Thai Grilled Chicken (Gai Yang)

Isaan-style chicken thighs marinated in lemongrass, garlic and coriander root, roasted until sticky.

TIME BREAKDOWN
Prep: 2h 20m
Cook: 45 min
Total: 3 hours 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 8 bone-in, skin-on chicken thighs, about 1.2kg
  • 6 cloves garlic, peeled
  • 4 coriander roots, or the lower stems, roughly chopped
  • 2 lemongrass stalks, tender parts chopped
  • 1 tbsp white peppercorns
  • 3 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp palm sugar or light brown soft sugar
  • 1 tsp ground turmeric
  • 3 tbsp full-fat coconut milk
  • 5 tbsp sweet chilli sauce
  • 1 tbsp fish sauce, for the dip
  • 1 tbsp lime juice
  • 1 tbsp finely chopped fresh coriander

Method

  1. Pound the garlic, coriander roots, lemongrass and white peppercorns to a paste in a pestle and mortar, or blitz in a small processor.

  2. Mix the paste with the fish sauce, oyster sauce, soy sauce, palm sugar, turmeric and coconut milk. Slash the chicken thighs 2 or 3 times and rub the marinade well into the meat. Cover and marinate in the fridge for at least 2 hours, or overnight.

  3. Heat the oven to 200°C (180°C fan). Lift the chicken from the marinade and arrange skin-side up on a rack set over a roasting tray.

  4. Roast for 40 to 45 minutes, until the skin is deep golden and the juices run clear when the thickest part is pierced.

  5. For the dip, stir the sweet chilli sauce, fish sauce, lime juice and coriander together.

  6. Rest the chicken for 5 minutes and serve with the dip and sticky rice.