Gai Yang – Thai Grilled Chicken

Gai Yang can be found throughout Thailand as a street food as well as in restaurants.

It is made with a number of marinades, here we have used a lemongrass and turmeric marinade, and you may want to experiment with flavours.

We also have recipes for Gai Pad Med Mamuang (Thai Cashew Chicken), Gaeng Khiao Wan Gai (Thai Green Chicken Curry) and Banh Mi Kep (Vietnamese Pork Baguette).

Serves: 2 people
Preparation time: 10 minutes
Cooking time:  12 minutes 


2 chicken breasts

2 teaspoons black peppercorns

4 cloves garlic

1 teaspoon ground turmeric

4 stalks lemongrass (fresh if possible)

2 red chillies, finely chopped

3 teaspoons soy sauce

  • Cut the lemongrass into small pieces
  • Combine black peppercorns, lemongrass and garlic in a pestle and mortar until you have a paste
  • Put 2 tablespoons of the paste into a bowl with the turmeric and soy sauce. Mix well
  • Add the chicken breasts to the bowl, rubbing the paste into the breasts. Cover and marinade in the fridge, ideally overnight
  • Pre heat the oven to 180 degrees
  • Heat the grill or frying pan on a medium heat and brush with oil to prevent the chicken sticking
  • Seal the chicken on both sides
  • Transfer the chicken to the oven, in an oven proof dish, for a further 6 to 8 minutes (or until cooked). Do not overcook as this will dry out the chicken
  • Remove from the oven and rest in a warm place for two minutes.
  • Slice the chicken and serve with Thai sticky rice and fresh salad.
Credit Dolan Holbrook on flickr

Main picture credit Luis Jimenez de Santiago on flickr

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Published by flyingdogtravel

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