This is the most wonderful marinated grilled chicken dish. Gai Yang is a staple in Thailand on most any street corner and it is delicious. Usually it’s served on skewers which are grilled over charcoal fires. It is super easy to prepare and goes great with a salad and steamed rice. If you want combine this with some wonderful garlic noodles, here’s a recipe, Addictive Vietnamese Garlic Butter Noodles Recipe

If some spicy Thai shrimp soup sounds good to go along with your Gai Yang, click here Authentic Thai Tom Yum Soup Recipe

I have also used it on pork (Moo Yang) and beef and it is just as good. The key is to use the best ingredients and make sure to let it marinade overnight.

In the mood for seafood, here’s a great recipe to try, Thai Shrimp and Basil Stir-Fry-Phuket Style

No Thai grilled chicken is complete without Nam Pla Prik, the spicy fish sauce dipping sauce found on tables throughout Thailand. You can find my recipe here. Authentic Thai Dipping Sauce Recipe

Looking for the perfect side dish to serve with Gai Yang? Try my authentic Thai Basil Chicken (Pad Kra Pao), one of Thailand’s most beloved street-food dishes.Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Easy way to get a hard to find Thai ingredient.

One of the most elusive ingredients are coriander/cilantro roots, as most markets cut them off for display purposes. I have a handy work around. Every year I plant a big batch of cilantro in my raised beds. Since cilantro tends to bolt, I am always planting new seeds so I’ll have a supply all summer. But, here’s the trick, when the bunch starts to bolt, just pull it up roots and all and rinse it off and cut off the roots and freeze them. Then when you are ready to make your authentic Thai Gai Yang, you will have easy access to one of the culinary world’s most elusive ingredients.

Ingredients:

2 lbs of Chicken. I prefer boneless skinless thighs.

½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find, so stems will work perfectly.

6 cloves Garlic

1 Tbsp freshly ground Black Peppercorns

3 Tbsp Thai Fish Sauce

1 Tbsp Soy Sauce

2 Tbsp Oyster Sauce

1 Tbsp Sugar

1 Lime, juiced.

Dash of Vegetable Oil, helps the marinade adhere to the meat.

Preparation:

Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you’re feeling adventurous, you can also use a mortar and pestle.

Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking.

Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce.

Authentic Thai Street Food: Marinated Grilled Chicken

This is the most wonderful marinated grilled chicken dish. It is a staple in Thailand on most any street corner and it is delicious. It is super easy to prepare and goes great with a salad and steamed rice.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 16

Servings: 6 servings

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

2 lbs of Chicken. I prefer boneless skinless thighs.
½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find so stems will work perfectly.
6 cloves Garlic
1 Tbsp freshly ground Black Peppercorns
3 Tbsp Thai Fish Sauce
1 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
1 Tbsp Sugar
1 Lime juiced.
Dash of Vegetable Oil helps the marinade adhere to the meat.

Equipment

Bowl
Air Fryer or Oven

Method

Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you’re feeling adventurous, you can also use a mortar and pestle.
Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking. You can also oven roast, but I suggest 425F.
Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce.

Notes

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I always thought that this tandoori dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food. And all this time, I honestly thought it was the spices that gave it that reddish orange color.

This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.

Why this recipe is so good and how else can you use it.

This authentic Tandoori Chicken recipe came to me many years ago from Indian friends who wrote it down on a simple piece of paper long before cell phones and social media. Over the years I have made it countless times and have never found a better version.

The yogurt marinade gently tenderizes the meat while the spices create the deep flavor and beautiful color that make Tandoori Chicken so memorable. The result is chicken that practically melts in your mouth.

While it is wonderful on its own fresh from the grill, this marinade is equally good with lamb chops. In fact, some of the best baby lamb chops I have ever made started with this recipe.

Many Indian restaurants prepare Chicken Tikka Masala using pieces of Tandoori Chicken simmered in a rich tomato-based sauce. If you are looking for the perfect foundation for Homemade Chicken Tikka Masala, this is where to start.

This is a perfect way to prepare the chicken to make Homemade Chicken Tikka Masala Recipe

Ingredients:

1 lb. boneless Chicken Breast, cut into large cubes

1 tsp. crushed fresh Ginger

5 tsp crushed Garlic

1 Tbsp of fresh Coriander, chopped

Juice of one Lemon

1 tsp Salt

1 tsp. Cayenne Pepper

1 tsp. Turmeric

Freshly ground Black Pepper

1 tsp. Dhania Zeera (available at any Indian market)

1 tsp. Garam Masala (available at any Indian market)

2 Tbsp. Heavy Cream

2 Tbsp. Yogurt

Preparation:

Blend all ingredients together, except heavy cream and yogurt, and pour over chicken and coat well. Then add heavy cream and yogurt and mix thoroughly. Marinate overnight and grill until done.

Serve with chutney, basmati rice and naan bread (flat Indian bread, but warm pita will substitute).

How to Make Tandoori Chicken That Melts in Your Mouth

I always thought that this tandoori dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food, as they feel it’s not healthy. And all this time, I honestly thought it was the spices that gave it that reddish orange color.

This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 15

Servings: 6

Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes