This authentic gai yang recipe makes the juiciest Thai grilled chicken with a delicious marinade that’s been in my family for years. Perfect for a summer BBQ or served the Thai way with sticky rice.

Gai yang, Thai grilled chicken served on a black plate with dipping sauce and lettuce on the side.

🤔 What is gai yang?

Gai yang is Thailand’s street food version of grilled chicken and one of my favorite on-the-go snacks. Just like moo ping, you’ll find it at roadside stalls, markets, or grilling over charcoal outside someone’s house.

Those little roadside grills always make the best version, and you can smell it before you even see it!

It’s usually served with a delicious dipping sauce and spicy papaya salad, and the smoky flavor from the charcoal really shines through.

If you’re into BBQ chicken, this is a must-try. Hope you love it as much as we do! — Praew ♡

A piece of Thai grilled chicken being dipped into spicy dipping sauce, with sticky rice in a bamboo basket in the background.

🍚 Ingredient tips & substitutes

You can make this gai yang recipe with legs, thighs, drumsticks, wings, or even a whole chicken. Just avoid using chicken breast; it tends to dry out on the grill.

Chicken I used bone-in chicken leg quarters (thigh and drumstick attached) with the skin on. They stay juicy and have a very rich flavor from the dark meat.
Garlic, cilantro root, black peppercorns A classic Thai marinade base that adds bold, aromatic flavor.
Light soy sauce Adds saltiness.
Oyster sauce Provides umami and a slight sweetness that enhances the marinade’s flavor.
Dark soy sauce Adds rich color and a hint of sweetness to the chicken marinade.
Sugar
Water
Oil Helps crisp the skin and prevents sticking on the grill.

🍛 More Asian chicken recipes to try

Grilled chicken tastes better because the high heat adds smoky, charred flavor while the fat drips away and the skin gets perfectly crispy. Leave a comment if you agree or have tried this gai yang recipe! Follow me on social media: Facebook, Instagram, and Pinterest for more!

🍗 How to make gai yang

Pound garlic, coriander roots, and white pepper in a mortar and pestle until you get a rough paste.
Transfer the paste to a mixing bowl or container. Add oil, water, the sauces, and sugar, then stir well until the sugar dissolves and everything is fully combined.
Add the chicken and toss to coat evenly with the marinade. Cover and refrigerate for at least a few hours, or overnight for best flavor. Flip it halfway through the marinade process.
Brush your grill with a bit of oil and grill the chicken over low-medium heat, turning occasionally until the skin is nicely charred and the meat is fully cooked. Serve with sticky rice or jasmine rice and my favorite grilled chicken sauce!

❓Frequently asked questions

Can I bake or air fry? Yes. If you don’t have a grill, you can bake it in the oven at 200°C (400°F). Air frying works too. The exact cooking time depends on the size of your cut.

Can I freeze the chicken after marinating? Yes, you can. Place it in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge before grilling.

Authentic Thai grilled chicken (gai yang) with crispy skin, served with dipping sauce.

Praew Chanpum

Hi, I’m Praew! I was born in Isan, in Northeastern Thailand, where I helped my grandma in the kitchen from a young age. At six, I moved to Belgium and later worked in Thai restaurants, eventually running my own! Now I’m back in Thailand, sharing everything I’ve learned about Asian cooking here on the blog.