Thai Gai Yang (Grilled Chicken)

Gai Yang, Thailand‘s iconic grilled chicken, is a dish that captures the essence of Thai street food; simple, bold, and packed with flavour.

Traditionally served with sticky rice and a side of spicy dipping sauce, Gai Yang is beloved for its smoky, juicy chicken that’s marinated to perfection.

Whether you’re enjoying it fresh off the grill at a bustling market or making it at home, Gai Yang offers a taste of Thailand’s vibrant culinary culture, with each bite carrying the essence of Thai cooking’s balance of sweet, sour, salty, and spicy flavours.

What Is Gai Yang?

Gai Yang, meaning “grilled chicken” in Thai, is a dish that has found its place in both casual street food stalls and homes across Thailand. It typically involves chicken, most often whole or in halve, marinated in a flavourful mix of lemongrass, garlic, coriander root, and fish sauce.

The marinated chicken is then grilled over hot coals until the skin crisps and the meat remains tender and juicy, infused with the smoky aroma from the char.

What makes Gai Yang truly special is the care taken in preparing the marinade. The combination of fresh herbs and fish sauce creates a balance that captures the heart of Thai cooking.

While the chicken itself is the star, it’s often served with sides like som tum (green papaya salad) and sticky rice, along with a fiery dipping sauce known as nam jim jaew, which adds an extra layer of spice and tang to every bite.

Ingredients and Taste

The key to great Gai Yang lies in the marinade. Fresh lemongrass and coriander root provide an aromatic base, while garlic and Thai chilies bring warmth and a subtle heat.

The fish sauce adds umami, creating a deep, savoury flavour that permeates the meat. A bit of palm sugar balances the saltiness of the fish sauce with just the right amount of sweetness.

When grilled, the chicken develops a rich, smoky flavour with crispy, golden skin that gives way to tender, succulent meat. The lemongrass and coriander create a fragrant, citrusy backdrop, while the fish sauce and garlic give each bite a depth of flavour that is distinctly Thai.

The dipping sauce, usually made with tamarind, fish sauce, chili flakes, and lime juice, delivers a punch of heat and acidity that complements the smoky, savoury chicken perfectly. Each bite is a harmonious blend of flavours, highlighting the complexity and simplicity of Thai cuisine.

A Taste of History

Gai Yang has its roots in Thailand’s north eastern Isan region, where grilling meat over charcoal is a common cooking technique. Over time, this dish spread throughout the country, becoming a staple of Thai street food culture.

It’s often sold by street vendors, the smoky scent of grilling chicken drawing people in from all around. The dish’s simplicity and versatility have made it popular across Thailand, where it’s enjoyed for breakfast, lunch, or dinner.

The dish also reflects Thailand’s skill in balancing flavours. The marinade, with its blend of savoury, sweet, and tangy notes, is a perfect example of how Thai cuisine uses a few key ingredients to create something complex yet approachable.

Gai Yang’s history is intertwined with the communal experience of sharing food in Thailand, where meals are often served family style, with everyone taking pieces from shared plates.