If you’ve ever had the pleasure of walking past a street vendor in Thailand, you’ve likely caught the unmistakable aroma of gai yang—Thai grilled chicken sizzling over open coals, infused with lemongrass, garlic, and fish sauce. This Thai-style grilled chicken with lemongrass marinade brings that smoky, savory, and slightly sweet flavor right to your backyard grill or stovetop. It’s one of those thai chicken recipes that hits every flavor note: salty, sour, sweet, and spicy, with a citrusy zing that makes it unmistakably Thai. What makes this version shine is the focus on juicy grilled chicken thighs, a lemongrass-heavy marinade, and just the right amount of char from grilling. Whether you’re a fan of thai coconut chicken, grilled chili lime chicken thighs, or chicken skewers with peanut sauce, this recipe fits beautifully into your rotation of grilled chicken recipes.
Thai-Style Grilled Chicken with Lemongrass Marinade
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Thai
Grill or grill pan A charcoal grill is ideal for getting that classic smoky char, but a gas grill or cast-iron grill pan on the stove works beautifully too.
Mortar and pestle or food processor Traditional Thai cooking uses a mortar and pestle to crush and blend the marinade ingredients. If you don’t have one, a food processor or even a blender will do.
Mixing bowl For tossing the chicken in the marinade.
Tongs For flipping the chicken without piercing it and losing those precious juices.
Meat thermometer (optional) To ensure the chicken is cooked to a safe internal temperature (165°F/74°C).
For the Marinade
- 4 stalks lemongrass tender white part only, finely chopped
- 6 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 1 tablespoon brown sugar
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes adjust for heat preference
- Juice of 2 limes
- Zest of 1 lime
- 2 tablespoons vegetable oil
- 1/4 teaspoon ground white pepper
For the Chicken
- 2 pounds boneless skin-on chicken thighs (or skinless if you prefer)
- Salt for seasoning
- Fresh cilantro and lime wedges for garnish
Optional for serving
- Steamed jasmine rice or sticky rice
- Peanut sauce or a tangy Thai chili dipping sauce
Prep the Marinade
In a mortar and pestle or food processor, pound or blend together the lemongrass, garlic, ginger, and chili flakes until they form a rough paste. Transfer to a mixing bowl and stir in the fish sauce, soy sauce, oyster sauce, brown sugar, sesame oil, lime juice and zest, vegetable oil, and white pepper. This is your aromatic, deeply flavorful marinade.
Marinate the Chicken
Pat the chicken thighs dry and lightly season with salt. Add them to the marinade, turning to coat every piece well. Cover and refrigerate for at least 2 hours, preferably overnight for the deepest flavor. If you're going the chicken skewer recipe route, cut the chicken into chunks and thread onto skewers before marinating.
Preheat the Grill
Heat your grill or grill pan over medium-high heat. Oil the grates or pan lightly to prevent sticking.
Grill the Chicken
Remove the chicken from the marinade and shake off any excess. Grill skin-side down first for about 5–6 minutes, until char marks appear and the chicken releases easily. Flip and cook another 5–6 minutes, or until the internal temperature reaches 165°F (74°C). You want a nice char without drying out the meat—this is where those juicy grilled chicken thighs shine.
Rest and Garnish
Let the chicken rest for 5 minutes off the heat to allow juices to redistribute. Garnish with fresh cilantro and lime wedges.
Serve
Serve over rice with your favorite dipping sauce. Peanut sauce, a classic sweet chili sauce, or even a coconut cream drizzle are all amazing choices.
Pairings
This thai grilled chicken pairs beautifully with a variety of sides and sauces that highlight the bright and bold flavors of Thai cuisine.
- Sticky rice or jasmine rice: A neutral, slightly sweet starch to soak up all the savory juices.
- Papaya salad (som tam): Offers crunch and a tangy contrast.
- Grilled or steamed vegetables: Think eggplant, baby bok choy, or zucchini.
- Thai cucumber salad: Refreshing and balances out the spiciness of the marinade.
- Thai iced tea or lemongrass iced tea: These cold, sweet drinks complement the heat and salt of the chicken.
- Dipping sauces: Serve with a spicy tamarind-lime sauce or creamy peanut sauce for extra depth.
If you’re thinking backyard BBQ, consider making a batch of thai barbecue chicken skewers using the same marinade. Serve alongside grilled corn with coconut milk and chili for a festive spread.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but thighs are preferred in most chicken thigh asian recipes because they stay moist and flavorful on the grill. If you must use breasts, pound them to an even thickness and watch them closely to avoid overcooking.
2. Can I bake this instead of grilling?
Absolutely. Use the Asian chicken thighs oven method: bake at 425°F (218°C) for about 25–30 minutes, then broil for 2–3 minutes to get a crispy finish. It won’t have the same smoky char, but the flavor will still be great.
3. How spicy is this dish?
The heat is moderate with 1 teaspoon of chili flakes. You can easily adjust it up or down based on your preference. For a milder version, omit the chili flakes or use a dash of sweet chili sauce instead.
4. Can I make this with wings?
Yes! This marinade is perfect for grilled asian chicken wings or baked thai chicken wings. Marinate them for at least 2 hours, then grill or bake as usual. They make excellent appetizers or party snacks.
5. What makes this a healthy Thai chicken dish?
Using lean protein like chicken thighs (especially if skinless), fresh herbs, and natural seasonings like lemongrass and lime keeps this dish wholesome. It’s low in processed sugars and rich in flavor, making it a go-to for those looking for a healthy Thai chicken dish without sacrificing taste.
