Gai Yang

Gai Yang is smoky, juicy grilled chicken infused with lemongrass, garlic, coriander root, and turmeric. The meat is savory and fragrant with lightly caramelized edges, while the sweet-hot lime dipping sauce adds brightness and punch to every bite.

Nutrition · per serving

489kcal

39gProtein

10gCarbs

31gFat

1gFiber

2 servings

Ingredients

18 items

Chicken and marinade

boneless skin-on chicken thighs500 g

lemongrass, tender inner part only, finely chopped2 stalks (about 30 g)

garlic cloves, chopped4 cloves (16 g)

coriander roots, washed and chopped3 roots (15 g)

ground turmeric1 tsp (3 g)

fish sauce2 tbsp (30 ml)

coconut aminos1 tbsp (15 ml)

maple syrup1 tbsp (15 ml)

black pepper1/2 tsp (1 g)

avocado oil1 tbsp (15 ml)

Sweet chili-style dipping sauce

red chili, finely chopped1 small (8 g)

garlic clove, finely minced1 clove (4 g)

lime juice2 tbsp (30 ml)

fish sauce1 tbsp (15 ml)

maple syrup1 tbsp (15 ml)

water1 tbsp (15 ml)

To serve

coriander leaves10 g

lime, cut into wedges1 lime

Tips

•If you cannot find coriander roots, use 10 g coriander stems plus 1 extra garlic clove; the flavor will be slightly different but still good.
•A charcoal grill gives the most authentic smoky aroma, but a ridged grill pan or oven grill works well.
•For a stricter paleo interpretation, maple syrup is sometimes debated; substitute 2 tsp date syrup if preferred.
•Serve with cucumber spears, shredded cabbage, or a green papaya-style salad for a complete meal.

Steps

1
Preheat a grill pan, barbecue, or oven grill to medium-high heat. If the chicken thighs are very uneven, lightly score the thickest parts so they cook more evenly without cutting all the way through.
500 g boneless skin-on chicken thighs
2
Make the marinade by pounding or blending the lemongrass, garlic, coriander roots, turmeric, fish sauce, coconut aminos, maple syrup, black pepper, and avocado oil into a rough paste. A paste coats the chicken better than a loose marinade and helps build a fragrant crust.
2 stalks (about 30 g) lemongrass, tender inner part only, finely chopped4 cloves (16 g) garlic cloves, chopped3 roots (15 g) coriander roots, washed and chopped1 tsp (3 g) ground turmeric2 tbsp (30 ml) fish sauce1 tbsp (15 ml) coconut aminos1 tbsp (15 ml) maple syrup1/2 tsp (1 g) black pepper1 tbsp (15 ml) avocado oil
3
Rub the marinade all over the chicken thighs and let them stand for 15 minutes at room temperature. This short rest is enough for a beginner-friendly weeknight version while staying within the time limit.
500 g boneless skin-on chicken thighs
4
While the chicken rests, stir together the chopped red chili, minced garlic, lime juice, fish sauce, maple syrup, and water to make the dipping sauce. Taste it: it should be salty, sour, and lightly sweet, with a fresh chili bite.
1 small (8 g) red chili, finely chopped1 clove (4 g) garlic clove, finely minced2 tbsp (30 ml) lime juice1 tbsp (15 ml) fish sauce1 tbsp (15 ml) maple syrup1 tbsp (15 ml) water
5
Grill the chicken skin-side down first for 6-8 minutes until well marked and the fat begins to render. Turn and cook for another 6-8 minutes, adjusting the heat so the sugars in the marinade do not burn. The chicken is done when the thickest part reaches 74°C and the juices run clear.
500 g boneless skin-on chicken thighs
6
Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Resting keeps the meat moist when sliced.
500 g boneless skin-on chicken thighs
7
Slice the chicken, arrange on a serving plate, and spoon over any resting juices. Scatter with coriander leaves and serve with lime wedges and the dipping sauce on the side.
10 g coriander leaves1 lime lime, cut into wedges

Origin & History

Gai Yang is a beloved Thai grilled chicken dish especially associated with northeastern Thailand, where it is often sold by street vendors and market stalls. The marinade commonly features garlic, coriander root, fish sauce, and aromatics that reflect the bold balance of Thai cooking. It is typically eaten with sticky rice and a punchy dipping sauce.

thai chicken paleo grilled weeknight beginner

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Steps

Preheat a grill pan, barbecue, or oven grill to medium-high heat. If the chicken thighs are very uneven, lightly score the thickest parts so they cook more evenly without cutting all the way through.

500 g boneless skin-on chicken thighs

Make the marinade by pounding or blending the lemongrass, garlic, coriander roots, turmeric, fish sauce, coconut aminos, maple syrup, black pepper, and avocado oil into a rough paste. A paste coats the chicken better than a loose marinade and helps build a fragrant crust.

2 stalks (about 30 g) lemongrass, tender inner part only, finely chopped4 cloves (16 g) garlic cloves, chopped3 roots (15 g) coriander roots, washed and chopped1 tsp (3 g) ground turmeric2 tbsp (30 ml) fish sauce1 tbsp (15 ml) coconut aminos1 tbsp (15 ml) maple syrup1/2 tsp (1 g) black pepper1 tbsp (15 ml) avocado oil

Rub the marinade all over the chicken thighs and let them stand for 15 minutes at room temperature. This short rest is enough for a beginner-friendly weeknight version while staying within the time limit.

500 g boneless skin-on chicken thighs

While the chicken rests, stir together the chopped red chili, minced garlic, lime juice, fish sauce, maple syrup, and water to make the dipping sauce. Taste it: it should be salty, sour, and lightly sweet, with a fresh chili bite.

1 small (8 g) red chili, finely chopped1 clove (4 g) garlic clove, finely minced2 tbsp (30 ml) lime juice1 tbsp (15 ml) fish sauce1 tbsp (15 ml) maple syrup1 tbsp (15 ml) water

Grill the chicken skin-side down first for 6-8 minutes until well marked and the fat begins to render. Turn and cook for another 6-8 minutes, adjusting the heat so the sugars in the marinade do not burn. The chicken is done when the thickest part reaches 74°C and the juices run clear.

500 g boneless skin-on chicken thighs

Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Resting keeps the meat moist when sliced.

500 g boneless skin-on chicken thighs

Slice the chicken, arrange on a serving plate, and spoon over any resting juices. Scatter with coriander leaves and serve with lime wedges and the dipping sauce on the side.

10 g coriander leaves1 lime lime, cut into wedges

Origin & History