, you might just find a new family favorite. It doesn’t just taste amazing; it feels like bringing a piece of Thailand right into your kitchen. Happy cooking!
