– **Title**: Thai Grilled Chicken Thighs (Gai Yang)
– **Ingredients**:
– 4 chicken thighs, bone-in, skin-on
– 3 cloves garlic, minced
– 2 tablespoons coriander roots (or cilantro stems), chopped
– 1 teaspoon white pepper
– 1 tablespoon sugar
– 3 tablespoons soy sauce
– 2 tablespoons oyster sauce
– 2 tablespoons fish sauce
– 1 tablespoon vegetable oil
– 1 tablespoon lime juice
– Salt, to taste
– Fresh cilantro, for garnish
– Lime wedges, for serving
– **Instructions**:
1. In a bowl, combine the minced garlic, chopped coriander roots, white pepper, sugar, soy sauce, oyster sauce, fish sauce, vegetable oil, and lime juice. Mix well to form a marinade.
2. Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken. Ensure the chicken is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
3. Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals for direct grilling.
4. Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
5. Grill the chicken thighs skin-side down for about 6-8 minutes, or until the skin is crispy and golden brown.
6. Flip the chicken and continue to grill for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Remove the chicken from the grill and let it rest for a few minutes before serving.
8. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your Thai Grilled Chicken Thighs with steamed rice or a fresh salad.
Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs for their juicy and flavorful nature. If you prefer a leaner option, you can substitute with boneless, skinless thighs, but adjust grilling time as they cook faster.
Soy Sauce: This is a key ingredient for saltiness and umami. If you’re looking for a gluten-free option, you can use tamari, which has a similar flavor without wheat.
Fish Sauce: It adds a distinct depth to the marinade. If you’re avoiding fish, coconut aminos can be a great substitute, though it has a slightly sweeter taste.
Brown Sugar: This gives a nice sweetness to balance the saltiness. If you want to reduce sugar, use honey or maple syrup instead, but note that the flavor will change a bit.
Fresh Herbs: Fresh cilantro is perfect for garnish, adding a pop of color and freshness. If you’re not a fan of cilantro, try parsley instead, although it won’t provide the same flavor.
How Can I Get the Best Flavor with Marinating?
Marinating is crucial for flavor, especially for chicken. Letting the chicken soak in the marinade allows it to absorb all those great flavors. You can marinate for at least 2 hours, but overnight is even better.
- Use a resealable bag or container to prevent mess and ensure every piece is coated.
- Don’t skip on the marinade’s ingredients. Each one adds a layer of deliciousness.
- Always discard leftover marinade that has come into contact with raw chicken to avoid contamination.
What’s the Best Way to Grill Chicken Thighs for Crisp Skin?
Getting that crispy skin on chicken thighs is all about heat and technique. First, preheat your grill to a medium-high setting. This ensures you get nice, crispy skin without overcooking the meat.
- Start by placing the chicken thighs skin-side down on the grill, cooking them until nicely charred, about 6-8 minutes.
- Don’t flip too soon; give it time to develop that crispy texture!
- Reduce the heat after flipping to medium. This will help cook through without burning.
- Use a meat thermometer to check for doneness. Chicken should hit 165°F (75°C).
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs, bone-in and skin-on
- 4 tablespoons soy sauce
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1-2 red chilies, sliced (adjust to taste)
For Serving:
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time, plus a minimum of 2 hours for marination (or overnight for best results). Grilling will take another 15 minutes, so plan for a total of at least 2 hours and 30 minutes if you’re marinating overnight. It’s an easy, tasty dish that will impress your family or guests!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, combine the soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, ground coriander, ground cumin, and black pepper. Whisk these together until the brown sugar is dissolved and everything is well mixed. This marinade will give the chicken amazing flavor!
2. Marinate the Chicken:
Place the chicken thighs into a large resealable plastic bag or a container with a lid. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or container and pop it into the refrigerator. Let it marinate for at least 2 hours—overnight is even better for deeper flavor.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. While the grill heats up, take the chicken out of the fridge and let any excess marinade drip off to prevent flare-ups on the grill.
4. Grill the Chicken:
Place the chicken thighs skin-side down on the hot grill. Grill them for about 6-8 minutes, or until the skin is nicely charred and crispy. Flip the chicken and reduce the heat to medium. Grill for an additional 5-7 minutes, checking that the internal temperature reaches 165°F (75°C) to ensure the chicken is cooked through.
5. Char the Lime:
During the last few minutes of grilling, place halved limes cut side down on the grill. This will add a lovely charred flavor to your lime, which you can use for serving.
6. Rest and Slice:
Once fully cooked, remove the chicken and lime halves from the grill. Let the chicken rest for a few minutes before slicing. This helps keep the chicken juicy!
7. Serve Up the Deliciousness:
Arrange the grilled chicken thighs on a platter. Garnish with fresh cilantro and sliced red chilies for that extra zing. Serve with charred lime wedges on the side and cooked jasmine rice if you’d like. Enjoy your flavorful Thai grilled chicken thighs!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work just as well. Just keep in mind that the cooking time will be shorter. Aim for about 4-6 minutes on each side, or until the internal temperature reaches 165°F (75°C).
What If I Don’t Have Fish Sauce?
No worries! If you don’t have fish sauce on hand, you can substitute it with soy sauce for a vegetarian version or even using a mixture of soy sauce and a splash of vinegar for a similar umami flavor. Adjust to taste!
Can I Marinate the Chicken Longer Than Overnight?
While marinating for a couple of days could enhance the flavor, be cautious as the soy sauce can make the chicken too salty. A maximum of 24 hours is generally recommended for best results.
How Should I Store Leftovers?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the grill for a few minutes to warm through without drying out.
