– **Title**: Thai Grilled Chicken Thighs (Gai Yang)
– **Ingredients**:
– 4 chicken thighs, bone-in and skin-on
– 4 cloves garlic, minced
– 2 tablespoons coriander roots (or cilantro stems), chopped
– 1 tablespoon black pepper
– 1 tablespoon salt
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce
– 2 tablespoons vegetable oil
– 1 tablespoon sugar
– 2 tablespoons lime juice
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving
– Sliced cucumber, for serving (optional)
– **Instructions**:
1. In a bowl, combine the minced garlic, chopped coriander roots, black pepper, salt, soy sauce, fish sauce, vegetable oil, sugar, and lime juice to create a marinade.
2. Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and shake off any excess marinade.
5. Place the chicken thighs skin side down on the grill. Grill for about 6-8 minutes until the skin is crispy and browned.
6. Flip the chicken and continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Remove from the grill and let the chicken rest for a few minutes.
8. Serve the grilled chicken thighs garnished with fresh cilantro leaves, lime wedges, and sliced cucumber, if desired. Enjoy with jasmine rice or a fresh salad.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on chicken thighs keeps the meat juicy and flavorful. If you can’t find thighs, drumsticks also work well. For a leaner choice, boneless, skinless thighs could be used, but they might dry out faster.
Fish Sauce: This ingredient gives the dish its authentic flavor. If you’re avoiding fish, soy sauce can be a substitute, but it won’t replicate the same depth. Another option is coconut aminos for a milder taste.
Brown Sugar: This adds sweetness and balances the savory and spicy ingredients. If you’re looking for a healthier option, honey or maple syrup can be used, although you may want to adjust quantities slightly since they are sweeter.
Turmeric Powder: This not only adds flavor but also a beautiful golden color. If you don’t have turmeric, curry powder can be used as an alternative, providing a different but enjoyable taste.
How Can I Ensure My Chicken Is Perfectly Grilled?
Grilling chicken can be a bit tricky, but with some simple tips, you can achieve great results. Start by marinating the chicken for at least an hour, but overnight is best for flavor. This helps the chicken stay moist during cooking.
- Preheat the grill properly before adding chicken. Medium-high heat gives nice grill marks while ensuring it’s cooked through.
- Don’t move the chicken too much. Leave it on the grill until it’s time to flip, which helps develop those lovely grill marks.
- Always use a meat thermometer to check the internal temperature. It should reach 165°F (75°C) for safe eating.
- Let the chicken rest for about 5 minutes after grilling. This helps the juices redistribute, making each bite tender and juicy.
How to Make Thai Grilled Chicken Thighs (Gai Yang)
Ingredients You’ll Need:
For the Marinade:
- 4 chicken thighs, bone-in and skin-on
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1-2 red chilies, thinly sliced (to taste)
For Serving:
- Fresh cilantro or microgreens for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving (optional)
How Much Time Will You Need?
This yummy dish requires about 15 minutes of preparation time, plus at least 1 hour to marinate the chicken (or even overnight for more flavor). Grill time will take about 15 minutes. So, set aside roughly 1 hour and 30 minutes to enjoy your grilled chicken thighs!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine the minced garlic, minced shallots, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, ground coriander, turmeric, black pepper, and sliced chilies. Mix everything together well to create a delicious marinade that will flavor your chicken thighs.
2. Marinate the Chicken:
Add the chicken thighs to the bowl with the marinade. Make sure each thigh is nicely coated in the mixture. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 1 hour, but if you have time, overnight is even better for a richer flavor!
3. Preheat the Grill:
When you’re ready to grill, preheat your grill to medium-high heat. To prevent the chicken from sticking, brush the grill grates with a little vegetable oil.
4. Grill the Chicken:
Carefully remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken thighs skin-side down on the grill. Grill them for about 6-7 minutes, and then flip them to the other side. Grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C) and you see those lovely grill marks!
5. Char the Limes:
As the chicken is grilling, you can also toss some halved lime wedges onto the grill for a few minutes until they are slightly charred. This will enhance their flavor and make a great accompaniment!
6. Rest and Serve:
Once the chicken is done, take it off the grill and let it rest for about 5 minutes. This helps keep the chicken juicy. Serve the grilled chicken thighs on a platter, garnished with fresh cilantro or microgreens, and alongside those charred lime wedges. You can pair it with jasmine rice and a fresh salad if you’d like. Enjoy your delicious Gai Yang!
Can I Use Boneless Chicken Thighs?
Yes, you can use boneless chicken thighs! Just remember that they will cook faster, so check for doneness around the 5-minute mark on each side. Aim for an internal temperature of 165°F (75°C) to ensure they’re fully cooked.
What If I Don’t Have Fish Sauce?
No worries! If you don’t have fish sauce, you can substitute it with soy sauce for a similar umami flavor. Alternatively, try a mix of soy sauce and a small amount of lime juice or vinegar to get that tangy depth.
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. To reheat, just warm it in the oven or microwave until heated through, ensuring the chicken stays juicy.
Can I Make the Marinade Ahead of Time?
Absolutely! You can make the marinade a day in advance. Just store it in an airtight container in the fridge until you’re ready to use it. This will give the flavors even more time to meld!
